Eat veggies

Roasted Parsnip & Carrot Sticks

These are a great snack idea. Not a fan of spice? They are just as delicious without the spicy sriracha mayo. Use carrots and parsnips about 1 inch thick in diameter to create the sticks.

Prep Time

Servings

4-6

1 lb carrots, peeled (500 g)

1 lb parsnips, peeled (500 g)

3 Tbsp canola oil, divided (45 mL)

2 cloves garlic, minced (2)

1 tsp dried thyme leaves (5 mL)

1/4 tsp pepper (1 mL)

1/4 tsp salt (1 mL)

1/3 cup fresh grated Parmesan cheese (75 mL)

Spicy Sriracha Mayo

3 Tbsp mayonnaise (45 mL)

c1 Tbsp lemon juice (15 mL)

1 Tbsp chopped fresh parsley (15 mL)

1 Tbsp Sriracha sauce (15 mL)

Preheat oven to 425℉ (220ºC).
Line a 13 x 18 inch (33 x 46 cm) baking sheet with parchment paper.
Cut carrots and parsnips into thirds and cut each in half lengthwise into quarters; place in a large bowl. Toss with 2 Tbsp (30 mL) of the oil, garlic, thyme, pepper and salt.
On prepared baking sheet, spread carrots and parsnips. Roast for 15 minutes.
Meanwhile, in a small bowl, toss remaining 1 Tbsp (15 mL) of canola oil with Parmesan cheese.
Remove baking sheet from oven, sprinkle with Parmesan mixture and toss to coat. Return sheet to oven and roast for 10 minutes or until golden brown.
Spicy Sriracha Mayo: In a small bowl, whisk together mayonnaise, lemon juice, parsley and sriracha. Serve as a dip.

Ingredients

1 lb carrots, peeled (500 g)

1 lb parsnips, peeled (500 g)

3 Tbsp canola oil, divided (45 mL)

2 cloves garlic, minced (2)

1 tsp dried thyme leaves (5 mL)

1/4 tsp pepper (1 mL)

1/4 tsp salt (1 mL)

1/3 cup fresh grated Parmesan cheese (75 mL)

Spicy Sriracha Mayo

3 Tbsp mayonnaise (45 mL)

c1 Tbsp lemon juice (15 mL)

1 Tbsp chopped fresh parsley (15 mL)

1 Tbsp Sriracha sauce (15 mL)

Did you know?

Canola oil is Canada’s No. 1 cooking oil and the second most popular choice in the United States.

Did you know?

Canola provides habitat to over 2,000 beneficial insects and is an ideal home and food source for honeybees.

Directions

Preheat oven to 425℉ (220ºC).
Line a 13 x 18 inch (33 x 46 cm) baking sheet with parchment paper.
Cut carrots and parsnips into thirds and cut each in half lengthwise into quarters; place in a large bowl. Toss with 2 Tbsp (30 mL) of the oil, garlic, thyme, pepper and salt.
On prepared baking sheet, spread carrots and parsnips. Roast for 15 minutes.
Meanwhile, in a small bowl, toss remaining 1 Tbsp (15 mL) of canola oil with Parmesan cheese.
Remove baking sheet from oven, sprinkle with Parmesan mixture and toss to coat. Return sheet to oven and roast for 10 minutes or until golden brown.
Spicy Sriracha Mayo: In a small bowl, whisk together mayonnaise, lemon juice, parsley and sriracha. Serve as a dip.

Nutritional Analysis

Calories

223

Total Fat

14.2 g

Saturated Fat

2.2 g

Cholesterol

8 mg

Sodium

248 mg

Carbohydrates

20.2 g

Fiber

4.5 g

Protein

3.2 g

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