The Clean Eating Mama

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Roasted Root Vegetables

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The Clean Eating Mama

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Since parsnips and carrots are related it only makes sense to combine them into a simple yet delightful side dish.

Ingredients

  • 2 large carrots
  • 2 medium parsnips
  • 1/4 of a red or yellow onion
  • 1-3 cloves garlic, depending on how much you like
  • 2 tablespoons EVOO
  • S & P to taste

Pre heat oven to 400.

Wash and peel carrots and parsnips and cut into bite size pieces. Mince the garlic and rough chop onion into large pieces.

Add all of the vegetables in a mixing bowl, then add oil and salt and pepper. Toss to evenly coat. Spread on a baking sheet and place in oven for 20-25 minutes, tossing them once at about 10-12 minutes.

Serves 2

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tashasig

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Hello, and welcome! I’m so glad you’re here.

I started The Clean Eating Mama back in 2008 as a place to share my love of wholesome food and healthy living. Over the years, this little corner of the internet has grown and changed right along with me.

Here you’ll find simple, nourishing recipes, thoughts on clean eating and wellness, and little pieces of my everyday life. In many ways, this blog has become a personal diary of sorts. This is a place where I can share what I’m cooking, what I’m learning, what I’m loving, and where life happens to be taking me.

Healthy living doesn’t have to be perfect or complicated. For me, it’s about making choices that help us feel our best, enjoying good food, and continuing to learn and grow along the way.

So grab a cup of coffee or tea, stay awhile, and welcome to The Clean Eating Mama. Read full bio.

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