Sweet & Spicy Roasted Carrots and Parsnips

Sweet & Spicy Roasted Carrots and Parsnips

Fall is officially here and that gives me mixed emotions. On the one hand I love summer, I like the warmer weather, the vacations, the fun, the relaxed schedule. On the other hand, I am ready for a change. My summer this year, while fun, was filled with a lot of busyness and a lot of health issues, so a big part of me is ready for a change and the chance to stay close to home for a while.

Food wise, the start of fall can seem kind of sad. Our gardens filled with fresh, green, summer veggies are dying and it may leave you wondering what’s so great about fall and winter vegetables. Well, I love fall vegetables! Squash, tubers, and starchier vegetables are my favorites because they are so filling and so yummy!

This recipe highlights this fall deliciousness by adding a spicy, sweet kick to two of fall’s best players carrots and parsnips.

I hope that this recipe helps you to say goodbye to summer and say hello to the cool crisp days of fall!

Sweet & Spicy Roasted Carrots and Parsnips

Sweet & Spicy Roasted Carrots and Parsnips


1 lb Carrots, peeled and thinly sliced

½ lb Parsnips, peeled and thinly sliced

2 TBS Olive Oil

¼ tsp Sea Salt

2 TBS Blackstrap Molasses

1 tsp Ground Ginger


Preheat oven to 400 degrees. In a large mixing bowl combine your carrots and parsnips. In a small bowl, mix together you olive oil, salt, molasses, and ginger. Pour your liquid mixture over your vegetables and toss to coat. Spread them evenly across a lined baking sheet. Bake for 20 minutes then use a spatula to toss the veggies, then bake for another 20 minutes or until they’re tender. Enjoy.

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