Roasted Carrots and Parsnips
Tender, caramelized, and cooked to perfection, these Roasted Carrots and Parsnips will appeal to even the pickiest eaters! This is an easy side dish that goes with any protein or main dish and requires 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.
This recipe requires just 10 minutes of prep, and there’s no need to boil either the parsnips or carrots prior to roasting.
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
- Roasting carrots and parsnips results in a tender interior and caramelized exterior.
- This recipe is 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.
Recipe ingredients
You can customize this recipe using any blend of dried herbs and spices you have on hand, but I kept this recipe super simple to ensure it will go with pretty much any main dish.
- Parsnips. These look similar to carrots, but they’re white in color and have a slightly sweet, slightly earthy flavor to them. Like carrots, they need to be peeled. New to parsnips? Be sure to see my produce guide and complete collection of parsnip recipes to learn more.
- Carrots. Use any color of carrots you like, but make sure to peel them before roasting.
- Spices. I used a blend of salt, pepper, and fresh rosemary. You’re welcome to use any herbs you like.
- Olive oil. I prefer roasting vegetables with extra virgin olive oil.
See the recipe card below for the full list of ingredients and quantities.
How to make this recipe
Cooking parsnips and carrots in the oven is straightforward, 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.
- Roast at 400 degrees F for 35-45 minutes, or until tender and caramelized.
Recipe FAQs
Yes, both vegetables need to be peeled before being roasted. You can use a regular vegetable peeler to do this.
Absolutely! Carrots and parsnips go well with honey and maple syrup, herbs such as thyme, rosemary, and herbs de provence, and spices like turmeric, coriander, cumin and more!
You’re welcome to tweak this recipe as you see fit.
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.
Serving suggestions
These oven roasted carrot and parsnips are 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 or oven baked pork chops.
- Toss them in massaged kale salad or butternut squash quinoa salad for a hearty lunch or vegetarian meal.
- They’re a fabulous holiday side dish as they pair perfectly with slow cooker ham and roasted 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 honey for honey roasted carrots and parsnips. You can also use maple syrup!
- Change things up by adding warm spices like sumac, curry, turmeric, ginger, or coriander.
More roasted vegetable side dishes you’ll love
- Easy roasted artichokes
- Roasted brussels sprouts
- Maple roasted delicata squash
- Roasted brussels sprouts, carrots, and parsnips
- Oven roasted beets
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
Equipment
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 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”
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!
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! 🙂
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!
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!