Roasted Carrots and Parsnips

5 from 12 votes

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Roasted Carrots and Parsnips are a healthy dish that go great with almost any meal! A great way to make your vegetables crisp and tender.

oven roasted carrots and parsnips on a serving platter
Featured with this Recipe:
  1. Ingredients in Roasted Carrots and Parsnips
  2. Mix It Up
  3. Health Benefits of Parsnips
  4. Best Cooking Oil for Roasting Vegetables
  5. Frequently Asked Questions
  6. Menu Plan: Make It A Meal
  7. More Carrot Recipes
  8. More Roasted Vegetable Side Dish Ideas
  9. How to Roast Carrots and Parsnips
  10. Roasted Carrots and Parsnips Recipe

Roasted Carrots and Parsnips are a colorful, healthy, and delicious side dish for oven roast beef, pork chops, baked chicken or any weeknight meal. Now, I have to admit that parsnips have not been a regular part of my diet over the years, but after doing a little research and experimenting, I have found that parsnips have a wonderful earthy flavor and best of all, have great health benefits.

Vegetables are the part of the meal that add color, texture, and tons of vibrant flavor. Although they may get a bad rap, deliciously prepared sides like brussels sprouts, green beans, sweet potatoes and oven roasted veggies are all tasty options and pair well with just about any main dish. You can’t beat great side dishes that roast up easily on a sheet pan in the oven.

Ingredients in Roasted Carrots and Parsnips

I love roasting vegetables as an easy side dish for busy weeknights. Roasting brings out the natural sweet flavors of vegetables and keeps them firm, not soggy. Here’s what you need for this recipe:

  • Parsnips – four large to medium parsnips for this recipe. They’re easy to find in the grocery store produce section. They have a natural sweetness that really comes out when they’re roasted. Cut into even slices and arrange in a single layer on a rimmed baking sheet.
  • Carrots – four large to medium carrots, chopped. You can use whole baby carrots too.
  • Extra virgin olive oil, sunflower oil, canola oil, or grapeseed oil.
  • Fresh rosemary (or dried)
  • Kosher salt – a little goes a long way so you can control the sodium in this dish by sprinkling as much or as little as you like.
  • Fresh thyme (or dried) – one tsp or so to taste.
peeled and cut carrots and parsnips

Mix It Up

Try some of these other flavors when roasting your carrots and parsnips. They come together quickly and leftovers can be used in salads, stew or other soups, on sandwiches, tossed together with roast chicken, salmon, etc.

  • Dry ranch mix
  • Dry mustard
  • Cumin
  • Onion powder
  • Garlic powder
  • Black Pepper
  • Maple syrup
  • Hot honey glaze – heat a bit of honey in a small bowl and drizzle a tbsp or so over the vegetables before roasting.
  • Fresh parsley
  • Sprinkle lemon zest onto the veggies.
  • Other fresh herbs and spices
oven roasted carrots and parsnips

Health Benefits of Parsnips

Parsnips are root vegetables similar to carrots, but they are sweeter and juicier. They are high in dietary fiber, antioxidants, vitamin C, and are rich in many B-complex vitamins. Also, parsnips contain the minerals iron, calcium, copper, potassium, manganese and phosphorus. Similarly, carrots are an excellent source of beta carotene, fiber, vitamin K1, potassium and antioxidants. Put it all together, and you are serving something you can feel good about!

Best Cooking Oil for Roasting Vegetables

When roasting vegetables, it is important to use the right kind of oil. Cooking oils have a “smoke point.” When oil reaches its smoke point, it begins to emit smoke, changes to a bitter flavor and smell, and changes color. Because these vegetables roast at a high temperature, it is best to use an oil that can tolerate high temperatures. These oils include peanut oil, sunflower oil, canola oil, safflower oil, and soybean oil.

oven roasted carrots and parsnips on a serving platter

Frequently Asked Questions

Do you have to boil parsnips before roasting?

Nope, for this recipe, you can roast them right up with the carrots.

Do you leave the skin on parsnips when roasting?

No, we peel them for this recipe.

Why do my roast parsnips go soggy?

This can happen if you pre boil them before roasting, or if you aren’t turning them when roasting.

Can cooked carrots and parsnips be frozen?

Yes! They will stay good in the freezer for up to 6 months.

Can I pre-cut carrots and parsnips for roasting?

Definitely! Just keep them in an airtight container in the refrigerator until ready to roast. Roasted veggies can stay in the fridge for 3-4 days.

Read Next: 25+ Thanksgiving Side Dishes

Menu Plan: Make It A Meal

Make these Roasted Carrots and Parsnips part of a delicious meal by putting them on the side of our Sunday Pot Roast made in your Instant Pot, or our Tri-Tip Roast. Both are flavorful, juicy, tender, beefy options as a main dish. From there, some bread. Like Mom’s Homemade Rolls or our Best Dinner Rolls from Scratch. For dessert, how about Coconut Cream Pie from Scratch or Instant Pot Chocolate Lava Cake. You’re welcome. Your menu is planned.

More Carrot Recipes

More Roasted Vegetable Side Dish Ideas

Veggies don’t have to be boring! From honey-roasted carrots to savory brussels sprouts, you must try cooking your vegetables with these recipes. Everyone will love them!

How to Roast Carrots and Parsnips

oven roasted carrots and parsnips on a serving platter

Roasted Carrots and Parsnips

5 from 12 votes
Roasted Parsnips and Carrots are a healthy dish that go great with almost any meal! A great way to make your vegetables without them getting soggy. 
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine English
Servings 8



  • Preheat oven to 425 degrees. Peel the parsnips and carrots. Quarter the thick end of the carrots, and half them on the thinner end. Quarter the parsnips. Cut out the thick, fibrous center, then cut them the same as the carrots.
    peeled and cut carrots and parsnips
  • Combine parsnips and carrots in a large bowl and toss with oil, rosemary, salt, and thyme.
    Seasoned carrots and parsnips in a bowl
  • Spread onto a baking sheet.
    seasoned carrots and parsnips on a baking sheet
  • Roast for approximately 20-30 minutes, turning the vegetables after the first 10-15 minutes. The vegetables will be tender and slightly browned.
    oven roasted carrots and parsnips


Recipe Tips:
  • Wash and cut carrots and parsnips ahead of time and store in an airtight container in the fridge until ready to roast.
  • After they are cooked roasted carrots and parsnips stay good in the fridge for a week or up to 6 months in the freezer.
  • Mix up the seasonings for different flavors, try tossing in a dry ranch mix, or for a sweet and spicy version, try drizzling with hot honey.

Nutrition Information

Calories: 96kcalCarbohydrates: 17gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 643mgPotassium: 388mgFiber: 5gSugar: 5gVitamin A: 5232IUVitamin C: 15mgCalcium: 38mgIron: 1mg

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About the author

Echo Blickenstaff

Echo lives in Pleasant Grove, Utah with her husband, Todd, who works in advertising, and her four kids: two girls and two boys. She deploys her accounting degree as the blog’s resident problem solver. In her time outside the kitchen, Echo loves to get away from the phones and busy schedules and spend quality time with the family. Anywhere’s great – but getting out into nature in the mountains or on the beach – is the best kind of getaway.

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  1. 5 stars
    I had always done parsnips as a mash or puree, but I am totally a roasted veggie convert! This is a wonderful side dish!

    1. I love roasted vegetables! Here is another recipe on our site with roasted vegetables – /roasted-vegetable-medley.html. I hope your roasted vegetables turned out great!

  2. 5 stars
    Looks GREAT!! I’ve only recently discovered parsnips and LOVE them!!! I’ll give this a try this weekend… I can tell already I’m gonna LOVE it!! 🙂