Serve this colorful plate of roasted root veggies and watch how quickly they disappear! With lemon and fresh dill sprigs, these tasty vegetables trump even the most delicious French fries, and they’re healthier too.
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6 medium carrots
1 lemon, quartered
1 tablespoon olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon fresh dill sprigs
Heat the oven to 425°F. Cut the carrots in half lengthwise to make long sticks. If the carrot is thick, cut it in half again. Transfer to a rimmed sheet pan. Cut the parsnips the same size as the carrots. Add to the pan along with the quartered lemon. Drizzle the vegetables with olive oil and sprinkle with the salt and pepper. Toss with your hands and spread into an even layer.
Roast, stirring halfway through, until the carrots and parsnips are tender and caramelized, 35 to 40 minutes. Serve topped with the dill and a squeeze of the roasted lemon.
Nutritional Information (per serving)
Makes 4 servings. Serving = ¾ cup
4 g total fat
0.5 g saturated fat
0 g trans fat
2 g protein
20 g total carbohydrate
5 g fiber
7 g sugar
0 mg cholesterol
190 mg sodium
Created by Sara Quessenberry for Cleveland Clinic Wellness