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 carrots and parsnips in a white bowl with serving spoon

**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.  

carrots and parsnips on sheet pan process shot
  • 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.
Roasted carrots and parsnips on baking sheet with spatula

FAQs

Do you have to boil parsnips before roasting?

There is no need to boil parsnips before roasting. Simply toss in oil and roast at 400 degrees until tender and caramelized.

What flavors go with parsnip?

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!

How do you keep roasted vegetables from getting soggy?

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!
carrots and parsnips in a white bowl with a spoon

More delicious ways to use 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 in a white bowl with spoon

Roasted Carrots and Parsnips

Roasted Carrots and Parsnips tender, caramelized and roasted to perfection! This easy side dish is gluten free and vegan with minimal prep!
0
reviews

Leave a Review »

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 

  • 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

Calories: 140kcal, Carbohydrates: 23g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Sodium: 141mg, Potassium: 541mg, Fiber: 7g, Sugar: 7g, Vitamin A: 8029IU, Vitamin C: 21mg, Calcium: 57mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

Sharing is caring!