Harvest of the Month-Carrots

Published: Apr. 28, 2020 at 10:32 AM CDT
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April is the time for getting those gardens going and in today's Harvest of the Month, Registered Dietitian Ruth Chipps with Jackson In Action healthy living coalition, shares a simple recipe for a favorite garden vegetable, carrots

Roasted Carrots & Root Vegetables


1 1/2 pounds carrots (scrubbed and sliced)

1 1/2 pounds parsnips (peeled and sliced)

1 1/2 pounds potatoes (scrubbed and chopped)

2 Tbsp. olive oil

1/2 tsp. salt

1/4 tsp. pepper


Preheat oven to 375 degrees. In a medium bowl mix all ingredients. Place mixture onto a sheet pan and roast for 20 - 25 minutes or until vegetables are tender and lightly browned. Add onion, garlic or other veggies for a twist! Note: Can use carrots for the entire recipe if desired.

Serves 10 (1/2 cup per serving)