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Tuesday, November 5, 2013

Butter Roasted Carrots & Parsnips with Oregano

I'll admit it. Until a few years ago I never even tried a parsnip; which looks like a cream colored carrot. The parsnip was originally planted by the Romans and used as a sweetener before cane sugar, but wasn't introduced in the United States until the nineteenth century. You can eat the parsnip raw; however, it is more commonly consumed cooked, and is especially high in potassium.

I just love the contrasting colors when combined with carrots and this Butter Roasted Carrots & Parsnips with Oregano version was delightful. By roasting the vegetables in butter, it gave them a sweet, nutty flavor as well. These would make a lovely presentation this year on your Thanksgiving table.

Butter Roasted Carrots & Parsnips with Oregano
Prep Time: 15 minutes   Cook Time: 15 minutes     Serves: 4

  • 5 Large Carrots, peeled
  • 5 Large Parsnips, peeled
  • 1 tbsp. Fresh Oregano, chopped
  • 1 tbsp. Butter, melted
  • Kosher Salt, to taste
  • Fresh Ground Black Pepper, to taste
  1. Preheat oven to 425 degrees. 
  2. Slice the carrots and parsnips diagonally 1/2" thick and place them in a bowl. 
  3. Add the butter, oregano and season with salt and pepper as desired. Mix well to coat the vegetables. 
  4. Add the vegetables to a baking pan and bake for 15 minutes; turning halfway through cooking. 

Nutrition Facts per Serving 
Calories 207, Carbs 42.9g, Fat 3.7g, Protein 3.5g, Fiber 9.7g, Sugar 13.9g
*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 


  1. Carrie,
    I've had parsnips in the farm share before, but it's been a very long time.
    I may need to seek them out, as this dish looks so pretty!

    1. It's not a vegetable we eat often either, which is why I mixed them with carrots so my kids would try them. Thankfully they were a hit!


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