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Oven Roasted Parsnips and Carrots

Try making oven roasted parsnips and carrots for a tasty side dish or a snack! Dip in some garlic sriracha mayo as a delicious after school or after work snack that’s tasty and good for you. Vitamin A, fibre, vitamin C…what’s not to love?

Serves 1/8 of recipe

Oven Roasted Parsnips and Carrots
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Ingredients

    Oven Roasted Parsnip and Carrot Fries:
  • 1 lb (500 g) Ontario carrots, peeled
  • 1 lb (500 g) Ontario parsnips, peeled
  • 2 tbsp (30 mL) olive oil
  • 1 tsp (5 mL) dried oregano
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) freshly ground pepper
  • Garlic Sriracha Mayo:
  • 3/4 cup (175 mL) mayonnaise
  • 1 tbsp (15 mL) lemon juice
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) Sriracha hot sauce
  • 1/4 tsp (1 mL) salt
  • 1 green onion, finely chopped

Instructions

  1. Preheat oven to 400°F (200°C). Cut carrots and parsnips into 1/2-inch thick fries. Toss with oil, oregano, salt and pepper. Arrange on a parchment paper lined baking sheet.
  2. Bake, turning occasionally, for 45 to 50 minutes or until golden brown and tender. Sprinkle with parsley and serve with Garlic Sriracha Mayo.
  3. Garlic Sriracha Mayo: Stir mayonnaise with lemon juice, garlic, Sriracha and salt until smooth. Stir in green onion.

Notes

Use an extra 1 tsp (5 mL) of Sriracha a spicier kick.

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