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!
**This post was originally published in January 2013. I’ve republished the post with new photos, text and an updated recipe.
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 and caramelized and easily customized with your favorite herbs.
- It’s a quick and easy side dish that’s extremely versatile and pairs well with anything you may be serving.
- This is a gluten free, vegan dish that’s also family friendly!
How to make this recipe
This 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.
- It takes about 35-45 minutes to roast carrots and parsnips until tender and caramelized. Oven times vary, so check for doneness around 35 minutes.
FAQs
There is no need to boil parsnips before roasting. Simply 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 carrots and parsnips are extremely versatile, and work well with almost anything you’re serving.
They’re great served alongside oven baked pork chops or spatchcock chicken, or toss in grain salads and bowls!
They’re also a fabulous holiday side dish as they pair perfectly with glazed ham and turkey breast.
Recipe notes
- Not a fan of rosemary? Toss with your favorite herbs such as thyme, herbs de provence or dill.
- Add a tablespoon or two of maple syrup to sweeten things up!
- Change things up by adding warm spices like curry, turmeric, ginger or coriander!
More delicious ways to use carrots and parsnips:
- Autumn Vegetable Soup
- Maple Glazed Carrots
- Parsnip Soup by Feasting at Home
- Roasted Spatchcock Chicken
- Roasted Brussels Sprouts, Carrots and Parsnips
If you make this recipe I’d love to hear from you! Leave a comment and rating below, or tag me @flavorthemoments on 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 to taste.
- Roast 35-45 minutes, or until the vegetables are tender and caramelized. Enjoy!
Notes
- Not a fan of rosemary? Toss roasted carrots and parsnips with your favorite herbs such as 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!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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!