Parsnip Carrot Bake Recipe

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No one will suspect that this buttery recipe from our home economists is actually good for them. With a hint of dill, the carb-smart side is a colorful way to get your family to eat their veggies.
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 4 servings


  • 1-1/2 cups julienned carrots
  • 1-1/2 cups juliennned peeled parsnips
  • 1 tablespoon water
  • 1/2 teaspoon salt
  • 1/4 teaspoon dill seed
  • 1/4 teaspoon dried parsley flakes
  • 2 tablespoons butter

Nutritional Facts

3/4 cup: 108 calories, 6g fat (4g saturated fat), 15mg cholesterol, 374mg sodium, 14g carbohydrate (5g sugars, 4g fiber), 1g protein. Diabetic Exchanges: 3 vegetable, 1 fat.


  1. Place the carrots and parsnips in a 1-qt. baking dish coated with cooking spray. Sprinkle with water, salt, dill seed and parsley. Dot with butter. Cover and bake at 375° for 30-35 minutes or until vegetables are tender. Yield: 4 servings.
Originally published as Parsnip Carrot Bake in Light & Tasty February/March 2006, p29

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jmkasprak User ID: 2880256 143293
Reviewed Oct. 1, 2011

"We like to make these in the winter when we're looking for something different."

Northmn User ID: 1989082 59705
Reviewed Sep. 14, 2008

"Tis is so YUMMY! Our family loves carrots and parsnips...this is a true winner. It will be part of our Thankgiving menu!! And I am sure we will be eatting it a few times before T Day....Thanks for sharing!"

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