My sanctuary! My life saver of a kitchen appliance. Nope! I will steer clear of ovens and stoves by using a crock pot. Which I why I am posting a dish that does not need to use ANY of that cooking area. And I’m not about to walk in there and add another pot to the stove/oven, even if it is for my special paleo parsnip mash. Yes, well that scene is usually what happens to us EVERY YEAR! And my mom is almost 70 years old so…I’m kinda used to the craziness that is Thanksgiving cooking. You get what I’m saying, right? It’s like a Thanksgiving meal prep war zone. The oven is on and fully packed, the stove is on and every burner is being used, and the kitchen island table is covered in ingredients, dough, pumpkin, sugar, flour, etc. Or maybe, in this case, the frantic person is YOU! It’s Thanksgiving Day and you walk into the kitchen to find your mother frantically preparing each dish. A healthy paleo gluten free side dish for your holiday table! Made simple and easy in the crock pot with real ingredients you have in your pantry! No stress and no mess. Change things up by adding warm spices like sumac, curry, turmeric, ginger or coriander.Crockpot Rosemary Carrot Parsnip Mash.Add a tablespoon or two of honey for honey roasted carrots and parsnips.Not a fan of rosemary? Toss with your favorite herbs such as thyme, herbs de provence or dill.Pro tip: Be sure to spread the carrots and parsnips in an even layer or they’ll steam rather than roast.They’re a fabulous holiday side dish as they pair perfectly with glazed ham and turkey breast.Toss them in kale salad or quinoa salad for a hearty lunch or vegetarian meal.They make a great Sunday dinner accompanied with turkey meatloaf, oven baked pork chops or spatchcock chicken.They’re great served alongside air fryer pork chops or air fryer chicken breast on busy weeknights.These roasted carrot and parsnip recipe is extremely versatile, and work well with almost anything you’re serving. A good rule of thumb is no more 4 cups of vegetables spread out into an even layer in a large rimmed baking sheet. If the pan is overcrowded, vegetables will steam rather than roast. When roasting vegetables, be sure not to overcrowd the pan. How do you keep roasted vegetables from getting soggy? See the recipe card below for full instructions. Pro tip: Be sure to spread the carrots and parsnips in an even layer or they’ll steam rather than roast. This roasted carrot and parsnip recipe is super simple, and takes just 10 minutes to prep the veggies. It’s gluten free, dairy-free and vegan, and is perfect for picky eaters.It’s a quick and easy side dish that pairs well with anything you may be serving.Roasted carrots and parsnips are tender, caramelized and easily customized with your favorite herbs or seasonings.They’re super simple to make, they’re absolutely addicting and they’re a hit with everyone in the family! Why you’ll love this recipe: Roasted green beans and roasted root vegetables are great side dishes with almost anything I’m serving, but I turn to these Roasted Carrots and Parsnips the most often. It’s hard not to devour them straight off of the sheet pan when they come out of the oven! The caramelization adds so much flavor and makes them even more appealing. Roasted vegetables are one of the best ways to get my family excited about eating their veggies.
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