Roasted Rainbow Carrot Rounds
Roasted Rainbow Carrot Rounds are as lovely as they sound. Delightfully colorful and slightly sweet toasty bites of carrot! Served with a drizzling of my Creamy Oil-Free Lemon Ginger Dressing and Coconut Thyme Rice, it’s a side dish that turns into a full meal in no time! Oil-free, grain-free, dairy-free, wheat-free, and worry-free, everyone can gather around your table and enjoy this one, hassle-free.
And when I say hassle-free, I’m not only referring to varying dietary restrictions of a dinner guest, though these days that’s a genuine issue. I’m talking about easy-peasy dinner making for you! The wonderfully tasty veggies in my Roasted Rainbow Carrot Rounds take only two QUICK and EASY steps:
- Toss the sliced carrots, sliced parsnips, lemon juice, maple syrup and thyme in large bowl and stir.
- Spread them out on a baking sheet and roast!
Before I go any further, I would like to talk about carrots for a line or two. Carrots are so much more than those tasteless whittled down orange sticks we all buy in those pre-washed, ready to eat, convenient bags when we’re in a hurry.
Carrots: lower cholesterol, reduce the risk of cancer, keep your vision sharp, stop memory loss, prevent diabetes, and boosts your bone health. Honestly, there’s very little that carrots don’t do! This book is one of my favorite inspiring reads, and it tells all about how this family lives incredibly healthy lives while eating and drinking a lot of carrots! It’s a book I have reread on more than one occasion – it’s a keeper.
So, apparently, this dish is about way more than pretty colors on a plate, but let me say, this is one delectable looking dish! The rainbow carrots and pale buttery yellow parsnips make for a splendid show of gradient colors – like a magnificent sunset.
Be sure to pin this recipe to save it and share it with your friends. And when you make a sheet pan full of gorgeously colored Roasted Rainbow Carrot Rounds leave a comment. We’d love to hear how it goes!
Happy eating!
Roasted Rainbow Carrot Rounds
- 10Prep:
- 30Cook Time:
- Yield: 6 Servings
Ready in only 30 quick minutes! Serve these playfully colorful, slightly sweet and toasty carrot and parsnip rounds at your next gathering or make them and enjoy their 24K goodness yourself! Serve with a drizzling of my Creamy Oil-Free Lemon Ginger Dressing and a side of Coconut Thyme Rice, and this veggie side dish becomes a tasty, nutritious meal in a jiffy!
Ingredients
- 2 pounds medium rainbow carrots, washed and cut into rounds
- 1 pound parsnips, scrubbed and cut into rounds
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 1 tsp dried thyme leaves
- a dash of sea salt and freshly ground black pepper
- one medium onion, sliced and pulled apart into rings
- one batch of my Creamy Oil-Free Lemon Ginger Dressing
Instructions
- Begin by preheating the oven to 400°F and then cover a baking a with a sheet of parchment paper.
- Next, toss the sliced carrots, sliced parsnips, lemon juice, maple syrup and thyme in large bowl.
- Now, spread the coated carrots and parsnips in single layer on a large baking sheet lined with parchment paper; sprinkle generously with sea salt and freshly ground pepper. Place the tray in the oven and roast the coated carrot and parsnip dots for about 15 minutes.
- After 15 minutes, remove the tray from the oven to stir the veggies. Place the onion rings across the top of the stirred carrots and parsnips. Return the sheet pan to the oven to roast for an additional 15 minutes or until crisp-tender and slightly browned.
- Roasting time may be lengthened or shortened depending on your doneness preferences. I tend to like my veggies a bit firm, so I observe them as they bake, removing them from the oven before they're too soft for my liking.
- Once the veggies have reached your desired level of tenderness, remove from the oven and serve with Coconut Thyme Rice and Creamy Oil-Free Lemon Ginger Dressing!
Notes
- Cooking instructions for Coconut Thyme Rice are in the works and will be posting soon.
Nutrition
% DV
- Total Fat 0.5 g 1 %
- Saturated Fat 0.1 g 0 %
- Cholesterol 0 mg 0 %
- Sodium 96.5 mg 4 %
- Carbohydrates 29.8 g 10 %
- Fiber 7.6 g 30 %
- Sugar 11.8 g ---
- Protein 2.4 g 5 %
- Vitamin A 515 %
- Vitamin C 33 %
- Iron 7 %
- Calcium 8 %
Roasted Rainbow Carrot Rounds
BY VEEG.CO
Ingredients
- 2 pounds medium rainbow carrots, washed and cut into rounds
- 1 pound parsnips, scrubbed and cut into rounds
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 1 tsp dried thyme leaves
- a dash of sea salt and freshly ground black pepper
- one medium onion, sliced and pulled apart into rings
- one batch of my Creamy Oil-Free Lemon Ginger Dressing
Instructions
- Begin by preheating the oven to 400°F and then cover a baking a with a sheet of parchment paper.
- Next, toss the sliced carrots, sliced parsnips, lemon juice, maple syrup and thyme in large bowl.
- Now, spread the coated carrots and parsnips in single layer on a large baking sheet lined with parchment paper; sprinkle generously with sea salt and freshly ground pepper. Place the tray in the oven and roast the coated carrot and parsnip dots for about 15 minutes.
- After 15 minutes, remove the tray from the oven to stir the veggies. Place the onion rings across the top of the stirred carrots and parsnips. Return the sheet pan to the oven to roast for an additional 15 minutes or until crisp-tender and slightly browned.
- Roasting time may be lengthened or shortened depending on your doneness preferences. I tend to like my veggies a bit firm, so I observe them as they bake, removing them from the oven before they're too soft for my liking.
- Once the veggies have reached your desired level of tenderness, remove from the oven and serve with Coconut Thyme Rice and Creamy Oil-Free Lemon Ginger Dressing!
Notes
- Cooking instructions for Coconut Thyme Rice are in the works and will be posting soon.
Leave a Comment