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Orange-Scented Roasted Carrots and Parsnips

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Course: Side Dish
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8
Calories: 100kcal
Author: Jill Weisenberger MS, RDN, CDE, FAND


  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon freshly grated orange peel
  • 2 tablespoons orange juice
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarse black pepper
  • 1 pound carrots, trimmed and cut on the diagonal in 2 - 3-inch pieces
  • 1 pound parsnips, trimmed and cut on the diagonal in 2 - 3-inch pieces
  • 1 large red onion cut in 12 wedges


  • Preheat oven to 450°F. Line one or two large baking sheets with aluminum foil.
  • Whisk together the oil, orange peel, orange juice, thyme, salt and pepper and toss with the carrots, parsnips and red onion.
  • Spread the dressed vegetables on the lined baking sheets, being careful not to crowd your pan. Cover the pan with a top layer of aluminum foil. Be sure you have a tight seal.
  • Bake for 10 minutes. Then carefully remove the foil. Continue roasting uncovered for an additional 15 minutes. Test for doneness by piercing with a fork or a cake tester. Return to the oven for an additional 5 minutes after stirring, if the vegetables aren't tender enough.


I learned this technique of partially cooking a firm vegetable under a cover of aluminum foil from America's Test Kitchen. This keeps vegetables like carrots and Brussels sprouts from burning while trying to get them to cook through. I nearly always use this method when roasting carrots and use it with Brussels sprouts and cabbage wedges now and then.


Serving: 1/2 cup | Calories: 100kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 0.8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 160mg | Fiber: 4g