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    You are at:Home»Dairy-Free Recipes»Roasted Parsnips & Carrots with Dairy-Free Shallot Herb Butter

    Roasted Parsnips & Carrots with Dairy-Free Shallot Herb Butter

    4
    By Alisa Fleming on March 30, 2022 Dairy-Free Recipes, Sides

    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 - Gluten-Free, Vegan, Allergy-Friendly Recipe

    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.

    Roasted Parsnips and Carrots with Dairy-Free Shallot Herb Butter Recipe - also vegan, gluten-free and allergy-friendly

    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.

    Roasted Parsnips and Carrots with Dairy-Free Shallot Herb Butter
     
    Print
    Prep time
    10 mins
    Cook time
    40 mins
    Total time
    50 mins
     
    These vegetables make a great side dish to any meal, but I also adore them atop a big green salad for a hearty wintertime twist.
    Author: Alisa Fleming
    Recipe type: Side
    Cuisine: American
    Serves: 6 servings
    Ingredients
    • 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
    Instructions
    1. Preheat your oven to 450ºF and grease or line one or two baking sheets with a silicone baking mat or parchment paper.
    2. Put the parsnips, carrots, oil, salt, and pepper in a large bowl and stir to evenly coat.
    3. 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.
    4. Roast for 35 to 40 minutes, stirring every 15 minutes to help them cook evenly.
    5. 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.
    6. When you remove the vegetables from the oven, while they are still hot, toss them with the buttery spread, shallots, and herbs to coat.
    7. Store leftovers in airtight container in the refrigerator for up to 2 days.
    Nutrition Information
    Serving size: ⅙ recipe Calories: 144 Fat: 4.8g Saturated fat: 1g Carbohydrates: 25g Sugar: 8.3g Sodium: 277mg Fiber: 6.6g Protein: 1.9g
    3.5.3229

    Want More of My Recipes? Enjoy Eat Dairy Free:

    Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets

    More Roasted Vegetable Recipes

    Fire-Roasted Tomatoes and Brussels Sprouts (vegan, gluten-free & allergy-friendly)

    Oven Roasted Brussels Sprouts with Tomatoes

    Wheat Berry Salad with Roasted Mushrooms (vegan, optionally gluten-free & allergy-friendly)

    Roasted Mushroom and Wheat Berry Salad with Orange Curry Vinaigrette

    Roasted Root Vegetables with Balsamic Glaze (vegan, gluten-free & allergy-friendly)

    Roasted Root Vegetables with Balsamic Glaze (Vegan, dairy-free, gluten-free, allergy-friendly, paleo recipe!)

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    4 Comments

    1. Pingback: Maple-Glazed Carrots Recipe with Warm Spices (Easy & Dairy-Free!)

    2. Mo on November 18, 2017 7:25 am

      Is it two pounds each or altogether?

      Reply
      • Alisa Fleming on November 18, 2017 8:09 am

        Total. I use about 1 pound each.

        Reply
      • Alisa Fleming on November 18, 2017 9:48 am

        I just fixed up the recipe to make it more clear 🙂

        Reply

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