Carrot and Parsnip Stir Fry
Brighten up your dinner table with this vibrant and nutritious Carrot and Parsnip Stir Fry, a quick and flavorful dish bursting with color and zest! Perfectly julienned carrots and parsnips are stir-fried alongside red bell peppers, onions, garlic, and ginger, creating a delightful medley of textures and aromas. Drizzled in a sweet-savory soy sauce blend with honey and sesame oil, this dish is finished with a sprinkle of sesame seeds and fresh cilantro for a final touch of crunch and freshness. Ready in just 20 minutes, this recipe is a perfect choice for a healthy side dish or a light main when paired with rice or noodles. Packed with wholesome veggies and seasoned to perfection, this stir fry is a delicious way to elevate your next meal!
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Recipe Information
Ingredients
- 2 medium carrots
- 2 medium parsnips
- 1 medium red bell pepper
- 1 small yellow onion
- 2 cloves garlic cloves
- 1 inch piece fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1 tablespoon sesame seeds
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro
Instructions
Peel the carrots and parsnips, then cut them into thin matchstick-sized pieces (julienne style).
Slice the red bell pepper into thin strips and finely chop the yellow onion.
Mince the garlic cloves and finely grate the ginger.
In a small bowl, whisk together the soy sauce, sesame oil, and honey. Set aside.
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the onions and sauté for 1-2 minutes until softened.
Add the garlic and ginger, and stir-fry for another 30 seconds until fragrant.
Toss in the carrots and parsnips, stirring frequently, and cook for 5-6 minutes until they begin to soften but are still crisp.
Add the red bell pepper and cook for another 2 minutes.
Pour the soy sauce mixture over the vegetables and stir well to coat. Cook for another minute.
Season with salt and black pepper to taste.
Remove from heat and sprinkle with sesame seeds and freshly chopped cilantro before serving.
Serve warm as a side dish or over rice or noodles for a light main dish.
Nutrition Facts
Calories |
225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 661 mg | 29% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 8.9 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 551 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
