Roasted Carrots and Parsnips With Cheese Dip


Ultra Basic





A recipe allowed in a / / diet.

If you want to prepare a healthy side-dish for your dinner, here’s the recipe to try. Take some root vegetables like carrots and parsnips, coat them with olive oil, garlic and your favorite herbs, and roast them to perfection. It might seem bland, but don't be fooled by appearances - carrots and parsnips have a sweet and earthy flavor, they are soft on the inside and a bit crunchy on the outside. Serve the veggies with a cream cheese and garlic dip to balance their natural sweetness.

Nutritional Chart

Calories: 305 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 40 g
  • 6 g
  • 15 g

Ingredients Needed for Roasted Carrots and Parsnips With Cheese Dip

2 carrots, julienned
1 parsnip, julienned
1 tablespoon olive oil
1 teaspoon dried herbs
1 teaspoon salt
1 teaspoon pepper
2 garlic cloves, thinly sliced

For the cheese mixture:

2 garlic cloves, chopped
1 teaspoon salt
3 ounces of creamed cottage cheese
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon pepper
canned beetroot (optional)
lime zest

How to Make Roasted Carrots and Parsnips With Cheese Dip

  1. Preheat the oven to 390°F/200°C.
  2. Line a baking tray with parchment paper and spread the veggies into one layer.
  3. Drizzle with a touch of olive oil and season with herbs, salt, pepper, and garlic. Roast the veggies for 20 minutes, until golden and slight caramelized.
  4. In the meantime, you can take care of the cream cheese mixture. Place the cheese in a large bowl, and add salt, pepper, garlic, parsley, and honey. Mix everything until smooth.
  5. Take the veggies out of the oven and serve them with the cream cheese dip.

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