Roasted Carrots and Parsnips
Roasted Carrots and Parsnips are tossed in olive oil and rosemary and roasted to tender, caramelized perfection!
**This post was originally published in January 2013. I’ve republished the post with new photos, text and an updated recipe.
I’ve been spending a lot of time lately updating old posts. I have such a long list to go through, but I’m prioritizing them by the recipes that are favorites of mine.
These Roasted Carrots and Parsnips are a recipe that I make so often because they’re super simple and they’re absolutely addicting.
This is a side dish that everyone loves — even the kids! And it’s a great addition to your Easter, Christmas or Thanksgiving holiday menus.
Roasted Carrots and Parsnips
The first time I’d ever heard of parsnips was on an episode of Barefoot Contessa. Ina Garten was roasting carrots and parsnips, which inspired me to try it. I was blown away, and fell hard for parsnips.
Parsnips look like large, white carrots, but the flavor is more woody and earthy. While parsnips aren’t the greatest tasting when they’re raw, they develop a deep, sweet flavor once they’re cooked.
They’re amazing in recipes like soups, stews and roasted with veggies like carrots, potatoes, brussels sprouts and so much more.
In fact, I rarely make soups, stews or roasted vegetables without them. 🙂
How to cook roast carrots and parsnips
This roasted carrot and parsnip recipe is super simple, and takes only 10 minutes to prep.
Preheat the oven to 400 degrees, then peel the carrots and parsnips and cut them into 1/2 chunks.
Toss the veggies onto a large rimmed sheet pan (I use these), and toss with olive oil, freshly chopped rosemary (or dried), and salt and pepper to taste.
I takes about 35-45 minutes to roast carrots and parsnips until tender and caramelized. Oven times vary, so check for doneness around 35 minutes.
The hardest part is refraining from eating all of these delicious veggies straight from the sheet pan!
Recipe Tips and Substitutions
Not a fan of rosemary? Toss with your favorite herbs like thyme, herbs de provence or dill.
Add a tablespoon or two of maple syrup for roasted maple carrots and parsnips.
Change things up by adding warm spices like curry, turmeric, ginger or coriander!
More delicious ways to use carrots and parsnips:
- 4 large parsnips, peeled and chopped into 1/2" chunks
- 4 large carrots, peeled and chopped into 1/2" chunks
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Preheat the oven to 400 degrees. Place the parsnips and carrots on a large rimmed sheet pan and toss with the olive oil, rosemary, and salt and pepper to taste.
- Roast 35-45 minutes, or until the vegetables are tender and caramelized. Enjoy!
- Not a fan of rosemary? Toss with your favorite herbs like thyme, herbs de provence or dill.
- Add a tablespoon or two of maple syrup for roasted maple carrots and parsnips.
- Change things up by adding warm spices like curry, turmeric, ginger or coriander!
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Amount Per Serving: Calories: 95 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 88mg Carbohydrates: 16g Fiber: 4g Sugar: 5g Protein: 1g