Roasted Carrots and Parsnips
Tender, caramelized and roasted to perfection, these Roasted Carrots and Parsnips will appeal to the pickiest eaters! This is an easy side dish that’s gluten free and vegan with only 10 minutes of prep!
Roasted vegetables are one of the best ways to get my family excited about eating their veggies. The caramelization adds so much flavor and makes them even more appealing.
It’s hard not to devour them straight off of the sheet pan when they come out of the oven!
Roasted green beans and roasted root vegetables are great side dishes with almost anything I’m serving, but I turn to these Roasted Carrots and Parsnips the most often.
They’re super simple to make, they’re absolutely addicting and they’re a hit with everyone in the family!
Why you’ll love this recipe:
- Roasted carrots and parsnips are tender, caramelized and easily customized with your favorite herbs or seasonings.
- It’s a quick and easy side dish that pairs well with anything you may be serving.
- It’s gluten free, dairy-free and vegan, and is perfect for picky eaters.
How to make this recipe
This roasted carrot and parsnip recipe is super simple, and takes just 10 minutes to prep the veggies.
Pro tip: Be sure to spread the carrots and parsnips in an even layer or they’ll steam rather than roast.
See the recipe card below for full instructions.
- Toss the carrots and parsnips onto a large rimmed sheet pan with olive oil, freshly chopped rosemary (or dried), and salt and pepper until well coated.
- Roast at 400 degrees for 35-45 minutes or until tender and caramelized.
FAQs
There is no need to boil parsnips before roasting. Simply peel, toss in oil and roast at 400 degrees until tender and caramelized.
Parsnip works well with honey and maple syrup, herbs such as thyme, rosemary and herbs de provence, and spices like turmeric, coriander, cumin and more!
When roasting vegetables, be sure not to overcrowd the pan. If the pan is overcrowded, vegetables will steam rather than roast.
A good rule of thumb is no more 4 cups of vegetables spread out into an even layer in a large rimmed baking sheet.
How to serve this recipe
These roasted carrot and parsnip recipe is extremely versatile, and work well with almost anything you’re serving.
- They’re great served alongside air fryer pork chops or air fryer chicken breast on busy weeknights.
- They make a great Sunday dinner accompanied with turkey meatloaf, oven baked pork chops or spatchcock chicken.
- Toss them in kale salad or quinoa salad for a hearty lunch or vegetarian meal.
- They’re a fabulous holiday side dish as they pair perfectly with glazed ham and turkey breast.
Recipe notes
- Pro tip: Be sure to spread the carrots and parsnips in an even layer or they’ll steam rather than roast.
- Not a fan of rosemary? Toss with your favorite herbs such as thyme, herbs de provence or dill.
- Add a tablespoon or two of honey for honey roasted carrots and parsnips.
- Change things up by adding warm spices like sumac, curry, turmeric, ginger or coriander.
More ways to enjoy carrots and parsnips:
- Autumn Vegetable Soup
- Maple Glazed Carrots
- Parsnip Purée
- Parsnip Soup by Feasting at Home
- Roasted Spatchcock Chicken
- Roasted Brussels Sprouts
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Roasted Carrots and Parsnips
Ingredients
- 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
Equipment
Instructions
- 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 until well coated, then spread in an even layer.4 large parsnips, 4 large carrots, 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
- Roast for 35-45 minutes, or until the vegetables are tender and caramelized. Enjoy!
Notes
- Pro tip: Be sure to spread the carrots and parsnips in an even layer or they’ll steam rather than roast.
- Not a fan of rosemary? Toss with your favorite herbs such as thyme, herbs de provence or dill.
- Add a tablespoon or two of honey for honey roasted carrots and parsnips.
- Change things up by adding warm spices like sumac, curry, turmeric, ginger or coriander.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This post was originally published in January 2013. The photos have been updated, and the text has been modified to have more recipe information.
8 Comments on “Roasted Carrots and Parsnips”
So glad you reposted this one – I think I watched that same Ina Garten episode but didn’t think twice about roasting parsnips then – but now, looking at your delicious combo, I feel I so need to try this – soon! Happy Monday Marcie!
I was so intrigued by parsnips and I haven’t looked back — they’re amazing! Thanks Shashi!
Marcie, I love roasted veggies as much as you, so if you say this is one of your favourite dishes, then I HAVE to try it! I don’t know why I don’t buy parsnips more often! When I do, I love them! Trying this one out as a side dish this week 🙂
I can eat these like candy Katherine…seriously. 🙂 I hope you get to try them and that you love them as much as we do!
I just made roasted parsnips the other day and it reminded me of how much I love them! I bet this combo with carrots and rosemary is incredible. Definitely worth taking the time to update! 🙂
Parsnips are downright amazing and I’ve made it a point to buy them weekly. Thanks Sarah! 🙂
Roasted root vegetables with rosemary are one of my favourite side dishes! I love the unique taste and texture of parsnip, and could definitely eat this every day!
Rosemary is my favorite herb and it’s amazing with all root veggies, isn’t it?? Thanks Leanne!