Gone are the days of boiled veg with your roast dinner. More is expected from our favourite Sunday meal and you won’t be disappointed with these Paprika Roast Carrots and Parsnips.
Roasting vegetables brings out their natural sugars and gives them more flavour. Adding spice complements the sweetness.
These Roast Carrots and Parsnips are seasoned with a sweet paprika.
- Powerful anti-inflammatory antioxidants, which may help reduce the risk of a stroke and heart disease.
- May help to lower cholesterol.
- The orange colour is from beta cerotene, which converts to Vitamin A in our bodies.
- May help improve eyesight in dim light. You never see a rabbit wearing glasses!!
- High in Vitamin C, which helps with wound healing and improving immune function.
- High in fibre, so supports healthy digestion.
- Contains antioxidants which help fight inflammation in the body.
- Vitamin E, beta carotene, lutein, and zeaxanthin are all present and may help with eye health.
- Store in the fridge for a couple of days and warm through in the oven on a gentle heat or add to a soup.
Paprika Roast Carrots and Parsnips
- 1 tbsp Paprika
- 2 tbsp Olive Oil
- 4 Carrots
- 4 Parsnips
- Heat the oven to Gas Mark 6
- Whisk Paprika and Olive Oil together in a large mixing bowl.
- Peel and slice Carrots and Parsnips into chunky, rectangular sticks and throw into the mixing bowl.
- Coat the Carrots and Parsnips with the Paprika and Olive Oil and lay the Carrots and Parsnips on baking parchment on a baking tray.
- Roast for 45 minutes to an hour on Gas Mark 6, flipping them over halfway through cooking.