Roasted Carrot and Parsnip Peels

For a fancy touch without the effort! This Recipe is great for those who like to entertain but also enjoy being able to sip on a cocktail while cooking!  This simple recipe takes 15 minutes max and only requires one pan. These quick cooking veggies add color and a crunchy texture to a meal. They are the perfect garnish over a roast, tossed salad, or even soup.


2 medium/large parsnips
2 medium/large carrots
1T olive oil
2t thyme
1t parsley
1t black pepper
pinch of salt


Pre heat oven to 400 degrees. Line a large baking sheet with tin foil.

Using a vegetable peeler, Gently peel and discard the first layer off of the washed carrots and parsnips. Stand over the lined baking sheet and begin to peel the parsnips and carrots. The peeling should collect on the lined baking sheet. Spread out evenly as needed.

Drizzle olive oil over the peels and sprinkle with thyme, parsley, black pepper, and salt.

Cook for 12 minutes until golden brown and crisp. Serve warm.