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
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.
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.
Nutritional Information & Recipe