Roasted Carrots and Parsnips

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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:

Autumn Vegetable Soup

Easy Roasted Spatchcock Chicken

Maple Thyme Roasted Brussels Sprouts, Carrots and Parsnips

Maple Roasted Carrot and Parsnip Fries

Roasted Carrots and Parsnips

Yield: 6-8

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Roasted Carrots and Parsnips are tossed in olive oil and rosemary and roasted to perfection!

Print

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

Instructions

1. 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.
2. Roast 35-45 minutes, or until the vegetables are tender and caramelized. Enjoy!

Notes

• 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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Nutrition Information:

Yield:

8

Serving Size:

1
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

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

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