Home Roasted Parmesan Parsnips & Carrots

Featuring Parsnips, the January Pick of the Month

Roasted Parmesan Parsnips & Carrots

This roasted-veggie recipe brings two healthy, delicious root vegetables together for a great side dish for your winter meals.

Pick up some parsnips today from your local grocery store or farm stand!

Prep Time: 10 minutes.

Cook Time: 60 minutes.

Servings: 4.

Ingredients

  • 1 pound fresh parsnips.
  • 1 pound fresh carrots.
  • 1.5 tablespoons olive oil.
  • 4 garlic cloves (or 2 teaspoons garlic powder).
  • 1/4 teaspoon salt.
  • 1 teaspoon black pepper.
  • 1/3 cup shredded parmesan cheese.
  • Sprig of rosemary (optional).

Directions

  1. Preheat oven to 400 degrees. Oil a sheet pan or baking dish. Cut carrots and parsnips into pieces, about 2 to 3 inches big. Toss with garlic, salt, pepper and olive oil until vegetables are coated.
  2.  Spread in an even layer in the prepared pan or dish. Cover with foil and bake for 35 minutes. Turn heat down to 375 degrees, uncover pan and continue to roast until lightly browned, 20 to 30 minutes.
  3.  Remove from oven, sprinkle with parmesan and return to oven for another 5 minutes to allow cheese to melt. Cool 5 minutes before serving.

What’s so Great About Parsnips?

  • Fat-free and low in sodium.
  • High in vitamins C, K and zinc.
  • Contain a healthy amount of fiber.

What’s the Best Way to Eat Parsnips?

  • Like many root vegetables, parsnips are delicious when roasted.
  • They can also be boiled, mashed, pureed, microwaved, steamed or eaten raw.

Selection & Preparation

  • Selection: Look for firm parsnips that do not have cracks or cuts. Smaller parsnips may be more flavorful and tender.
  • Storage: Store parsnips at about 32 degrees. Unwashed parsnips can be stored in an unsealed bag for several weeks in the refrigerator, or frozen for about 10 months.
  • Preparation: Wash thoroughly before cooking and cook until soft.
  • Cooking: Parsnips can be cooked in a variety of ways such as roasting, baking, boiling, microwaving, sautéing and steaming. Use leftovers within two to three days.

  • Serving Size: 1 1/4 cup.
  • Amount Per Serving
    • Calories: 210.
    • Total Fat: 8 g.
    • Saturated Fat: 2 g.
    • Trans Fat: 0 g.
    • Cholesterol: 5 mg.
    • Sodium: 350 mg.
    • Total Carbohydrates: 33 g.
    • Dietary Fiber: 9 g.
    • Total Sugars: 11 g.
    • Added Sugars: 0 g.
    • Protein: 5 g.

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