Discover the ultimate side dish that will elevate your dinner table from ordinary to extraordinary! Roasted Carrots, Parsnips, and Garlic with Thyme is not just a recipe; it’s a celebration of vibrant flavors and wholesome ingredients that will have your taste buds dancing. Imagine tender, caramelized vegetables infused with the aromatic essence of garlic and fresh thyme—this dish is the perfect complement to any main course. Whether you're hosting a dinner party or simply looking to add a nutritious twist to your weeknight meals, this recipe is a must-try. Get ready to impress your family and friends with a dish that is as beautiful as it is delicious!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large carrots, peeled and cut into sticks
- 4 parsnips, peeled and cut into sticks
- 1 head garlic, cloves separated and peeled
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Wash and peel the carrots and parsnips thoroughly. Cut them into uniform sticks approximately 3-4 inches long and about 1/2 inch thick to ensure even roasting. This helps the vegetables cook at the same rate.
- Separate and peel the garlic cloves, keeping them whole. Aim for medium-sized cloves that will roast evenly alongside the root vegetables.
- In a large mixing bowl, combine the carrot and parsnip sticks with the whole garlic cloves. Drizzle the olive oil over the vegetables and sprinkle with chopped fresh thyme.
- Season generously with salt and freshly ground black pepper. Toss the vegetables thoroughly to ensure they are evenly coated with oil, herbs, and seasonings.
- Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This allows them to roast and caramelize rather than steam.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, turning the vegetables once halfway through cooking to promote even browning.
- The vegetables are done when they are tender and have golden-brown edges. The garlic cloves should be soft and slightly caramelized.
- Remove from the oven and let rest for 2-3 minutes. Transfer to a serving platter and garnish with additional fresh thyme if desired.
Tips
- Uniform Cuts: For the best roasting results, ensure that your carrot and parsnip sticks are cut into uniform sizes. This will help them cook evenly and achieve that perfect caramelization.
- Use Fresh Herbs: Fresh thyme adds a delightful aroma and flavor to the dish. If you can, use fresh thyme instead of dried for a more vibrant taste.
- Don’t Overcrowd the Pan: Spread the vegetables out in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting, which prevents that beautiful golden-brown crust from forming.
- Experiment with Seasoning: Feel free to get creative with your seasonings! A sprinkle of paprika, a dash of balsamic vinegar, or even a hint of honey can add an exciting twist to your roasted vegetables.
- Check for Doneness: Keep an eye on your vegetables as they roast. They should be tender and golden-brown. If they need a little more time, don’t hesitate to leave them in the oven for a few extra minutes.
- Serving Suggestions: Garnish with additional fresh thyme or a squeeze of lemon juice before serving for an extra burst of flavor. This dish pairs beautifully with roasted meats or can be enjoyed on its own as a hearty vegetarian option.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 2g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
