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

Roasted Carrots and Parsnips

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

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  • 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


  • 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!


  • 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!


Serving: 1g, 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!