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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.
Featured with this Recipe:
- Roasting Carrots and Parsnips in the Oven
- Ingredients in this Recipe
- Mix It Up
- Health Benefits of Parsnips
- Best Cooking Oil for Roasting Vegetables
- Frequently Asked Questions
- Menu Plan: Make It A Meal
- More Roasted Vegetable Side Dish Ideas
- How to Make Roasted Parsnips and Carrots
- Roasted Carrots and Parsnips Recipe
Roasting Carrots and Parsnips in the Oven
Roasted Carrots and Parsnips are a colorful, healthy, and delicious side dish for oven roast beef, pork chops, or baked chicken. 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 are delicious and 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 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 this Recipe
- Extra virgin olive oil, sunflower oil, canola oil, or grapeseed oil
- Fresh rosemary (or dried)
- Kosher salt
- Fresh thyme (or dried)
Mix It Up
Try some of these other flavors when roasting your carrots and parsnips.
- Dry ranch mix
- Dry mustard
- Onion powder
- Garlic powder
- Maple syrup
- Hot honey
- Other herbs and spices
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
I love roasting vegetables. Roasting brings out the natural sweet flavors of vegetables and keeps them 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 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.
Frequently Asked Questions
Nope, for this recipe, you can roast them right up with the carrots.
No, we peel them for this recipe.
This can happen if you pre boil them before roasting, or if you aren’t turning them when roasting.
Yes! They will stay good in the freezer for up to 6 months.
Definitely! Just keep them in an airtight container in the fridge until ready to roast.
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 Roasted Vegetable Side Dish Ideas
- Oven Roasted Green Beans
- Roasted Asparagus
- Roasted Potatoes with Brussels Sprouts
- Oven Roasted Vegetables
- Roasted Radishes
- Roasted Beets
How to Make Roasted Parsnips and Carrots
Roasted Carrots and Parsnips
- 4 large parsnips
- 4 large carrots
- 2 Tablespoons oil olive, sunflower, canola, grapeseed
- 3 teaspoons rosemary
- 2 teaspoons kosher salt
- 1 teaspoon thyme
- 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.
- 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.
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Parsnips are seriously underrated! Roasting them is my favorite way to cook them. Delicious!
I love roasted vegetables! Can’t wait to make these.
Yum! My husband and I love this recipe! I can’t wait to make this again soon!
I had always done parsnips as a mash or puree, but I am totally a roasted veggie convert! This is a wonderful side dish!
Wow, what a delicious side dish! Definitely a new staple in my home!
I had no idea how good parsnips could be until I roasted them! Yum!
mmm…such a delicious side dish!! I LOVE roasted vegetables!!
I wasn’t sure how to roast vegetables, now I’m going too for supper tonite! Thank you.
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!
I love parsnips but have always boiled them. This looks wonderful!
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!! 🙂