Roasted Root Vegetables (Gluten Free)

Although parsnips are easy to find in the produce department in any grocery store, they are a new vegetable for my family. For some reason, we thought they were bitter like turnips, so we never tried them.

A few months ago, I kept seeing recipes with parsnips and decided to finally try them. Turns out, everyone in my family loves them. Apparently, we've been missing out on the mild, sweet taste of parsnips for years! I've been having fun lately coming up with different ways to cook them.

Roasted with other vegetables is the way my family likes parsnips the best. This recipe for Roasted Root Vegetables is very easy to prepare and does not take long to cook. I like to serve them with Dijon Chicken.

Roasted Root Vegetables

Gluten Free

Printable Recipe

3 large parsnips
1 small bag baby carrots
1 large onion
1 large sweet potato
1/2 of an orange
Olive oil
1 teaspoon sweet Spanish paprika
1/2 teaspoon red and black ground pepper blend

1. Preheat oven to 375.  Generously coat a baking pan with olive oil.

2. Peel parsnips and sweet potato. Chop parsnips, sweet potato, and onion in large chunks. Peel and slice the orange. Put all vegetables and orange in the pan.

3. Sprinkle vegetables with paprika and the pepper blend. With clean hands, toss the vegetables until they are all coated with the olive oil and seasonings.

4. Bake at 375 degrees until vegetables are tender and caramelized. I have a convection oven, so it takes about 15 to 20 minutes to cook. If you have a regular oven, the vegetables may take longer to cook.

Are there any foods that your family hasn't tried that you're thinking of making?

 

Looking for more side dish ideas? Find them on my Recipe Page!
 

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