Roasted Rosemary Parsnips and Carrots

This recipe is gluten free, dairy free, vegan, paleo, and Whole 30.

This is a go-to side dish for me in the fall and winter months. I'll pair it with some sort of protein, whether it's meat, fish, beans, or hemp hearts. 

First, I can't say enough about eating root vegetables in the winter, colder months. Your body craves them, and it's what nature gives us during this time - root veggies are one of the only edible plants that grow in the winter. When we eat seasonally, we are truly living in harmony with the earth and with the flow of nature. From an Ayurvedic perspective, root vegetables (which, obviously, were grown in the earth) ground our cold, windy, airy, spacey energy that abounds in the wintertime.

This is super easy peasy, so here we go. You just need to grab a couple bags of veggies, some avocado oil, rosemary, and maybe more of your favorite spices. I used Primal Palate's Breakfast Blend and it is one of my favorite spice blends of all time - With himalayan pink salt, garlic, onion, oregano, saigon cinnamon, turmeric, and sage, it goes perfect with fall cooking and root veggies.

Delicious roasted root vegetable blend #nomnomnom

Roasted Rosemary Parsnips and Carrots


  • 1 bag of organic baby carrots
  • 1-2lbs of parsnips (peeled, chopped, in 1/2 inch thick slices. Cut the large slices [at the wider end of the parsnip] in half, to make a half moon shape)
  • 2+ tbsp avocado oil
  • 1/2 to 1 tbsp dried rosemary
  • Salt/pepper and/or your favorite spice blend (I used Primal Palate's Breakfast Blend)

How to:

  1. Preheat oven to 400 degrees F.
  2. Dump baby carrots and parsnip slices in a large bowl
  3. Pour avocado oil over the carrots and parsnips and toss/stir to evenly coat veggies (use more oil if they seem dry)
  4. Add 1/2 - 1 tbsp rosemary, and toss to evenly coat veggies
  5. Add salt and pepper to taste
  6. Optional: Add more of your favorite spices to taste. I give 5-7 generous shakes of my Primal Palate Breakfast Blend.
  7. Spread the veggies out on a baking sheet
  8. Roast at 400 degrees for 25-30 minutes (you'll know they're done when a fork easily pierces them)
  9. If you want more flavor when they are done, just add some more spices! No biggie! It's all learning and experimenting with what works for your tastes.

That's all she wrote folks! I hope you enjoy this easy delicious veggie dish. Take a pic and post on instagram with #wanderfreerecipes so I can see the amazingness that you've created!

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