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 143293
Reviewed Oct. 1, 2011

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

Northmn 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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