Sliced carrots and parsnips roasted until golden with butter and fresh oregano are deliciously sweet and flavorful; perfect for the holiday table.
I’ll admit it, until a few years ago I never even tried a parsnip; which looks like a cream colored carrot. I love the contrasting colors it makes when combined with carrots in this recipe for Butter Roasted Carrots & Parsnips with Oregano.
The parsnip was originally planted by the Romans and used as a sweetener before cane sugar, but wasn’t introduced in the United States until the nineteenth century. You can eat the parsnip raw; however, it is more commonly consumed cooked, and is especially high in potassium.
By roasting the vegetables in butter, it gave them a sweet, nutty flavor as well. These would make a lovely presentation this year on your Thanksgiving table, yet they’re so easy to make, you can make this recipe all year long. ~Enjoy!
Butter Roasted Carrots & Parsnips with Oregano
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Sliced carrots and parsnips roasted until golden with butter and fresh oregano are deliciously sweet and flavorful; perfect for the holiday table.
Course: Side Dish, Vegetables
Ingredients
- 5 Large Carrots peeled
- 5 Large Parsnips peeled
- 1 tbsp . Fresh Oregano chopped
- 1 tbsp . Butter melted
- Kosher Salt to taste
- Fresh Ground Black Pepper to taste
Instructions
- Preheat oven to 425 degrees F.
- Slice the carrots and parsnips diagonally 1/2" thick and place them in a bowl.
- Add the butter, oregano and season with salt and pepper as desired. Mix well to coat the vegetables.
- Add the vegetables to a baking pan and bake for 15 minutes; turning halfway through cooking.
Kirsten
Carrie,
I’ve had parsnips in the farm share before, but it’s been a very long time.
I may need to seek them out, as this dish looks so pretty!
Carrie Farias
It’s not a vegetable we eat often either, which is why I mixed them with carrots so my kids would try them. Thankfully they were a hit!