We can eat roasted vegetables with just a little salt, but if you want to make them all fancy and all…


1 pound carrots, peeled

1 pound parsnips, peeled

2 tablespoons extra virgin olive oil

2 tablespoons melted butter

1 tablespoon Heirloom Herb & Lemon Veggie Seasoning from the Beekman 1802 Farm Pantry at Target (or substitute 2 tablespoons lemon juice, zest of one lemon and your favorite vegetable seasonings.)

Additional Information




  1. Heat the oven to 400º F. Line a baking sheet with foil or a silicone baking mat.


  1. Cut the carrots and parsnips diagonally in 1 1/2-inch thick slices (cut thicker parts of each vegetable in half lengthwise).


  1. Place the cut vegetables on the baking sheet; add the oil, butter and seasoning mix and toss well.


  1. Roast for 20 to 40 minutes, stirring occasionally, until the carrots and parsnips are just tender and beginning to brown a little around the edges. Serve hot.

There are 48 Farm-to-Shelf products as part of the Beekman 1802 Farm Pantry at Target!  Let us bring a small farm to YOUR table.

by Josh and Brent

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