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Roasted Carrots and Parsnips with Almond-Herb Sauce

Servings: 6

Parsnips are woefully underused, but once people try them, they are surprised by how sweet, aromatic, and nutty-flavored they are. Combining them with carrots makes this a colorful fall side dish, especially since parsnips are at their peak in the fall and early winter. The almond-herb sauce is versatile, whether drizzled over these roasted parsnips and carrots or spooned over a crisp roasted chicken. Switch up the herb mixture—use cilantro in place of the mint. Or, use one tablespoon each chopped thyme and sage leaves instead of the mint for a classic savory taste.


For the parsnips and carrots

  • 6 medium parsnips (about 1-1/2 lb.)
  • 6 medium carrots (about 1-1/2 lb.)
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

For the almond-herb sauce

  • 1/3 cup blanched almonds, finely chopped
  • 2/3 cup extra-virgin olive oil
  • 3 Tbs. fresh lemon juice
  • 1 large clove garlic, minced
  • Kosher salt and freshly ground black pepper
  • 1/2 tsp. ground cumin
  • 1/4 tsp. crushed red pepper
  • 1/4 cup finely chopped fresh mint leaves
  • 1/4 cup finely chopped fresh flat-leaf parsley leaves

Nutritional Information

  • Calories (kcal) : 475
  • Fat Calories (kcal): 333
  • Fat (g): 38
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 27
  • Cholesterol (mg): 0
  • Sodium (mg): 282
  • Carbohydrates (g): 34
  • Fiber (g): 10
  • Sugar (g): 11
  • Protein (g): 4


Make the parsnips and carrots

  • Position a rack in the center of the oven, and preheat the oven to 400°F. Trim and peel the parsnips and carrots, then cut into 3×1/2×1/2-inch pieces. In two 15×10-inch baking pans, toss the parsnips and carrots with the olive oil, and 1/2 tsp. each salt and pepper, and spread evenly in the pan. Roast, stirring twice, until the vegetables are tender and charred in spots, about 1 hour. While the vegetables are roasting, make the sauce.

Make the almond-herb sauce

  • In a small skillet, toast the almonds over medium-low heat, shaking often, just until golden and fragrant, 3 to 5 minutes. Transfer to a plate, and set aside to cool.
  • In a small bowl, whisk together the oil, lemon juice, garlic, 1/2 tsp. each salt and pepper, the cumin, and crushed red pepper. Stir in the almonds, mint, and parsley. (The sauce can be made up to 1 day ahead. Store in the refrigerator in an airtight container, and bring to room temperature before serving.)
  • To serve, transfer the vegetables to a large serving bowl. Drizzle some of the sauce over the vegetables, and serve the remaining sauce alongside.


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