These spiced masala roasted carrots and parsnips are a perfect way to get more root vegetables on your plate. Easy to make and a delicious snack or side dish to go with curries, soups and meat dishes.
They are made even easier when you have our All Purpose Spicy Masala Seasoning prepped ahead. It is worth making the blend to have in your pantry to spice up just about any roasted vegetable, as well as a variety of meat and rice dishes. If you don’t have the spice blend ready, you can use individual spice amounts provided in the recipe card below.
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Ingredients Used In Masala Roasted Parsnips And Carrots
This recipe is super easy to make as a side dish, appetizer or late night snack. All you need is a couple of parsnips, some carrots, a bunch of radishes, cooking oil and our masala seasoning.
The vegetables are cut into 1/4 inch medallions and tossed in the oil and spice mix. Once fully coated the vegetables are spread out onto a baking sheet with parchment paper and roasted in the oven.
This dish can be prepared ahead by cutting up all the vegetables and storing them in an airtight container in the fridge. The masala seasoning and oil mix can either be stored separately or be added to the vegetables to let them marinate with spices.
What to Serve With Masala Roasted Parsnips And Carrots
Serve the masala roasted parsnips and carrots as a side dish to one of our savory recipes or as a dish on its own.
You can serve them as a side dish or garnish flavorful soups and stews with them. Oven roasting imparts a slight sweetness that enhances the spicy seasoning and makes it hard to stop eating. But then again, it’s vegetables so you can go for it!
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Masala Roasted Carrots and Parsnips
- 2 Parsnips, cut into rounds
- 2 Carrots, cut into rounds
- 8 Radishes, cut into rounds
- 2 tablespoons Avocado Oil
- 1 tablespoon Masala Seasoning
Masala Seasoning (Makes Enough for this recipe – about 1 tablespoon)
- 1 teaspoon Garam Masala
- ½ teaspoon Cumin, ground
- ½ teaspoon Coriander, ground
- ½ teaspoon Turmeric
- ½ teaspoon Salt, Himalayan
- ¼ teaspoon Chili Pepper
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Chop all vegetables into rounds and place into a large bowl.
- Mix oil and spice blend together.
- Pour oil and spice blend onto vegetables.
- Mix thoroughly to combine.
- Spread onto parchment paper lined baking sheet in a single layer.
- Bake for 30 minutes in 425°F (220°C).
The above nutritional values are estimates and should only be used as a guide. If you are following a specific diet or have dietary restrictions, please use your preferred nutritional calculator. If you have a food allergy please ensure that none of the listed ingredients are part of your restrictions. As well, always use a food thermometer to ensure safe cooking temperature of the food items.