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oven roasted carrots and parsnips on a serving platter
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5 from 12 votes

Roasted Carrots and Parsnips

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 Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: English
Keyword: Roasted Parsnips, Side, Side Dish
Servings: 8
Calories: 96kcal
Author: Echo Blickenstaff

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.
    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

Notes

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

Calories: 96kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 643mg | Potassium: 388mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5232IU | Vitamin C: 15mg | Calcium: 38mg | Iron: 1mg