Toothsome Images / Recipe: Roasted Winter Veggies


These roasted veggies are a busy cook’s best friend. This recipe is not only easy, but brings out the complex flavors of any root vegetable, while adding a pop of color to any meal. You can stick them in the oven, whip up the rest of your meal, and 45 minutes later have a delicious side that goes with just about anything.

Roasted Carrots and Parsnips with Fresh Dill

This recipe is only for carrots and parsnips but feel free to add other veggies to the mix.

Serves 8 to 10

7 Parsnips (about 2 ½ pounds), peeled and cut into 3-by-1/2-inch sticks
1 ½ pounds tender carrots, peeled and cut into 3-by-1/2-inch sticks
1/3 cup extra-virgin olive oil
2 tablespoons chopped fresh dill
1 teaspoon freshly ground pepper
2 teaspoons kosher or sea salt

Position a rack in the center of the oven. Preheat the oven to 400°F. In a large roasting pan or 9-by-13-inch baking dish, toss the parsnips and carrots with the olive oil, dill, pepper, and salt. Roast, stirring once or twice, until the vegetables are tender when pierced with a knife and lightly caramelized in spots, about 45 minutes. Serve immediately, or cover and keep warm for up to 1 hour before serving.

About the author: Darcie expresses her grand appreciation for food photography, curating the stock website Toothsome Images. Her eye for detail makes her a powerhouse in the production of special projects. Outside of work you can find her playing in her garden or riding her bike while posting awesome bike photos to Instagram @idarcie

Posted By: AP Studios
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