Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"The day is coming when a single carrot, freshly observed, will set off a revolution."
- Paul Cezanne, Artist

The refrigerator light goes on...

While this recipe is cooking your house will fill up with the lovely aroma of thyme. Great hot or cold, take this dish to your next potluck: easy, colorful and delicious.


Minestrone soup is also great using parsnips instead of carrots. Parsnips are a slightly sweet root vegetable much like carrots or turnips.

Some of the starch in parsnips is converted to sugar after the first frost so they are freshest in the fall and winter (but are available year round). Because of the sweeter flavor, they make a great alternative to carrots in recipes and are fantastic roasted or mashed.

4 ounces parsnips = 85 calories, 0g fat, 0g sat fat, 0 mono fat, 1g protein, 20g carbohydrates, 11mg sodium, 0mg cholesterol


Roasted Parsnips and Carrots

Servings = 4 | Serving size =about 4 ounces veggies

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe can be divisible by 2.

Keeps well, refrigerated, for 3-4 days. Great hot or cold.

8 ounces carrots (peeled and sliced into rounds)
8 ounces parsnips (peeled and sliced into rounds)
1 Tbsp olive oil
1/2 tsp dried thyme
1/4 tsp salt
fresh ground black pepper (to taste)

Place a stainless steel skillet in the oven and preheat the oven to 425F.

Fold the carrots, parsnips, thyme, salt, and pepper together and place in the preheated skillet and return to the oven.

Reduce the oven heat to 375F.

Roast the carrots and parsnips for about 25 minutes, stirring once or twice, until the carrots and parsnips are softened.

Serve hot or allow to cool in a non-reactive bowl, then refrigerate.

Nutrition Facts

Serving size = 4 ounces veggies

Servings = 4


Amount Per Serving

Calories 96 Calories from Fat 33
  % Daily Value
Total Fat 3g 5%
    Saturated Fat 0g 2%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 190mg 8%
Total Carbohydrates 15g 6%
    Dietary Fiber 5g 16%
    Sugars 6g
Protein 2g
Vitamin A 182% Vitamin C 22%
Calcium 4% Iron 3%
Vitamin K 24 mcg Potassium 395 mg
Magnesium 23 mg