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+ servings
Roasted carrots and parsnips in a white bowl with spoon

Roasted Carrots and Parsnips

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

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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!