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Hello there everyone, and Happy Thanksgiving Week! I wanted to jump in and offer you one more fabulous side dish if you are still looking for something to round out your meal. Or if you are just looking for a great, healthy veggie to roast up for dinner this fall and winter. Parsnips, my friends…are a vegetable I have learned about this past year and love! They are wonderful roasted in the oven at a high temperature until they turn a bit golden and even a bit blackened. They have a taste similar to a carrot, but with a little aromatic kick, almost ginger like in flavor. I don’t use any fat to roast them, other than cooking spray. The addition of carrots and onions adds to their fabulous aroma. Toss them with a bit of garlic salt and parsley (dried is fine) and you’ve got yourself a fabulous veggie, my friends. Hope some of get a chance to make them!

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This is what they look like. Like a pale white carrot. Enjoy!

Roasted Parsnips, Carrots and Onions

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 6 large parsnips
  • 6 large carrots
  • 1 large white onion
  • garlic salt
  • parsley


  1. Preheat your oven to 450 degrees.
  2. Line 2 large baking sheets with foil and spray them generously with cooking spray. 
  3. Wash and peel your parsnips and carrots. Cut them into sticks, trying to make them as similar in size as possible. Place them in a single layer to the baking sheets. 
  4. Peel your onion and cut it into wedges. Add it to the baking sheets.
  5. Spray everything generously with cooking spray. Roast in the oven for 30 minutes or until crisp tender and blackened a bit. 
  6. Remove from the oven and toss with garlic salt and dried parsley. 


These fabulous veggies can be made a day in advance and reheated just before serving.

About Jamie

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