Recipes Nugget Markets Signature Recipes
Roasted Carrots & Parsnips with Red Kale
- Prep time
- 20–25 minutes PT25M
- Cook time
- 15–20 minutes PT20M
- Yield
- 6–8 servings
- Difficulty
Pair the subtle sweetness of roasted root vegetables with sautéed kale, lemon and herbs for a colorful and flavorful side perfect for a feast.
Ingredients
- 3 bunches baby carrots, cut on the bias
- 3 parsnips, split and cut on the bias
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 4 tablespoons olive oil, divided
- 1 bunch red kale, stemmed and chopped
- ¼ cup chopped Italian parsley
- 2 tablespoons chopped thyme
- 1 lemon, zested and juiced
- Cracked black pepper, to taste
Preparation
Heat oven to 425°F.
Toss the carrots and parsnips with salt, sugar and 2 tablespoons of olive oil. Lay in a single layer on a lined baking sheet and roast in the oven until caramelized, about 15–20 minutes.
Heat a large sauté pan over high heat. Add remaining olive oil followed by the kale. Sauté for 15–20 seconds, then add the roasted carrots and parsnips along with the chopped herbs, lemon juice and zest. Toss to coat evenly and season with black pepper.