Berry Nourished

Orange Roasted Carrots & Parsnips

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orange roasted carrots

I’ve always loved roasted vegetables, however I had never imagined roasting parsnips or even oranges for that matter. Since trying this recipe for the first time, it has become an absolute staple!

The citrus adds a sweet, caramelized flavor, and you can even eat the rind, which is packed with vitamins! Consider buying organic oranges if you’re planning to eat the rind, in order to avoid pesticides.

Fennel is not a vegetable that has been a part of my repertoire, however, the flavour becomes much more subtle when it is roasted. Check out UpBeet Dietitian to learn about the health benefits of fennel as well as a delicious fennel salad recipe.orange roasted carrots 2

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Orange Roasted Carrots & Parsnips (Source: The Kitchn)

Ingredients

6 large carrots
4 large parsnips
1 fennel bulb
2 large navel oranges
3 tablespoons olive oil
2 tablespoon maple syrup
Coarse salt to taste
Freshly ground pepper to taste

Instructions

    Preheat oven to 425°F.
    Peel or scrub the carrots and parsnips and halve lengthwise. If the parsnips are large, quarter them lengthwise, cut out the woody center, and, if necessary, continue to cut into thinner strips to match the size of the carrots.
    Cut the fennel into wedges.
    Slice the oranges, keeping the peel on or off according to preference. If using a large orange, halve or quarter the slices.
    Toss the carrots, parsnips, fennel, and oranges with the olive oil and maple syrup and season with salt and pepper. Spread out evenly on a large rimmed baking sheet.
    Roast, stirring half way through, until tender and browned, between 20-30 minutes.
    Remove from oven, season to taste, and serve.
https://www.berrynourished.com/orange-roasted-carrots-parsnips/

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Carolyn Berry

Welcome! I’m Carolyn, a Vancouver based registered dietitian, certified diabetes educator, marathon runner and foodie. My passion is creating simple and nourishing recipes to share with you! I hope you enjoy looking around.

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