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 of orange and cream this Butter Roasted Carrots & Parsnips with Oregano recipe.
By roasting the vegetables in butter, it gave these Roasted Carrots and Parsnips a sweet, nutty flavor.
What is a parsnip?
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.
How do you make roasted carrots and parsnips?
For this recipe you'll need carrots, parsnips, melted butter, fresh oregano, Kosher salt and black pepper.
Start by slicing the carrots and parsnips diagonally ½-inch thick and place them in a bowl.
Add the butter, and oregano; then season with salt and pepper. Mix well to coat the vegetables; then place them on a baking pan.
Roast in the oven for for 15 minutes; turning halfway through cooking.
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Butter Roasted Carrots and Parsnips with Oregano
- Preheat oven to 425 degrees F.
- Slice the carrots and parsnips diagonally ½-inch 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 sheet pan and bake for 15 minutes; turning halfway through cooking.