Fried carrots and parsnips are often overlooked as a vegetable side dish. When they are caramelized, they have just the right amount of sweetness that compliments many main dish recipes.
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Fried Carrots and Parsnips for a Healthy Side Dish Recipe
As for a side dish recipe, this is an easy recipe that takes little time to make. Fancy enough to grace your Thanksgiving and Christmas table, yet easy enough to make any day of the week.
A simple dish that goes great with meatloaf, roasts, pork chops, chicken, and anything else you can think of.
I had never tried a parsnip until a few years ago. They are a bit sweeter than a carrot when cooked. Now, I make them often.
What is a Parsnip?
You might be familiar with the carrot, which is found in backyard gardens and in the local supermarket. However, the parsnip is not as well known. However, the carrot and the parsnip are both a root vegetable.
Their shapes resemble one another, except that one is white instead of orange. Additionally, the parsnip is thicker at the base and narrows to a very thin tip.
Parsnips can be cooked and mashed like potatoes. In fact, the next time you make mashed potatoes, swap half out for mashed parsnips or cauliflower. It is delicious and reduces your starch intake.
Pairing the Carrot and Parsnip in Recipes
Because both the parsnip and carrot are in the same vegetable family, it is easy to swap one out for the other in recipes. However, if you are going to eat the vegetables raw, I prefer the carrot. Cooked, I enjoy the parsnip a bit more.
Go ahead and experiment with both to see which one you prefer.
Quick Skillet Vegetables
Pairing the carrots and parsnips make an easy and delicious side dish that can quickly be prepared in a skillet. The combination of both is a delight for the tastebuds.
If you enjoy glazed carrots, this recipe can be glazed with honey or brown sugar too. Just add about 2 tablespoons to the skillet the last 3 minutes of cooking. Stir to incorporate.
Add fresh or dried herbs. Parsley, rosemary, oregano, thyme, and baby dill are all great herb choices to add to this side dish. Just remember to use less of the dried herbs to the fresh herb ratio. I would add about 2 tablespoons of fresh to 1 teaspoon of the dried herbs.
Make Ahead Recipe
This is a perfect recipe to make the day before or even a few days before you plan on serving it. It will save on time when you are busy making a big meal or entertaining.
Just place in a microwave save container and heat through. You could also put on a sheet pan that is lined with foil and reheat in the oven. Either way, they will be just as delicious as the first day you made them.
Let’s find out how easy it is to make this recipe.
Fried Carrots and Parsnips
- 2 Tablespoons Olive Oil
- 1 Pound Carrots about 4 large peeled, and cut
- 1 Pound Parsnips about 4 large peeled, and cut
- 2 Tablespoons Butter
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
- In a large skillet over medium-high heat, add the olive oil carrots and parsnips. Sauté until the vegetables are beginning to brown and caramelize; approximately 10-12 minutes.
- Add the butter, salt, and pepper. Heat a few more minutes until fork tender. Serve.
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.
You can find Victoria crocheting, quilting, and creating recipes. She has worked in restaurants for many years. Her many crochet patterns and quilt patterns are enjoyed by many. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.