Dinner

zesty lemon and herb roasted carrots with parsnips for family meals

Name: zesty lemon and herb roasted carrots with parsnips for family meals
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6 servings
Ingredients: 2 pounds carrots, peeled and chopped; 1 pound parsnips, peeled and chopped; 2 tablespoons olive oil; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon dried thyme; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup chopped fresh parsley; 1/4 cup grated Parmesan cheese (optional)

By Pam 2022-01-01 ⏱ 15 min 🔥 30 min 🍽 4-6 servings

Can I use different types of carrots and parsnips?

Yes! You can use different types of carrots and parsnips like rainbow carrots, purple carrots, or parsnips with a sweet and nutty flavor. Just make sure to adjust the cooking time and temperature as needed to achieve the perfect texture.

Can I add some protein to this recipe?

Yes! You can add some protein like chicken, salmon, or tofu to make this dish a complete meal. Just make sure to adjust the cooking time and temperature as needed to achieve the perfect texture and flavor.

Can I use this recipe as a side dish?

Yes! This recipe makes a great side dish that can be served with a variety of main courses like roasted chicken, grilled salmon, or vegetarian options. You can also use it as a topping for soups or stews.

Can I freeze this recipe?

Yes! You can freeze this recipe for up to 3 months. Make sure to store it in an airtight container or freezer bag and label it with the date and contents. When you're ready to serve, simply thaw it overnight in the refrigerator and reheat it in the oven or on the stovetop.

Can I make this recipe in a slow cooker?

Yes! You can make this recipe in a slow cooker. Simply add all the ingredients to the slow cooker and cook on low for 4-6 hours or high for 2-3 hours. Make sure to adjust the cooking time and temperature as needed to achieve the perfect texture and flavor.

Can I use fresh herbs instead of dried herbs?

Yes! You can use fresh herbs instead of dried herbs. Simply chop the fresh herbs and add them to the recipe as instructed. Fresh herbs will give the dish a brighter and more vibrant flavor, but they can also be more potent, so use them sparingly.

Can I make this recipe vegan?

Yes! You can make this recipe vegan by substituting the honey with a vegan alternative like maple syrup or agave nectar. You can also use vegan-friendly ingredients like vegan cheese or tofu to add protein to the dish.

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zesty lemon and herb roasted carrots with parsnips for family meals

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Prep15 min

Cook30 min

Serves4-6 servings

Ingredients

2 pounds carrots, peeled and chopped
1 pound parsnips, peeled and chopped
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese (optional)

Instructions

Preheat the oven. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
Prepare the carrots and parsnips. Peel and chop the carrots and parsnips into 1/2-inch thick slices. Place them in a large bowl.
Drizzle with olive oil and lemon juice. Drizzle the olive oil and lemon juice over the carrots and parsnips. Toss to coat.
Season with herbs and spices. Sprinkle the thyme, garlic powder, salt, and black pepper over the carrots and parsnips. Toss to coat.
Spread on the baking sheet. Spread the carrots and parsnips in a single layer on the prepared baking sheet.
Roast in the oven. Roast in the preheated oven for 25-30 minutes, or until the carrots and parsnips are tender and lightly browned.
Top with parsley and Parmesan cheese (if using). Remove the carrots and parsnips from the oven and top with chopped parsley and grated Parmesan cheese (if using).
Serve and enjoy! Serve the zesty lemon and herb roasted carrots and parsnips hot, garnished with additional parsley if desired.

Notes

To make ahead, prepare the carrots and parsnips up to a day in advance. Store them in an airtight container in the refrigerator.
To freeze, roast the carrots and parsnips as directed, then let them cool completely. Transfer them to an airtight container or freezer bag and store in the freezer for up to 3 months.
Substitute other herbs, such as rosemary or oregano, for the thyme if desired.
For an extra burst of flavor, squeeze a bit of fresh lemon juice over the carrots and parsnips before serving.
To make this recipe vegan, omit the Parmesan cheese or substitute with a vegan alternative.