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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.
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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.
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
- 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
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.
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 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
Roasted Carrots and Parsnips
- 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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