Get ready to elevate your vegan cooking game with a mind-blowing roasted carrot and parsnip hash that will make even meat-lovers swoon! This simple yet spectacular dish transforms humble root vegetables into a culinary masterpiece that's bursting with caramelized flavors, crispy edges, and nutritional superpowers. Whether you're a seasoned vegan chef or just looking to add some plant-based magic to your meal rotation, this recipe promises to be your new go-to side dish that's as beautiful as it is delicious.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 4 medium carrots, diced
- 4 medium parsnips, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and thoroughly scrub the carrots and parsnips. Trim the ends and peel the vegetables if desired, though leaving the skin on can add extra nutrition and texture.
- Dice the carrots and parsnips into uniform, roughly 1/2-inch cubes to ensure even roasting. Aim for consistent piece sizes so all vegetables cook at the same rate.
- In a large mixing bowl, toss the diced carrots and parsnips with olive oil, garlic powder, salt, and black pepper. Ensure all vegetable pieces are evenly coated with the seasoning.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to allow proper caramelization and crispy edges.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through to promote even browning. Vegetables should be tender and have golden-brown edges when done.
- Remove from the oven and let rest for 2-3 minutes. Transfer to a serving dish and garnish with freshly chopped parsley for added color and fresh flavor.
- Serve hot as a side dish or as a base for a hearty vegan main course. Can be paired with quinoa, rice, or served alongside a plant-based protein.
Tips
- Size Matters: Cut your carrots and parsnips into uniform cubes to ensure even roasting and consistent texture.
- Don't Overcrowd: Spread vegetables in a single layer on the baking sheet to achieve those irresistible crispy edges and proper caramelization.
- Seasoning Secret: For extra flavor depth, consider adding a pinch of smoked paprika or cumin alongside the garlic powder.
- Freshness Boost: Always add fresh parsley just before serving to maintain its vibrant color and bright flavor.
- Meal Prep Hack: This hash can be prepared in advance and reheated, making it perfect for busy weeknights or meal planning.
- Texture Tip: For extra crispiness, pat your diced vegetables dry before seasoning to remove excess moisture.
Nutrition Facts
Calories: 173kcal
Carbohydrates: 28g
Protein: 2g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
