Would you believe me if I told you one of my favorite roasted vegetable recipes came from Consumer Reports? Years ago, while traveling to a gluten-free and dairy-free meet-up, I picked up a copy of ShopSmart at the airport. It was a magazine by Consumer Reports that’s unfortunately no longer print. It included product reviews, money saving guides, everyday living tips, and even some recipes! Oh how I miss that magazine. But it lives on with this deliciously easy and affordable recipe for roasted parsnips and carrots.
Roasted Parsnips & Carrots with Dairy-Free Shallot Herb Butter
I did make a few changes to their original roasted parsnips recipe. I added instructions and ingredients for using dried herbs, and of course I made the recipe dairy-free! But trust me, this dairy-free version is as good as the “real thing.”
And you can use whatever ratio of carrots and parsnips that you like. You can even swap in another root vegetable, if needed. But I do recommend these two roots for their amazing complimentary flavors. They’re delicious as a dinner side any night, atop a lunch salad, or served as holiday side for Easter or Thanksgiving.
Special Diet Notes: Roasted Parsnips and Carrots
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, top food allergy-friendly, and vegetarian. Just be sure to choose a buttery spread that suits your dietary needs.
For paleo roasted parsnips, you can swap coconut oil and a pinch of salt for the buttery spread.
- 1 to 1¼ pounds parsnips, peeled and cut into ¾-inch chunks
- 1 to 1¼ pounds carrots, peeled and cut into ¾-inch chunks
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1½ tablespoons dairy-free buttery spread
- 1 small to medium shallot, minced
- ½ tablespoon dried chives or 1 tablespoon fresh chives
- ½ teaspoon dried thyme or 1½ teaspoons fresh thyme
- Preheat your oven to 450ºF and grease or line one or two baking sheets with a silicone baking mat or parchment paper.
- Put the parsnips, carrots, oil, salt, and pepper in a large bowl and stir to evenly coat.
- Spread the veggies out onto your prepared baking sheet(s) in a single layer. Ideally, the veggies will be spaced out so that they aren’t touching one another.
- Roast for 35 to 40 minutes, stirring every 15 minutes to help them cook evenly.
- If using dried herbs, heat the buttery spread in a small pan over medium-low heat. Add the shallot, chives, and thyme, and sauté for just a minute. The shallot will soften a bit and the herbs will become fragrant. If using fresh herbs, you can jump straight to the next step.
- When you remove the vegetables from the oven, while they are still hot, toss them with the buttery spread, shallots, and herbs to coat.
- Store leftovers in airtight container in the refrigerator for up to 2 days.
Want More of My Recipes? Enjoy Eat Dairy Free:
More Roasted Vegetable Recipes
Fire-Roasted Tomatoes and Brussels Sprouts (vegan, gluten-free & allergy-friendly)
Wheat Berry Salad with Roasted Mushrooms (vegan, optionally gluten-free & allergy-friendly)
Roasted Root Vegetables with Balsamic Glaze (vegan, gluten-free & allergy-friendly)
4 Comments
Pingback: Maple-Glazed Carrots Recipe with Warm Spices (Easy & Dairy-Free!)
Is it two pounds each or altogether?
Total. I use about 1 pound each.
I just fixed up the recipe to make it more clear 🙂