Heart-Healthy Carrot and Parsnip Gratin
Elevate your side dish game with this Heart-Healthy Carrot and Parsnip Gratin, a deliciously wholesome recipe that combines earthy root vegetables with a golden, nutty breadcrumb topping. Perfect for clean eating enthusiasts, this dish features roasted carrots and parsnips simmered in unsalted vegetable broth for tender, flavorful results without excess sodium. Herbaceous thyme and parsley blend seamlessly with crunchy walnuts and whole-grain breadcrumbs, while a touch of extra virgin olive oil ensures a crisp, satisfying finish. With a quick prep time of just 15 minutes, this easy-to-make gratin is ideal for weeknight dinners or holiday spreads, offering a nutritious alternative to traditional creamy casseroles. Serve it warm and watch it become a crowd-pleasing favorite that pairs beautifully with roasted chicken, grilled fish, or plant-based entrées.
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Recipe Information
Ingredients
- 4 medium Carrots
- 4 medium Parsnips
- 3 tablespoons Extra virgin olive oil
- 2 cloves Garlic
- 1 cup Unsalted vegetable broth
- 1 cup Whole grain breadcrumbs
- 1 tablespoon Chopped fresh thyme
- 1 tablespoon Chopped fresh parsley
- 1 cup Chopped walnuts
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Peel the carrots and parsnips, then slice them thinly into rounds.
In a large skillet, heat 2 tablespoons of the olive oil over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant.
Add the sliced carrots and parsnips to the skillet, season with salt and pepper, then pour in the vegetable broth.
Cover the skillet and let it simmer for about 10 minutes, stirring occasionally, until the vegetables are just tender.
While the vegetables are cooking, in a small bowl, combine the breadcrumbs, chopped thyme, chopped parsley, chopped walnuts, and the remaining tablespoon of olive oil.
Once the vegetables are tender, transfer them to a 9x13-inch baking dish, spreading them evenly.
Sprinkle the breadcrumb and walnut mixture evenly over the top of the vegetables.
Place the dish in the oven and bake for 20-25 minutes, until the topping is golden brown and the vegetables are fully cooked through.
Remove from the oven and let it cool for a few minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.7 g | 180% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 2955 mg | 128% | |
| Total Carbohydrate | 218.4 g | 79% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 48.1 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 470 mg | 36% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3320 mg | 71% | |
*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.
