Roast carrots and parsnips with walnut sauce

Roast Carrots and Parsnips with Walnut Sauce

This delightful dish combines the natural sweetness of roasted carrots and parsnips with a rich, nutty walnut sauce. Perfect as a side dish or a vegetarian main, this recipe brings out the earthy flavors of root vegetables, enhanced by the creamy texture of the sauce. It’s a comforting and elegant addition to any meal.

Serving Size and Yield

Serves 4 as a side dish.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Ingredients

• 4 large carrots, peeled and cut into sticks
• 4 large parsnips, peeled and cut into sticks
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup walnuts
• 1/4 cup water
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1 tablespoon honey
• 1/4 teaspoon ground cumin
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the carrot and parsnip sticks with olive oil, salt, and pepper in a large bowl.
3. Spread the vegetables evenly on a baking sheet.
4. Roast in the oven for 30-35 minutes, or until tender and golden brown, turning halfway through.
5. Prepare the walnut sauce by blending walnuts, water, lemon juice, garlic, honey, and cumin in a food processor until smooth.
6. Adjust the seasoning of the sauce with salt and pepper to taste.
7. Serve the roasted vegetables drizzled with walnut sauce and garnished with fresh parsley.

Additional Notes

For a vegan version, substitute honey with maple syrup. You can also add a pinch of chili flakes to the walnut sauce for a spicy kick.

Nutritional Information

Per serving: Approximately 320 calories, 25g fat, 24g carbohydrates, 5g protein, 6g fiber.

Recommended Products