Side dishes are by far my biggest dinner struggle. Don’t get me wrong, I love broccoli, and I love that my kids love broccoli, but one person can only eat broccoli and potatoes so many times before they get tired of it. Luckily, my kids aren’t very picky, but like any Mom trying something new, I was still worried the first time I roasted up carrots and parsnips. They were an instant hit with the 9 year old and 1 year old, and they slowly grew on my 7 year old. So overall, we have successfully added a new side dish at the Kirk house!
These are so easy to make, and since carrots are naturally sweet, you really don’t need to glaze them with honey or maple syrup like I’ve seen in so many other variations. This recipe really is super simple. I’m suggesting that you use equal parts of carrots and parsnips, but feel free to adjust to your liking. We had a clean-out-the-fridge dinner last time I made these, so we ended up with more carrots, but there were no complaints!
Here’s what you need…
- 1lb bag of carrots
- 1lb bag of parsnips
- Olive oil
- Salt and Pepper
Here’s what you do…
- Preheat oven to 400 degrees
- Peel carrots and parsnips, cut off ends and discard (or compost, or feed them to your farm animals like we do!)
- Slice into 2-3″ spears
- Toss in just enough olive oil to coat, and sprinkle with salt and pepper
- Spread in a single layer on a baking sheet or glass baking dish
- Bake for approximately 20 minutes, or until edges start to brown, turning once halfway through cooking
- Serve and enjoy!
Do you have any favorite side dishes? I’d love to hear them in the comments below. And if you aren’t subscribed to my weekly emails, get on the list! I mail new recipes like this, and more out each and every week.