Parsnips & Carrots With Rosemary

Name: Parsnips & Carrots With Rosemary
Prep time: 15

4 out of 5 stars (based on 8 reviews)

15 min prep

4 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

Parsnips and carrots are two of the sweetest winter root vegetables you can find, which makes them excellent candidates for roasting and braising. This dish balances aromatic rosemary and shallots with a hint of tanginess...

To learn how to cut carrots safely click here.

¾ pound parsnips, peeled and cut into 3- by 4-inch sticks
¾ pound carrots, peeled and cut into 3- by 4-inch sticks
Salt, to taste
2 tablespoons olive oil
4 medium shallots, sliced lengthwise
1 tablespoon maple syrup
1 teaspoon apple cider vinegar
2 teaspoons fresh rosemary, chopped

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Nutrition Facts

Calories

215 cals

Fat

7 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

37 g

Sugar

16 g

Fiber

9 g

Protein

3 g

Sodium

566 mg

Directions

Place the parsnip and carrot sticks into a shallow pan with 1-2 cups of water. Sprinkle with salt and parboil for 5 minutes, or just until they begin to soften. Drain.
Meanwhile, in a wide skillet, heat olive oil over medium-high heat. Add shallots and cook, stirring until softened. Add the parsnips and carrots. Continue to cook, stirring occasionally.
Once the parsnips and carrots begin to brown, add the maple syrup, vinegar, and rosemary. Cook 3-5 minutes longer, or until well browned. Serve immediately.

Chef Tips

If the parsnips in your market are large and woody, they may need to be parboiled a little longer than the carrots before they start to soften, especially if the carrots are small and skinny, so make adjustments accordingly.

Whatever size your veggies start out, keep the veggie sticks as near to the same size as possible for even cooking.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Parsnips & Carrots With Rosemary