Roasted Carrots and Parsnips with Feta

gluten freevegetarian
Roasted Carrots and Parsnips with Feta

This easy roasted vegetable side dish cooks quickly, thanks to the spiralizer, which turns the carrots and parsnips into thin strands. Topped with feta and fragrant toasted almonds, this dish is ideal for a holiday gathering or wintertime dinner side.

Roasted Carrots and Parsnips with Feta

Roasted Carrots and Parsnips with Feta

If you’re often struggling to find a healthy side dish to serve with your favorite protein, look no further – this easy roasted vegetable side dish will become your new go-to.

During the fall and winter, I love roasting vegetables in the oven and serving them as a side or over a bed of grains with a dressing. Root vegetables like carrots and parsnips have flavors that come out when roasted, like the nuttiness of the parsnips or the sweetness of the carrots.

Roasted Carrots and Parsnips with Feta

With a crumbling of feta cheese for protein and saltiness and a sprinkling of toasted almond slivers,  these carrots and parsnips come to life. Try serving this easy baked side dish with a roasted chicken, pork tenderloin, or if you’re vegetarian, tossing with some roasted chickpeas.

Spiralizing vegetables makes the cook time much quicker, because the strands of vegetables aren’t as thick as a cube or slice. Therefore, you get a healthy, flavorful, and filling side dish is much less time! These vegetables work well in a veggie bowl as a main dish, so they are meal prep friendly and reheat well (just toss them in a skillet or pop them back in the oven.)

How do I reheated roasted vegetables?
  • Place the vegetables in an oven safe dish and bake for 10-15 minutes at 400 degrees.
  • Place the vegetables in a large skillet and toss over medium-high heat until heated through, about 5 minutes.

Watch our videos to learn how to spiralize carrots and parnsips using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Inspiralized

Nutritional Information & Recipe

Roasted Carrots and Parsnips with Feta

Ingredients

  • 1-2 large carrots peeled, Blade D, noodles trimmed
  • 3 large parsnips peeled, Blade D, noodles trimmed
  • 2 tablespoons extra virgin olive oil
  • salt and pepper
  • 1 teaspoon chopped rosemary leaves
  • 2 tablespoons crumbled feta
  • ¼ cup blanched slivered almonds toasted
  • chopped parsley to garnish

Instructions

  • Preheat the oven to 400 degrees. Add the carrots and parsnips to the bottom of a medium baking dish. Drizzle with olive oil and season with salt, pepper, and rosemary. Toss well to combine. Spread the noodles out in the baking dish and roast for 20 minutes or until vegetables are tender. Remove from the oven and immediately transfer to a serving platter (if using) and garnish with feta, almonds, and parsley. Serve.

Roasted Carrots and Parsnips with Feta

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating




The maximum upload file size: 300 MB. You can upload: image.

4 comments

Lauren says:
Thanks for the side dish idea! I really enjoy when you post sides that I can combine with whatever leftover protein I’m trying to use up!
Carly Glazer says:
Hi Lauren! So happy to hear! Hope these are enjoyed!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

if you’re planning meals for the week today, put this Teriyaki Salmon with Butternut Squash Rice & Broccoli on your list! 🥦⁣

it’s a 30 minute meal and one of those filling, umami meals that you’ll want to add to the weekly rotation! it works with chicken and tofu, too! 🙌🏼⁣

search the blog for the recipe - and save this video to watch before you make it! 📌 ⁣

#teriyaki #teriyakisalmon #spiralizer #healthydinnerideas #healthydinners #mealplans #30minutemeals #30minutemeal #salmondinner #salmonrecipe
...

remember a couple weeks ago when I sat in front of this same mirror, tucked my long hair into a sweater and debated whether to chop it all off or not? 💇🏻‍♀️ I think we all know what that decision was 🤪⁣

this is still by far the coziest sweater I own and they sell it in a yellow that's perfect for spring and I'm debating whether or not to get it 😬 I've been in a funk all week and can't seem to shake it. retail therapy moment?!⁣

jokes aside, I need a vacation. more specifically, I need 🍹 on a 🏝... anyone else?  ⁣

actually, I put the @oculus goggles on the other night to go to a virtual beach, and I almost started crying... the sounds of the seagulls, the little turtle crawling on the sand, the bright sun, the sounds of the waves crashing, the white stand, the wind and the palm trees.... I had no idea how therapeutic the ocean and the beach are for me!⁣

I've thought a lot about where our first "trip" will be once it's safe to travel again, and I've decided on a beach resort. will you do something adventurous or something lazy and beachy? http://liketk.it/39bMq #liketkit @liketoknow.it
...

making a batch of this VEGAN PUMPKIN SNACKING LOAF today 🍞! I love to have a few mini loafs in the freezer to easily defrost for breakfasts or snacks for the kids, but also for myself - slathered with nut butter and a little sprinkle of hemp seeds 🥜 or some honey, butter and cinnamon for the kids 🍯🧈  ⁣

grab the recipe on the blog! happy monday! 🙌🏼⁣

#Vegan #veganfood #veganfoodshare #whatveganseat #bestofvegan #vegetarian #glutenfree #veg #vegetarianfood #plantbased
...