Carrots are such a staple food around many homes that you must wonder why we would single it out for recipes!?  There are so many different ways to enjoy carrots, from fresh with dip, to stews, to stir fry!  Try out this vegetable in just about anything!

Roasted Root Vegetables~ Talk about simple and delicious!

Ingredients: Beets, Carrots, Onions, Parsnips, and/or potatoes chopped into 1 inch chunks.  Garlic minced.  Mix any combination of root vegetables you like in whatever quantity you like!  Add minced garlic to taste and mix in a couple of tablespoons of olive oil.  Place all vegetables on an oiled baking sheet or pyrex and roast in the oven at 425° for 45 minutes to 1 hour or until soft.  Feel free to add any herbs and/or salt you  might like before baking.  Stir every 15 minutes as you bake the veggies.  Serve as a delicious and filling side dish!


Roasted Carrots and Parsnips with White Balsamic~

  • 2  pounds medium parsnips, trimmed, peeled, cut into 3 x 1/2-inch sticks
  • 1 1/2 pounds medium carrots, trimmed, peeled, cut into 3 x 1/2-inch sticks
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon minced fresh rosemary
  • 2 teaspoons coarse kosher or sea salt
  • 1 teaspoon black pepper


Preheat oven to 425°F. Combine parsnips and carrots on large rimmed baking sheet. Add oil and remaining ingredients; toss to coat. Spread in even layer on baking sheet. Roast until vegetables are tender and brown around edges, stirring occasionally, about 50 minutes to 1 hour. DO AHEAD: Can be made 1 day ahead. Cool. Cover and chill. Let stand at room temperature 1 hour, then rewarm in 400°F oven 15 minutes.