Parmesan Roasted Parsnips and Carrots

• 1 pound parsnips, peeled and cut into 1-inch pieces
• 1 pound carrots, peeled and cut into 1-inch pieces
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 cup grated Parmesan cheese

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss parsnips and carrots with olive oil, salt, pepper, garlic powder, and thyme until evenly coated.
3. 3 Spread the vegetables in a single layer on a baking sheet.
4. 4 Roast for 20 minutes. Remove from oven and stir in Parmesan cheese.
5. 5 Return to oven and roast for another 5-10 minutes, until vegetables are tender and edges are golden.
6. 6 Serve warm.

Equipment

• baking sheet

Variations

• Add a sprinkle of red pepper flakes for a hint of spice.
• Toss with fresh herbs like parsley or chives before serving.

Substitutions

• Substitute olive oil with avocado oil for a higher smoke point.
• Use nutritional yeast instead of Parmesan for a vegan option.

Pairings

• Grilled salmon
• Herb-roasted chicken
• Quinoa pilaf

Nutrition

Tips

• For extra crispiness, roast the vegetables a bit longer, checking every 5 minutes.
• Use freshly grated Parmesan for best flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to restore crispiness.

Freezing: Does not freeze well due to texture changes.

Serving Suggestions

• Pair with roasted chicken or a grilled steak.
• Serve alongside a fresh green salad for a balanced meal.

FAQ