Roasted Carrots and Parsnips

5 from 7 votes
11 Comments

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

Roasted carrots and parsnips served on a white tray

Roasted Carrots and Parsnips

Roasted Carrots and Parsnips are a colorful, healthy, and delicious side dish for oven roast beef, pork chops, or baked chicken. 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 parsnips are delicious and have great health benefits.

Vegetables are the part of the meal that add color, texture and tons of vibrant flavor. They may get a bad rap, but deliciously prepared sides like brussels sprouts, green beans and oven roasted veggies are all tasty options and pair well with just about any main dish.

Health Benefits of Parsnips

Parsnips are root vegetables similar to carrots, but they are sweeter and juicier. They are high in dietary fiber, anti-oxidants, vitamin C, and are rich in many B-complex vitamins. Parsnips also 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!

A close up view of roasted parsnips and carrots on a roasting tray

Best Cooking Oil for Roasting Vegetables

I love roasting vegetables. Roasting brings out the natural sweet flavors of vegetables and keeps the vegetables firm, not soggy. When roasting vegetables, it is important to use the right kind of oil. Cooking oils have a “smoke point.” When oil reaches it’s 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.

Roasted parsnips and carrots sprinkled with rosemary on a baking tray

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.

Roasted carrots and parsnips Pinterest image

Roasted Carrots and Parsnips

5 from 7 votes
Roasted Parsnips and Carrots is a healthy dish that goes great with almost any meal! A great way to make your vegetables without them getting soggy. 
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Side Dish
Cuisine English
Servings 8

Ingredients

Instructions

  • 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.
  • Combine parsnips and carrots in a large bowl and toss with oil, rosemary, salt, and thyme.
  • Spread onto 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.

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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Comments

  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. 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!! 🙂