Parsnips cut into batons. Toss with olive oil, melted butter, garlic powder, onion powder, and chili flakes. Roast at 425°F for 25–30 minutes until golden and crisp. Sweet, nutty, and buttery with a hint of heat the perfect cozy side dish. Ingredients ➤ 1½ pounds parsnips, peeled and cut into batons ➤ 2 tbsp olive oil ➤ 1 tbsp melted butter ➤ ½ tsp garlic powder ➤ ½ tsp onion powder ➤ ½ tsp pepper ➤ Salt to taste ➤ 1 tsp red chili flakes Garnish ➤ Fresh parsley, chopped Instructions Preheat oven

Miso carrots and parsnips @veganezer Ingredients: - Vegetables: - 3 medium carrots, peeled and cut into sticks or chunks - 3 medium parsnips, peeled and cut into sticks or chunks - Miso Glaze: - 2 tbsp white miso paste - 1 tbsp honey or maple syrup - 1 tbsp soy sauce - 1 tbsp rice vinegar - 2 tbsp sesame oil - ½ tsp grated fresh ginger - 1 small garlic clove, minced - Toppings (optional): - 1 tsp sesame seeds (toasted, if preferred) - 1 tbsp chopped fresh parsley or coriander Method: 1. Preheat

Honey & Thyme Roasted Carrots and Parsnips 😍🎄 Full recipe below 👇 Here’s what you need: 300 g carrots 300 g parsnips 15 g thyme, chopped 2 tbsp vegetable oil 25 g butter 3 tbsp honey Salt and black pepper Here’s how to make them: 1. Preheat the oven to 180C. 2. Add the butter and oil to a large roasting dish and place it in the oven for 5 minutes to heat up. 3. Trim the carrots and parsnips, then cut them into thin batons. I cut them in half, then each half into four lengthways. No need to pe