These Roasted Carrots + Parsnips are tossed with dill weed for a flavorful and savory Whole30 approved side dish. Dairy Free and Sugar Free, these pair perfectly with any protein.
Roasted vegetables are one of the most simple and delightful side dishes you can throw together. Adding in a different vegetable, new seasonings or simply changing the cooking oil allows you to create a new, unique flavor every time. I seriously make roasted veggies multiple times a week because they are so versatile and so easy to make. The hardest part is chopping the vegetables up and really, that's not that hard.
This dish is one of my favorite vegetable combinations. It combines carrots with the closely related parsnips. Both are root vegetables that can be eaten raw, but have enhanced flavor when cooked. Parsnips are a bit sweeter than carrots, but you will find carrots are usually more common in meals. These two veggies can also be used as substitutes for potato in many dishes. Aside from their versatility, you'll be receiving a great nutritional punch from munching on them. Roasted carrots and parsnips like these will provide you with a mouthful of mega-enhanced flavor full of antioxidant vitamins and fiber, all with minimal effort on your part!
Roasting these is as simple as tossing them in coconut oil (or olive or avocado oil if you prefer) and dill weed and then popping them in the oven. Dill weed has become one of my favorite herbs to use. I think it is extremely underrated and should be used 100x more than it is. I also use it in my Cucumber Dill Potato Salad recipe which is so legit. If you don't have much experience with dill weed, these roasted carrots and parsnips are going to be a great introduction to it for you. Dill weed tastes a bit like anise and parsley. Combining it with these root vegetables gives you the best savory side dish, in just a few easy steps.
- 3 lg parsnips, peeled & diced
- 3 lg carrots, peeled & diced
- 3 tbs coconut oil or olive oil, melted
- 1/2 tsp dill weed
- salt, to taste
- pepper, to taste