Parsnips and Carrots, Roasted

Portion Size: ½ cup parsnips and carrots

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 pounds parsnips, peeledWashed, peeled and sliced diagonally in 1-inch-thick slices.
1 pound carrotsWashed, peeled and sliced diagonally in 1-inch thick slices.
1 tablespoon olive oil
1 teaspoon salt
½ teaspoons black pepper
2 teaspoons dried dill or parsley


Steps:Directions: Critical Control Point /Quality Assurance
1Preheat the oven to 425°F.
2Slice parsnips and carrots each 
3Place the cut vegetables on a sheet pan.
4Add the olive oil, salt, dill or parsley and pepper and toss well.
5Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender.Cook until internal temperature reaches 135°F.

Time Temperature Sensitive foodFood safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new.  Cool leftover product quickly (within 4 hours) to below 41° F. Follow proper cooling procedures. Store leftovers in a tightly sealed, labeled and dated container. Use leftover within 72 hours if stored in refrigerator or 30 days if stored in the freezer. Reheat leftover product quickly (within 2 hours) to 165 degrees F for 15 seconds. Reheat left over product only once; discard if not used.  Cold holding at 41°F or colder or using time alone (less than four hours). 

Jacqueline Larson M.S., R.D.N. and Associates