Recipe: Roasted Carrots and Parsnips with Lemon Olive Oil and Mint

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Roasted Carrots and Parsnips with Lemon EVOO and Mint FeatureWith Thanksgiving right around the corner, many of you many have begun planning the big menu which usually includes an abundance of side dishes.  Roasted carrots and parsnips are often overlooked but by adding good quality lemon EVOO and fresh mint leaves you’ll have a revival worth serving at the big feast!  This recipe maintains the healthfulness that roasted root vegetables bring to the table because there is no butter yet the rich flavor stands out.  To make ahead, prep your vegetables and refrigerate in an airtight container.  When it’s time to bake, toss with olive oil, salt and pepper directly on the baking pan and roast in the oven. Add the fresh mint at the end to brighten the flavor.

 

INGREDIENTSRoasted Carrots and Parsnips with Lemon EVOO and Mint Ingredients

  • 2 pounds of parsnips, peeled and diced
  • 1 pound of carrots, peeled and diced
  • ¼ cup of Olive This! Lemon EVOO
  • 3 tablespoons chopped, fresh mint leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

 

DIRECTIONS

Preheat oven to 425 degrees F and place oven rack in middle position.Rinse carrots and parsnipsRinse parsnips and carrots well and drain.

 

Peel carrots and parsnipsPeel carrots and parsnips.

 

Dice carrots and parsnipsDice vegetables aiming for equal sized pieces so they cook evenly.  For the thicker ends of the parsnips and carrots you may need to cut them in half lengthwise.

 

Add EVOO to Carrots and ParsnipsTransfer the diced carrots and parsnips to a large baking pan and drizzle with the ¼ cup of lemon EVOO.  Add the 2 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper.  Toss well (we used our hands) and spread evenly on a baking sheet.

 

Roast carrots and parsnips on baking panRoast in the preheated oven for about 25-40 minutes depending on the size of your diced vegetables until slightly caramelized and the larger pieces are tender.  Stir vegetables about half way through the cooking time.

 

Roasted Carrots and Parsnips with Lemon EVOO and Mint ServeRemove from oven and toss in the 3 tablespoons of chopped mint leaves.  Serve hot.

 

MAKES 4 SERVINGS

 

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