Orange Roasted Carrots and Parsnips are an easy, healthy fall or winter side dish! Rainbow carrots and nutty parsnips are tossed with a maple-orange glaze, then oven-roasted to perfection.
| Paleo + gluten free + vegan + dairy free |
This is probably the easiest side dish on the planet, but also one that I can’t stop eating.
I dare you to tell me it’s not one of the most delicious!
It’s really easy for me to get bored of the meat-potato-vegetable routine; that’s why I’m always trying something new in the kitchen. Healthy food should NOT be boring. Ever!
And sometimes I feel like side dishes can easily get boring. There are only so many ways to serve a side of broccoli or green beans.
So that’s when you have to get creative with sauces, glazes, and use a lot of cheese.
It’s winter, which means 1) it’s cold, and 2) carrots and parsnips are in season!
I will be honest with you: I had never cooked a parsnip until this recipe for Orange Roasted Carrots and Parsnips. Not even once! They aren’t at all difficult and it turns out you can do SO many things with them! Roast them, puree them into soup, turn them into fries.
Don’t let parsnips fool you – they’re a starchy root vegetable with a carbohydrate count somewhere between a carrot and a sweet potato. They taste like carrots, but are sturdier and have a nuttier flavor. They’re a very versatile root veggie and can be seasoned in so many different ways.
Parsnips are impressively high in Vitamin C and folate, which are both vital to our health. In fact, many Americans are deficient in folate (because we definitely don’t eat enough veggies). A 1/2-cup serving of parsnips contains about 3 grams of fiber, meaning these root veggies will aid in digestion and help alleviate constipation. Gut food!
These Orange Roasted Carrots and Parsnips are tossed with a quick, easy glaze before roasting. Even though thee are simple ingredients you probably already have in your kitchen, the end result is one seriously amazing side dish!
I also have to warn you…
I put miso in the glaze, too.
Because I legit can’t get enough of the stuff. This fermented soybean paste is also amazing for gut health! The miso is optional, so leave it out if you can’t find it or don’t have any. But secretly, I highly recommend searching around for it because it’s SO, SO GOOD!
(And here are some more recipes to use up that large tub of miso):
- Miso Peanut Chicken Stir Fry
- Paleo Miso Ramen “Noodle” Bowls
- Honey & Miso Glazed Salmon
- Savory Miso Oatmeal with Bacon & Greens
These Orange Roasted Carrots and Parsnips are incredibly flavorful, especially paired with maple syrup a little thyme. Sometimes the simplest combinations are the best!
What do I serve with this?
- Roasted pork tenderloin
- Herbed oven-roasted chicken
- A tender, slow-cooked roast
- Or keep it meat-free and serve on top of a bed of lentils or rice! (with some feta cheese!)
Thanks so much for all your comments, social media shares, and love for these recipes!
If you make this dish, let me see it! Tag me (and follow along with me!) on Instagram @well_fedsoul!
Pin these Orange Roasted Carrots and Parsnips for later!
This easy & healthy side dish is ready in 30 minutes and makes the perfect pairing for any meat or grain.
- 1 1/2 lbs. parsnips, peeled and halved lengthwise
- 1 1/2 lbs. rainbow carrots, peeled, halved lengthwise if large
- 1 large white onion, cut into thick wedges
- 2 Tbsp. olive oil
- Juice from 1/2 orange
- Zest from 1 large orange
- 1 Tbsp. maple syrup
- 1 Tbsp. white miso paste, optional
- 1 tsp. freshly grated ginger
- 1/2 tsp. dried thyme
- 1/2 tsp. salt
Preheat the oven to 400 F and line 1 large or 2 small baking trays with parchment paper.
Peel and cut the parsnips and carrots lengthwise in half. Slice the onion into thick wedges. Place all vegetables into a large mixing bowl.
In a small bowl, whisk together the olive oil, orange juice, orange zest, maple syrup, miso paste, ginger, thyme, an salt. Pour the orange mixture over the vegetables, tossing thoroughly with your fingers to coat.
Pour the vegetables onto the prepared baking pan(s) and roast at 400 F for 30-40 minutes, flipping halfway through.
For crispier and darker vegetables, broil under high heat for 1-2 minutes, watching very carefully so they do not burn. Serve with additional fresh thyme and orange zest.
Nutrition information per serving:
Calories: 210 Protein: 3g Carbs: 39g Fat: 5g Fiber: 10g