roasted carrots and parsnips recipe

Written BySheba G Updated On
roasted carrots and parsnips recipe
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The Best roasted carrots and parsnips recipe

Roasted Carrots and Parsnips

Roasted Carrots and Parsnips

4.6 from 1600 votes

This simple roasted carrot and parsnip recipe brings out the natural sweetness of these root vegetables. Tossed with olive oil and herbs, they become tender and caramelized in the oven.

Prep Time10 mins
Cook Time30 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Vegetables

1 pound carrots, peeled and cut into 2-inch sticks
1 pound parsnips, peeled and cut into 2-inch sticks
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary

👨‍🍳Directions

1Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2In a large mixing bowl, combine the carrot sticks and parsnip sticks.
3Drizzle with olive oil and sprinkle with salt, pepper, thyme, and rosemary. Toss well to coat evenly.
4Spread the vegetables in a single layer on the prepared baking sheet.
5Roast for 25 to 30 minutes, stirring once halfway through, until the carrots and parsnips are tender and lightly browned on the edges.
6Remove from the oven and serve hot.

🔧Equipment

Large baking sheet
Parchment paper
Mixing bowl
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 7g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 620mg🌾Total Carbs: 28g🥦Dietary Fiber: 6g🍬Sugars: 10g🥩Protein: 2g

📝Notes

You can add a drizzle of honey or maple syrup in the last 5 minutes of roasting for extra sweetness. For a variation, try adding other root vegetables like sweet potatoes or beets.

Watch Video Of How Roasted Carrots and Parsnips Works

Roasted carrots and parsnips are a go to side dish that works for any occasion, from a simple family dinner to a holiday feast. They are easy to make, healthy, and always a crowd pleaser. I highly recommend giving this recipe a try for your next gathering.

❓ Frequently Asked Questions About Roasted Carrots and Parsnips

1. Can I use baby carrots instead of whole carrots?

Yes, you can use baby carrots. Just keep in mind that they may cook a bit faster, so check them a few minutes early to avoid burning.

2. Do I need to peel the parsnips?

It is best to peel parsnips because their skin can be tough and fibrous. Peeling them ensures a tender, pleasant texture after roasting.

3. Can I prepare this dish ahead of time?

You can prep the vegetables up to a day in advance by cutting them and storing them in the fridge. Roast them just before serving for the best texture.

4. What herbs work well with roasted carrots and parsnips?

Thyme, rosemary, and parsley are great choices. You can also use sage or a pinch of cumin for a different flavor profile.

5. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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