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

Ingredients

• 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

Directions

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. 

Enjoy! 

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. 

Butter Roasted Carrots & Parsnips with Oregano Shopping List