Parsnips and carrots are an incredible pair. Don’t let the simplicity of the recipe fool you. This recipe is healthy carbohydrate paired with body-loving olive oil. Easy on seasonings, this side dish pairs well with grilled chicken breasts or turkey.

Any Body Type: All four body types can enjoy this recipe. Apples, keep your servings reasonable as the parsnip and carrot combo is a little on the starchy side.

Roasted Parsnips & Carrots
Serves 8

2 lbs parsnips
1 lb carrots
¼ c. parsley, chopped
¼ c. extra virgin olive oil
sea salt

Preheat oven to 350 degrees. Wash, peel and chop carrots up into thinly sliced pieces. You can julienne the pieces, or chop them in thin circles. In a large mixing bowl, toss together the vegetables with olive oil. Transfer to roasting pan and bake for 45 minutes, or until vegetables are tender. Toss in the fresh parsley for some color, sprinkle with sea salt and serve.

 

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