The sweet coating from Soom Silan, the freshness of the rosemary, and saltiness from the pistachios on these roasted carrots and parsnips make for the ultimate fall and winter side dish.

Recipe created for Soom by Ellie O’Brien of Hungry By Nature.

  1. Preheat oven to 375F.
  2. Slice 1 lb peeled carrots and 1 lb peeled parsnips making sure they are roughly the same size, and place on a baking sheet.
  3. Drizzle with 2 tbsp Soom Silan, 2 tbsp olive oil, 2 tbsp chopped rosemary, salt and pepper to taste. Toss to combine.⠀
  4. Roast for 40 minutes, flipping halfway through.⠀
  5. Top with 1 oz crumbled goat cheese and 2 tbsp pistachios. ⠀
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