Roasted Carrots, Parnsips & Leeks

Roasted Carrots, Parsnips & Leeks
Recipe Type: Side Dish
Prep time:
Cook time:
Total time:
Serves: 16
This recipe will result in one very large tray of roasted vegetables, perfect for a holiday or to be stored in your freezer for future meals. Although intended as a side dish, I think it makes a delicious, satisfying lunch.
  • 3 bags of carrots
  • 2 bags parsnips
  • 4 leeks
  • Extra virgin olive oil
  • 2 Tbsp dried tarragon
  • Sea salt
  • Freshly ground black pepper
  1. Preheat oven to 375 degrees.
  2. Wash and peel carrots and parsnips.
  3. Cut carrots and parsnips into 1 inch chunks.
  4. Over high heat, cover the bottom of two heavy bottomed pots with olive oil.
  5. Working in batches, begin to saute the carrots and parsnips, stirring occasionally until they begin to brown.
  6. As the carrots/parsnips are browning, cut off the roots and dark greens of the leeks. Wash the leeks thoroughly. Cut in half lengthwise and then horizontally.
  7. Continue working in batches with the carrots and parsnips. When they are browned, sprinkle them with tarragon, salt and pepper. Place on a baking sheet.
  8. When all of your carrots and parsnips have been placed on baking sheets, place them in the oven and set a timer for 15 minutes.
  9. Add more olive oil to your pan and saute the leeks until they are wilted.
  10. When your timer goes off, add the leeks to the carrot/parsnip trays and place back in oven for another 15 minutes.
  11. Check with a fork to make sure that the carrots have cooked through.
Skip the leeks for a dish that will be appropriate for a low-FODMAP diet. This recipe was adapted by a recipe by Sylvia Carter, published in Newsday.



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