Besides fresh vegetables, the "fall" herb butter is the key ingredient in this dish, and you can make it up to 3 days in advance and store in the refrigerator-bring to room temp before serving. Don't be afraid of the high temp and long cook time - you really want to cook the carrots and parsnips until they are browned, starting to dry out and getting crispy edges. It may look like a pretty holiday side dish, but these roasted carrots and parsnips are easy enough to be served with a weekday dinner. A hands-on time of just 15 minutes means you can get this dish in the oven and turn your attention to making a green salad, grilling some chicken, or putting the finishing touches on another recipe. This recipe is so user-friendly, you can even throw sweet potatoes and turnips in the mix, as well. For the most colorful presentation use rainbow carrots, but you can use regular orange ones, as well. Let’s just get the recipe.You won't have to coax your family to eat their vegetables when you serve these sweet roasted carrots and parsnips.
PARSNIPS AND CARROTS FREE
Natural gluten free carbohydrate sourceĪlright alright, I’ve babbled enough about parsnips, franctic kitchen, holidays, and my love for the crock pot.Good source of Vitamin K – > which is great for the liver!.High in Folate (B complex) –> similar to that of t his super-food.High in potassium and other minerals (which is good for the bones and metabolism).
Which, if you are on a speciality diet, you will need more of. Myself included!īut what you might not know about the parsnip is that it’s actually a powerful nutrient rich food. Like really! And people often forget that the lovely parsnip makes a healthy “real food” substitute for those who are needing to eat gluten free, or grain free, or dairy free, vegan, etc. Today’s crock pot rosemary carrot parsnip mash recipe is so easy and so good.
Roast at 400 F, tossing once, until browned and tender. Spiced Roasted Parsnips and Carrots Toss carrot sticks and parsnip sticks with olive oil, ground coriander, cumin, salt, and pepper. Drain and mash with butter, milk, and grated Parmesan season with salt and pepper.
now where was I? Oh yes, crock pots and parsnip mash. Boil equal amounts of peeled, cut-up parsnips and potatoes until tender. Am I right? I say that but I’m also guilty of getting sucked into the frantic prep.īut I digress…. It means more time to just be with family. Trust me, it will saves lives by avoiding that kitchen!Īll jokes aside, the less mess and frantic prepping the better. My sanctuary! My life saver of a kitchen appliance. Nope! I will steer clear of ovens and stoves by using a crock pot. Which I why I am posting a dish that does not need to use ANY of that cooking area. And I’m not about to walk in there and add another pot to the stove/oven, even if it is for my special paleo parsnip mash. Yes, well that scene is usually what happens to us EVERY YEAR! And my mom is almost 70 years old so…I’m kinda used to the craziness that is Thanksgiving cooking. You get what I’m saying, right? It’s like a Thanksgiving meal prep war zone. The oven is on and fully packed, the stove is on and every burner is being used, and the kitchen island table is covered in ingredients, dough, pumpkin, sugar, flour, etc. Or maybe, in this case, the frantic person is YOU! It’s Thanksgiving Day and you walk into the kitchen to find your mother frantically preparing each dish. A healthy paleo gluten free side dish for your holiday table! Made simple and easy in the crock pot with real ingredients you have in your pantry! No stress and no mess.
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