Parmesan Roast Parsnips and Carrots

Jazz up roasted carrots and parsnips with a sprinkle of Parmesan cheese for a perfectly crisp, savory side dish.

Vegetarian Side Dish Christmas Gluten Free Roasted Vegetables

Estimated Nutrition

Calories

150.9

kcal / serving

1056.4 kcal total

Carbs

19.9g

per serving

139.5 g total

Fat

7.6g

per serving

53.4 g total

Protein

2.8g

per serving

19.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Parmesan

grated

NutsSeeds

to taste

Salt

to taste

Black Pepper

freshly ground

OilsFats

Olive Oil

approx 3 tbsp

Vegetables

piece

Carrot

peeled and trimmed

piece

Parsnip

peeled and trimmed

Method

Roast for 25 minutes until the vegetables are golden-brown at the edges.

Season with salt and pepper and sprinkle the Parmesan over the top.

Add the olive oil and mix to coat the vegetables thoroughly.

Drain the vegetables well and divide them between two roasting trays.

Boil the vegetables in a large saucepan of water for 3 minutes until slightly softened.

Cut the vegetables in half lengthways and slice large pieces again.

Preheat the oven to 200°C.