Spice Roasted Carrots Parsnips Recipe Womans Day Magazine
Elevate your side dish game with this Spice Roasted Carrots and Parsnips recipe, inspired by Woman's Day Magazine. This vibrant vegetable medley combines the natural sweetness of roasted carrots and parsnips with the warm, aromatic flavors of cumin, cinnamon, and smoked paprika. Tossed in extra virgin olive oil and perfectly roasted to tender, caramelized perfection, these veggies make the ultimate accompaniment to any meal. Quick to prep and bursting with flavor, the dish is finished with a sprinkle of fresh parsley for a pop of color and brightness. Whether you’re looking for an easy weeknight side or a stunning dish for your holiday table, this recipe is a must-try. Perfectly balanced, wholesome, and irresistibly delicious—your family will be asking for seconds!
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Recipe Information
Ingredients
- 4 large carrots
- 4 large parsnips
- 3 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
Peel the carrots and parsnips, then cut them into evenly sized sticks, about 3 inches long and 1/2 inch thick.
In a large mixing bowl, combine the olive oil, ground cumin, cinnamon, smoked paprika, kosher salt, and black pepper. Stir to create a spice mixture.
Add the carrot and parsnip sticks to the bowl, tossing them until evenly coated with the spice mixture.
Spread the vegetables out on the prepared baking sheet in a single layer, ensuring they are not overlapping for even roasting.
Roast in the preheated oven for 30–35 minutes, flipping the vegetables halfway through, until they are tender and slightly caramelized at the edges.
Remove the roasted vegetables from the oven and transfer them to a serving platter.
Sprinkle with fresh chopped parsley before serving for a vibrant garnish.
Nutrition Facts
Calories |
976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1480 mg | 64% | |
| Total Carbohydrate | 116.9 g | 43% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 38.1 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2916 mg | 62% | |
*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.
