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Monday, 17 January 2022

Roast Carrots and Parsnips with Orange and Almonds Traybake


Packed with flavour and all in one baking tray, this carrot and parsnip traybake can make a perfect weeknight meal or simple side for a special meal.

Some readers may like to add a side of cauliflower couscous, couscous or bulgur wheat, and a spoonful or two of natural (or vegan) yoghurt. Please note the carbohydrate count may be too high for some readers, so please be sure the recipe fits well with your menu/lifestyle plans. (see a lower carb recipe suggestion, link below)

Each serving of this traybake provides 327 kcal, 6g protein, 26.5g carbohydrates (of which 17g sugars), 19g fat (of which 4g saturates), 11g fibre and 1.5g salt.

Ingredients
Serves Four
500g/1lb 2oz carrots, peeled and quartered lengthways
500g/1lb 2oz parsnips, peeled and quartered lengthways
1 red onion, thickly sliced
2 tbsp olive oil
1 tbsp butter or dairy-free spread
5cm/2in piece fresh root ginger, peeled and grated
1 clementine, grated zest and juice
6 cardamom pods, bashed
3 garlic cloves, unpeeled and bashed
large handful fresh lemon thyme
40g/1½oz flaked almonds
1 tbsp extra virgin olive oil
½ lemon, juice only
1 tsp sea salt flakes
freshly ground black pepper, to taste
Recipe Tip
To make it vegan, use dairy-free spread instead of butter. If you’re not dairy free, you can add crumbled feta or goats’ cheese before serving.
Method
1. Preheat the oven to 220C/200C Fan/Gas 7.
2. Tip the carrots, parsnips and onion into a roasting tin large enough to hold everything in one layer. Toss with the olive oil, butter (or vegan spread), ginger, clementine zest, cardamom, garlic and the salt. Scatter with the lemon thyme and some black pepper. Roast for 40 minutes.
3. Scatter over the flaked almonds and bake for 5 minutes, or until just toasted.
4. Dress with extra virgin olive oil, clementine and lemon juice, taste and add more salt if needed. 
5. Enjoy with serving of your choice; cauliflower couscous, hot couscous and yoghurt.
From original idea here

For those readers who may prefer a lower carb dish how about these
Aubergine / Eggplant Melts, see here
Celeriac and Walnut Gratin, see here

Dear reader, this blog brings a variety of articles and recipe ideas, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

32 comments:

Tom said...

..that looks great!

Rose said...

It does look good...I remember my mom fixing parsnips but I would not eat them.

J.P. Alexander said...

Gracias por la receta aunque yo prefiero las zanahorias crudas. La tendre cuenta para undia frió. Te mando un beso

Christine said...

This looks delicious!

Elephant's Child said...

That does look good. Very good.

Iris Flavia said...

Hmmm... on the list, sounds interesting!
Sadly I find not much time for cooking anymore and you taught me so well I just throw in what I have!

Jo said...

Yum, I love parsnips.

Francisco Manuel Carrajola Oliveira said...

Hummm aspecto delicioso.
Um abraço e boa semana.

Andarilhar
Dedais de Francisco e Idalisa
O prazer dos livros

Maria Rodrigues said...

Hi Jan,
What a delicious look!
Have a wonderful week.
Hugs and all the best
Maria

Valerie-Jael said...

Sooooo yummy! Have a great week, Valerie

eileeninmd said...

Looks yummy, I love roasted veggies.
Take care, enjoy your day! Have a happy new week!

stardust said...

Looks like a nice dish. Parsnip is a new vegetable to me. I had never heard of or seen till reading this post. Wish you a fantastic year like your healthy, delicious meals.

Yoko

Jeanie said...

This looks unbelievably delicious. Apart from the main event (the veggies) that topping to mix in sounds so flavorful and fragrant I'd just love to smell this cooking in my oven, much less eat it! Rick would want to add a meat to it -- I could see the flavors going very well with pork, beef or chicken. And at this season, most of the ingredients tend to be on hand. (I suspect one could substitute dried cardamom in a pinch.) Thanks for this one.

CJ Kennedy said...

Yum! 😋

My name is Erika. said...

Carrots and parsnips would be a great winter side. I love the photo you took of them!

R's Rue said...

Yum

Inger said...

It looks really good.

mxtodis123 said...

That does look good. I love roasted veggies so this one's a go for me.

Divers and Sundry said...

I like roasted veggies but have never had parsnips.

Yvonne said...

This actually looks like it will taste fantastic. Saving the recipe for next year when I will have homegrown parsnips and hopefully carrots to add.

Caty said...

Oh wow those roasted carrots and parsnips with orang and almonds must be so delicious. I really like to bake vegetable and you get an unique flavor with the right spices.
Thank you very much for sharing this recipe.
I wish you a happy week, big hugs,
Caty

Sondra said...

That looks gorgeous, parsnips is a great veggie I need to have more often...

Judy at GoldCountryCottage said...

Jan, Trader Joe's has the prettiest little carrots, all different colors, and I usually put them in the oven with just salt, pepper and olive oil. They are wonderful. Your extra additives sound delicious and I might add them to my next batch..Happy Monday..xxoJudy

Carla from The River said...

YUM!!! I am a big fan of roasted veggies.

Conniecrafter said...

that looks like a nice colorful dish!

Angie said...

Jan - we adore parsnips - definitely going to give this a try!

Sara - Villa Emilia (My Woodland Garden) said...

Sounds and looks delicious! And good for the health too.
Thank you for sharing this lovely recipe... and a happy 2022 to you and yours!

Ananka said...

That looks great. My idea of tasty :-D

Teresa said...

Se ve muy bueno. Besos.

Anne (cornucopia) said...

This looks delicious.

Snowbird said...

That looks delicious! I be giving that a whirl this week.xxx

David M. Gascoigne, said...

More and more frequently we roast our vegetables, often drizzling with a little butter combined with honey or maple syrup. So good!!