Horseradish Roasted Carrots and Parsnips
Elevate your side dish game with these Horseradish Roasted Carrots and Parsnips—a savory-sweet medley of roasted root vegetables that’s anything but ordinary. Coated in a bold blend of prepared horseradish, honey, Dijon mustard, and garlic, these oven-roasted veggies deliver a perfect combination of caramelized sweetness and spicy zing. Ready in just 50 minutes, this easy recipe transforms humble carrots and parsnips into a show-stopping dish that’s perfect for holidays or weeknight dinners alike. Garnish with fresh parsley for a pop of color and serve alongside your favorite mains for a wholesome, flavor-packed feast!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 500 grams Carrots
- 500 grams Parsnips
- 3 tablespoons Olive oil
- 2 tablespoons Prepared horseradish
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 2 cloves Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel the carrots and parsnips, then cut them into uniform sticks, about 3 inches long and 1/2 inch thick.
In a large mixing bowl, combine the olive oil, prepared horseradish, honey, Dijon mustard, minced garlic cloves, salt, and black pepper. Whisk until well blended.
Add the carrot and parsnip sticks to the bowl and toss until they are evenly coated with the horseradish mixture.
Spread the coated vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded for even roasting.
Roast in the preheated oven for 30-35 minutes, flipping the vegetables halfway through, until they are golden brown and tender.
Remove from the oven and let the vegetables cool for 2-3 minutes before transferring them to a serving dish.
Sprinkle with chopped parsley, if desired, before serving. Enjoy!
Nutrition Facts
Calories |
318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 824 mg | 36% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 16.8 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 877 mg | 19% | |
*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.
