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.
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 1/2-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 for for 15 minutes; turning halfway through cooking.
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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.
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!
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!