Teresa's Recipes
Parmesan Garlic Roasted Carrots and Parsnips
This recipe offers a delightful blend of sweet carrots and earthy parsnips, roasted to perfection with a garlicky Parmesan crust. The caramelization of the root vegetables brings out their natural sweetness, while the Parmesan cheese turns toasty and nutty in the oven. Finished with a sprinkle of fresh parsley, these Parmesan Garlic Roasted Carrots and Parsnips transform a simple side dish into a gourmet treat. This dish hails from the classic European culinary tradition where roasting root vegetables was a common way to bring comfort and warmth to the cold winter months.
Ingredients
- 4 large, peeled and cut into 2-inch pieces Carrots
- 4 large, peeled and cut into 2-inch pieces Parsnips
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1/2 cup, freshly grated Parmesan cheese
- 1/2 teaspoon or to taste Salt
- 1/4 teaspoon or to taste Black pepper
- 2 tablespoons, finely chopped for garnish Fresh parsley
Dietary Notes
- Servings: 4
- Dish Type: Side Dish
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 210
- Fat: 10g
- Carbs: 26g
- Protein: 6g
- Sodium: 420mg
- Sugar: 6g
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the carrots and parsnips with olive oil until they are well coated.
- Add garlic powder, Parmesan cheese, salt, and pepper to the bowl. Toss again to ensure every piece is evenly coated with the seasoning and cheese.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 20-25 minutes, until the vegetables are tender and the cheese has melted and turned golden brown. Be sure to stir the vegetables halfway through roasting to ensure even cooking.
- Remove the baking sheet from the oven and let the vegetables rest for a few minutes. This allows the cheese to set and form a nice crust on the vegetables.
- Before serving, sprinkle the roasted vegetables with freshly chopped parsley. This not only adds a pop of color but also a fresh, herbaceous flavor to balance the richness of the cheese.
Tips
- The key to beautifully roasted vegetables is to cut them in even sizes for uniform cooking. Also, avoid overcrowding the baking sheet to ensure the vegetables roast evenly and get a nice caramelization.