Roasted carrots and, most especially, parsnips are a favorite of mine. Throwing cut vegetables on a baking tray with a shake of olive oil and popping them in the oven is so easy it hardly calls for a recipe, but, because I love them so dearly, I’m including this Bon Appetite one anyway. If you don’t mind the bleed-over coloring, add beets (and you can’t beat it! Sorry, but I delight in terrible puns).
- 2 1/4 lbs parsnips
- 1 1/2 lbs carrots
- 1/4 cup olive oil
- 2 Tbsp white balsamic vinegar
- 1 Tbsp rosemary
- 2 tsp coarse salt
- 1 tsp black pepper
- Preheat oven to 425ºF.
- Peel and cut veggies into sticks (if you’re precise, 3 x 1/2 inch sticks).
- Toss veggies with all remaining ingredients.
- Spread coated veggies across baking sheet and roast until tender for 50 minutes to 1 hour.
Great tip (not mine, Bon Appetite’s): Make a day ahead. Cool completely before refrigerating. Next day, let stand at room temperature for an hour, then rewarm in a 400ºF oven for 15 minutes.
Serves 8 – 10 people
WW people– I would probably count this as 1 point per serving since vegetables are free and there’s only a bit of oil per serving, but if you put the recipe in the Recipe Builder, WW says it’s 4 pts per serving.