{"id":52065,"date":"2018-12-23T18:45:52","date_gmt":"2018-12-23T17:45:52","guid":{"rendered":"https:\/\/ellerepublic.de\/geroestete-pastinaken-und-karotten\/"},"modified":"2025-07-16T21:57:02","modified_gmt":"2025-07-16T19:57:02","slug":"oven-roasted-parsnips-carrots-with-hazelnut-gremolata","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/oven-roasted-parsnips-carrots-with-hazelnut-gremolata\/","title":{"rendered":"Oven-Roasted Parsnips and Carrots with Hazelnut Gremolata"},"content":{"rendered":"\n

These oven-roasted parsnips and carrots are cooked to perfection then served with a splash of lemon and a nutty hazelnut gremolata, making them the perfect side dish! This plant-based recipe makes such a satisfying side dish no matter what it is accompanying. It’s fantastically easy to makes, takes 30 minutes to prepare and tastes great served warm or a room temperature!<\/p>\n\n\n

\n
\"Oven-Roasted<\/a><\/figure>\n<\/div>\n\n\n

Oven-roasted parnips are perfect for just about any meal, holiday or otherwise.<\/h2>\n\n\n\n

And I love that the possibilities are endless when it comes to creating delicious combinations with them. Lightly coating them in oil and seasoning them in a little salt helps the vegetables caramelize by browning a little on the outside and becoming tender on the inside, all the while resulting in a sort of \u201cumami\u201d effect, that makes them irresistibly delicious. Have you tried roasted parsnips before? The more I try roasting them, the more they become one of my favorite vegetables to eat in the winter. They are similar to carrots but have a nuttier earthy taste, as well as natural sweetness like carrots. So delicious!<\/p>\n\n\n

\n
\"Ger\u00f6stete<\/a><\/figure>\n<\/div>\n\n\n

What is gremolata?<\/h3>\n\n\n\n

Gremolata is an Italian condiment made from parsley, garlic, and lemon zest. And in this case roasted hazelnuts and a little olive oil. I guess you could say it could be defined as both a condiment and garnish, as it adds extra flavor and a pop of color to otherwise dull-looking dishes. It’s often served with meat (think Italian Osso Buco with Gremolata) but it’s actually fantastic for just about anything that could benefit from a burst of bright, fresh flavors. Which is why I absolutely love to add it to roasted vegetables, like this oven-roasted parsnips and carrots recipe. The nuttiness of parsnips pair very well with it!

I hope you will LOVE this recipe for oven-roasted parsnips and carrots as much as I do. It’s<\/p>\n\n\n\n

Super easy to prepare
Quick
Versatile
Flavorful
Delicious
& a great way to sneak more vegetables onto your plate<\/p>\n\n\n\n

While delicious on its own, this dish would pair perfectly with your favorite choice of protein, or something like Mediterranean Chicken Marbella<\/a> or Parsnip & Potato Dumplings with Mushroom Gravy.<\/a><\/p>\n\n\n

<\/div>
\n \n
\n
\"Oven-Roasted<\/a><\/div>\n <\/div>\n
\n \n Elle<\/span>\n <\/div>\n

Oven-Roasted Parsnips and Carrots with Hazelnut Gremolata<\/h2>
<\/div>\n