Best 19 Roasted Carrots And Parsnips Recipes

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Roasted carrots and parsnips are a delightful side dish that can add both flavor and color to any meal. Simple to make and packed with nutrients, this dish can be a great way to introduce more vegetables into your diet. The sweet flavor of the carrots and the nutty flavor of the parsnips complement each other perfectly, and the roasting process brings out their natural sweetness and caramelizes their edges for an irresistible taste. With just a few basic ingredients and minimal effort, you can create a delicious and satisfying dish that will impress your taste buds.

Here are our top 19 tried and tested recipes!

ROASTED PARSNIPS AND CARROTS



Roasted Parsnips and Carrots image

One of my favorite ways to eat parsnips!

Provided by joyfulg

Categories     Side Dish     Vegetables     Carrots

Time 50m

Yield 4

Number Of Ingredients 10

1 pound carrots
1 pound parsnips
3 tablespoons extra-virgin olive oil
salt and ground black pepper to taste
¼ cup butter, softened
2 tablespoons minced shallot
2 tablespoons chopped fresh chives
1 ½ teaspoons chopped fresh rosemary
1 ½ teaspoons chopped fresh thyme
1 clove garlic, minced

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Cut carrots and parsnips into 2-inch matchsticks about 1/4-inch thick. Toss with olive oil. Season with salt and pepper and toss again. Spread carrots and parsnips in a 10x15-inch baking dish.
  • Roast in the preheated oven, stirring every 15 minutes, until browned, 40 to 45 minutes.
  • Combine butter, shallot, chives, rosemary, thyme, and garlic in a small bowl. Add to hot vegetables and toss to coat.

Nutrition Facts : Calories 330.3 calories, Carbohydrate 32.6 g, Cholesterol 30.5 mg, Fat 22.3 g, Fiber 8.9 g, Protein 2.8 g, SaturatedFat 8.8 g, Sodium 211 mg, Sugar 11 g

ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS



Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 12

1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
  • Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

ROASTED CARROTS AND PARSNIPS WITH CITRUS BUTTER



Roasted Carrots and Parsnips with Citrus Butter image

Provided by Cal Peternell, Chez Panisse Restaurant and Café

Categories     Vegetable     Side     Roast     Kid-Friendly     Quick & Easy     Carrot     Parsnip     Healthy     Low Cholesterol     Vegan     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 6-8

Number Of Ingredients 7

2 tablespoons unsalted butter, at room temperature
1 teaspoon grated orange zest, plus 1 1/2 teaspoons orange juice
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 pound carrots, peeled
1 pound parsnips, peeled
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat the oven to 425°F.
  • In a small bowl, combine butter, orange zest, orange juice, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir well to combine. Set the citrus butter aside.
  • Peel the carrots and parsnips and cut them lengthwise into long wedges, which that will get a bit browned and crisp at the ends. If I am roasting young carrots small enough to cook whole or halved lengthwise, I like to leave a half inch or so of the greens attached-looks pretty. Parsnips will cook at about the same rate as carrots, so cut them into similar-size pieces.
  • On a rimmed baking sheet, toss vegetables with oil; season with 1 teaspoon salt and toss again. Spread the vegetables flat and roast until tender and lightly browned (and more than lightly browned on the thinner edges), tossing halfway through, 20 to 30 minutes. If they seem to be getting too browned before tender, sprinkle them with a little water and keep roasting.
  • When vegetables are roasted, place in a warmed dish and spoon the citrus butter on, tossing them gently to melt the butter and coat the roots. Serve warm.

ROASTED CARROTS AND PARSNIPS



Roasted Carrots and Parsnips image

Make and share this Roasted Carrots and Parsnips recipe from Food.com.

Provided by Derf2440

Categories     Vegetable

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb parsnip, peeled and cut ito 1 inch pieces
1 lb carrot, peeled and cut into 1 inch pieces
1 cup onion, cut into wedges
2 tablespoons vegetable oil
1 teaspoon dried thyme
2 tablespoons maple syrup
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 400 degrees.
  • Place parsnips, carrots, onions, oil and thyme in prepared baking dish, toss until veggies are well coated with oil.
  • Roast in oven for 30 minutes.
  • Meanwhile, in a small bowl, combine maple syrup and mustard.
  • Pour over veggies, toss to coat.
  • Roast for another 20 to 25 minutes or until veggies are tender and golden, stirring once.

HONEY AND BALSAMIC OVEN-ROASTED CARROTS AND PARSNIPS



Honey and Balsamic Oven-Roasted Carrots and Parsnips image

Make and share this Honey and Balsamic Oven-Roasted Carrots and Parsnips recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs carrots, peeled and corasley chopped into about 2-inch pieces
2 lbs parsnips, peeled and coarsley chopped in about 2-inch squares
6 -7 tablespoons olive oil
salt and pepper
4 tablespoons butter
4 tablespoons honey
3 teaspoons balsamic vinegar

Steps:

  • Set oven to 400 degrees.
  • Line a baking sheet with foil.
  • Place the veggies in a large glass bowl and drizzle with olive oil.
  • Season generously with salt and pepper; toss well to combine.
  • Spread the veggies on a baking sheet.
  • Bake the veggies for about 20 minutes.
  • Remove and toss the veggies, then return to oven for about 15 minutes longer or until tender.
  • Melt the butter in a small saucepan, then stir/whisk in honey and balsamic vinegar.
  • Drizzle the honey glaze over the veggies.

BAKED PORK CHOPS WITH ROASTED POTATOES, PARSNIPS AND CARROTS



Baked Pork Chops With Roasted Potatoes, Parsnips and Carrots image

Really easy, one pan meal that takes minutes to put together and has a wonderful, light flavour. Includes vegetables and potatoes.

Provided by Nat Da Brat

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

4 pork chops
6 medium parsnips
6 medium carrots
15 -20 baby red potatoes
1 onion (peeled and quartered)
1 mutsu apple (quartered, peel on)
1/3-1/2 cup extra virgin olive oil
5 -6 sprigs fresh thyme
8 cloves garlic (skins left on)
1 lemon (zested and juice of half)
salt
fresh ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the potatoes in half, (leave peel on) Peel and slice the parsnips and carrots lengthwise.
  • Place the parsnips, carrots, onion, potatoes, and all the garlic cloves in a tray and coat and toss generously with extra virgin olive oil.
  • (I use my lasagna pan) Add some he fresh thyme (including sprigs), salt and pepper, toss again.
  • Then place in oven for 15 minutes.
  • While the vegetables are in the oven, sprinkle some thyme, lemon zest, salt and pepper onto the chops.
  • Then place them in the tray on top of vegetables and add the apples.
  • Sprinkle a little extra virgin olive oil, and the juice of half the lemon on top of chops.
  • Return to oven.
  • Cook for around 45 minutes until the meat is tender and the vegetables are golden.
  • Tip: I like to serve a piece of the quartered apple per plate, and I also take the peel off the cooked garlic and serve a couple cloves per plate.

ROASTED CARROTS AND PARSNIPS WITH THYME



Roasted Carrots and Parsnips with Thyme image

Provided by Danny Boome

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 pound carrots
1 pound parsnips
3 tablespoons extra-virgin olive oil
2 tablespoons honey
Coarse salt and freshly ground black pepper
6 sprigs fresh thyme

Steps:

  • Preheat the oven to 350 degrees F.
  • Peel the carrots and parsnips and cut them in half lengthwise, larger ones can be quartered. Place them on a large rimmed baking sheet.
  • Drizzle the carrots and parsnips with the olive oil and honey. Season with salt and pepper and toss to coat. Scatter the thyme sprigs on top. Place them in the preheated oven.
  • After 10 minutes, give the veggies a toss and put back in the oven for another 10 minutes until the vegetables are soft and slightly caramelized. Serve warm.

ROASTED CARROTS, PARSNIPS AND FRIES



Roasted Carrots, Parsnips and Fries image

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Peel 2 each large carrots and parsnips and cut into 3- to 4-inch sticks. Toss in a large bowl with half a 28-ounce bag frozen hand cut-style fries, 2 tablespoons olive oil, 1 teaspoon crushed coriander seeds, 1/2 teaspoon kosher salt and a few grinds of pepper. Spread on a baking sheet and bake at 425˚, stirring halfway through, until the vegetables are tender and the fries are crisp, 45 minutes. Toss with 2 tablespoons chopped cilantro.

CIDER-ROASTED CARROTS AND PARSNIPS



Cider-Roasted Carrots and Parsnips image

These two root vegetables blend for a side dish with enough character to hold the spotlight next to grilled or roasted meat, poultry, or fish. The hint of vinegar, Dijon, honey, and thyme will make you forget it's actually good for you. Skip-a-step by lining the vegetable roasting pan with aluminum foil. To line the pan fast, turn pan upside down and press sheet of aluminum foil around it. With aluminum foil, you can use either shiny side up or dull side up. Remove the aluminum foil. Turn over, drop foil inside. Crimp edges and you're ready to cook. After the meal there is no extra cleanup. Just toss the foil.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Yield 8

Number Of Ingredients 10

Reynolds Wrap® Aluminum Foil
⅔ cup apple cider
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons coarse-grain Dijon mustard
2 tablespoons honey
2 teaspoons chopped fresh thyme
¼ teaspoon salt
1 ½ pounds carrots, peeled and cut into sticks
1 ½ pounds parsnips, peeled and cut into sticks

Steps:

  • Preheat the oven to 400 degrees F. Line a roasting pan with Reynolds Wrap® Aluminum Foil; set aside. In a very large bowl whisk together the apple cider, oil, vinegar, mustard, honey, thyme, and salt. Add carrots and parsnips and toss to coat. Transfer vegetables and liquid to the prepared roasting pan; spread in an even layer.
  • Roast, uncovered, for 35 minutes or until vegetables are tender and liquid has evaporated, stirring twice during roasting. Makes 8 servings.

Nutrition Facts : Calories 161 calories, Carbohydrate 31.2 g, Fat 4.1 g, Fiber 6.7 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 211.3 mg, Sugar 15.1 g

ROASTED CARROTS AND PARSNIPS WITH THYME



Roasted Carrots and Parsnips with Thyme image

These root vegetables come out of the oven tender and sweet.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Yield Serves 4

Number Of Ingredients 5

2 pound carrots, peeled and halved lengthwise
1 1/2 pounds parsnips, peeled and halved lengthwise (quartered if large)
2 tablespoons olive oil
Coarse salt and freshly ground pepper
1 tablespoon chopped fresh thyme

Steps:

  • Preheat oven to 475 degrees. Arrange vegetables in a single layer on a rimmed baking sheet. Drizzle oil over vegetables, and lightly toss to coat evenly. Season with salt and pepper, and sprinkle with thyme.
  • Roast vegetables, turning occasionally, until they start to brown and are tender, about 30 minutes. Remove from oven; transfer vegetables to a serving platter, and serve immediately.

ROASTED CARROTS AND PARSNIPS



Roasted Carrots and Parsnips image

Categories     Vegetable     Roast     Thanksgiving     Low Cal     Low/No Sugar     Carrot     Parsnip     Fall     Gourmet

Yield Serves 8

Number Of Ingredients 4

2 pounds parsnips (about 6 medium), peeled and cut into 2-inch-long sticks, each about 1/4 inch thick
1 pound carrots (about 6 medium), peeled and cut into 2-inch-long sticks, each about 1/4 inch thick
3 tablespoons olive oil
Garnish: carrot tops

Steps:

  • Preheat oven to 425°F.
  • Divide parsnips and carrots between 2 shallow baking pans and toss each pan of vegetables with 1 1/2 tablespoons oil. Spread vegetables in one layer and season with salt and pepper. Roast vegetables in oven, switching positions of pans in oven halfway through baking and stirring occasionally, about 20 to 25 minutes, or until browned and crisp, and garnish with carrot tops.

ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS



Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts image

Make and share this Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts recipe from Food.com.

Provided by Irmgard

Categories     Yam/Sweet Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1/3 cup extra virgin olive oil
3 medium carrots, cut into 1-1/2-inch thick circles
1 1/2 cups Brussels sprouts, halved
4 cups Red Bliss potatoes, cut into 1-1/2-inch thick slices
3 medium parsnips, cut into 1-1/2-inch thick slices
1 cup sweet potato, cut into 1-1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
2 tablespoons black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Grease an 11" x 7" baking sheet with extra virgin olive oil.
  • Place the vegetables in the baking sheet and add the dried herbs, salt and pepper.
  • Toss well, evenly coating all the vegetables with the seasonings and oil.
  • Add more oil if the vegetables seem dry.
  • Spread the vegetables evenly on a large baking sheet.
  • Place on the middle rack in the oven and bake for 35 to 40 minutes.

ROASTED CARROTS AND PARSNIPS WITH CUMIN



Roasted Carrots and Parsnips with Cumin image

Provided by Food Network

Categories     side-dish

Time 1h10m

Number Of Ingredients 10

1 pound carrots, peeled and cut into 1/4-inch slices on the diagonal
1 pound parsnips, peeled and cut into 1/4-inch slices on the diagonal
3 garlic cloves, thinly sliced
2 tablespoons toasted cumin seeds
3 tablespoons honey
1/2 cup olive oil
1/3 cup water
1/2 tablespoon freshly ground black pepper
Juice of 2 limes
1/2 bunch mint, leaves only, chopped

Steps:

  • Preheat the oven to 350 degrees F. In a medium baking dish, combine the carrots, parsnips, garlic, cumin seeds, honey, olive oil, water, salt and pepper. Toss well. Cover and bake for 20 minutes. Remove the cover and continue baking until the carrots begin to caramelize, about 20 minutes longer. There should be no liquid remaining in the pan. Sprinkle with the lime juice and mint and serve hot or cold.

ROASTED CARROTS AND PARSNIPS WITH HERBS



Roasted Carrots and Parsnips with Herbs image

Categories     Herb     Vegetable     Roast     Vegetarian     Carrot     Parsnip     Fall     Winter     Vegan     Gourmet

Yield Makes 8 servings

Number Of Ingredients 8

2 lb parsnips
2 lb carrots, peeled and cut diagonally into 3/4-inch-thick slices
1/3 cup extra-virgin olive oil
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1/4 cup water

Steps:

  • Preheat oven to 350°F.
  • Peel parsnips and halve each crosswise where it becomes narrow. Diagonally cut narrow portions into 3/4-inch-thick slices. Quarter wider portions lengthwise and core, then diagonally cut flesh into 3/4-inch-thick slices.
  • Toss parsnips and carrots with oil, salt, pepper, rosemary, and sage in a large bowl. Spread in a large shallow baking pan (1 inch deep) and pour in water. Roast vegetables in lower third of oven until tender, 50 to 55 minutes.

ROASTED PARSNIPS AND CARROTS



Roasted Parsnips and Carrots image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 7

5 tablespoons unsalted butter
4 tablespoon sherry wine vinegar
5 tablespoons brown sugar
1 1/2 pounds parsnips, peeled
1 1/2 pounds carrots, peeled
Salt and freshly ground black pepper
2 tablespoons chopped fresh thyme leaves

Steps:

  • Preheat the oven to 425 degrees F.
  • Melt the butter, sherry wine vinegar and sugar in a small pan over medium heat. Stir well to combine and remove from the heat.
  • Quarter the parsnips and cut the carrots into 2-inch pieces. Put on a baking sheet and drizzle with the butter and sherry mixture. Season with salt and pepper, (lots of pepper) and toss to thoroughly coat all the vegetables. Bake in the preheated oven until the vegetables are golden brown. About 5 minutes before the vegetables are done remove them from the oven, sprinkle with fresh thyme and mix to combine. Return to the oven and bake until cooked through about 5 more minutes. Serve.

ROASTED CARROTS, PARSNIPS, AND SHALLOTS



Roasted Carrots, Parsnips, and Shallots image

This dish can be made with only carrots or only parsnips (instead of both) by using three pounds of either.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

1 1/2 pounds medium carrots (about 8), scrubbed well (peeled if desired)
1 1/2 pounds parsnips (about 6), scrubbed well (peeled if desired)
8 shallots, halved if large
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
Olive Relish, for serving

Steps:

  • Preheat oven to 450 degrees. Toss carrots, parsnips, and shallots with oil, and season with salt and pepper. Spread mixture onto 2 baking sheets, and roast, turning sheets twice and rotating once, until vegetables are golden brown and tender, about 35 minutes (remove shallots if cooked first). Serve with olive relish.

ROASTED CARROTS, PARSNIPS, AND MEYER LEMONS



Roasted Carrots, Parsnips, and Meyer Lemons image

Categories     Vegetable     Side     Roast     Vegetarian     Low/No Sugar     Lemon     Carrot     Parsnip     Vegan     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Nonstick vegetable oil spray
1 pound large carrots (about 4), peeled, cut diagonally into 1/4-inch-thick slices
1 pound large parsnips (about 5), peeled, cut diagonally into 1/8-inch-thick slices
20 large garlic cloves, peeled
1 Meyer lemon, halved lengthwise, cut crosswise into 1/8-inch-thick slices, seeds removed
6 tablespoons olive oil, divided
2 teaspoons coarse kosher salt, divided
2 tablespoons chopped fresh parsley

Steps:

  • Spray 2 large rimmed baking sheets with nonstick spray. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Combine carrots, parsnips, garlic, lemon slices, and 4 tablespoons oil in large bowl. Sprinkle with 1 1/2 teaspoons salt and toss to coat evenly. Divide mixture between prepared sheets, spreading in single layer. Roast vegetables 20 minutes. Stir vegetables; reverse positions of sheets. Roast until vegetables are tender and brown at edges, about 20 minutes longer.
  • Transfer vegetables to platter. Drizzle with remaining 2 tablespoons oil; sprinkle with parsley. Season with pepper and 1/2 teaspoon salt. Serve warm or at room temperature.

ROASTED CARROTS AND PARSNIPS WITH WHITE BALSAMIC



Roasted Carrots and Parsnips With White Balsamic image

Make and share this Roasted Carrots and Parsnips With White Balsamic recipe from Food.com.

Provided by evelynathens

Categories     Vegetable

Time 2h10m

Yield 8-10 serving(s)

Number Of Ingredients 7

2 1/4 lbs medium parsnips, trimmed, peeled, cut into 3x1/2-inch sticks
1 1/2 lbs medium carrots, trimmed, peeled, cut into 3x1/2-inch sticks
1/4 cup extra-virgin olive oil
2 tablespoons white balsamic vinegar
1 tablespoon minced fresh rosemary
2 teaspoons coarse kosher salt
1 teaspoon black pepper

Steps:

  • Preheat oven to 425°F Combine parsnips and carrots on large rimmed baking sheet. Add oil and remaining ingredients; toss to coat. Spread in even layer on baking sheet. Roast until vegetables are tender and brown around edges, stirring occasionally, about 50 minutes to 1 hour. DO AHEAD Can be made 1 day ahead. Cool. Cover and chill. Let stand at room temperature 1 hour, then rewarm in 400°F oven 15 minutes.

ROASTED CARROTS AND PARSNIPS WITH WHITE BALSAMIC



Roasted Carrots and Parsnips with White Balsamic image

Provided by Diane Morgan

Categories     Side     Roast     Christmas     Thanksgiving     Vegetarian     Low Cal     High Fiber     Vinegar     Carrot     Parsnip     Fall     Healthy     Low Cholesterol     Vegan     Christmas Eve     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 7

2 1/4 pounds medium parsnips, trimmed, peeled, cut into 3 x 1/2-inch sticks
1 1/2 pounds medium carrots, trimmed, peeled, cut into 3 x 1/2-inch sticks
1/4 cup extra-virgin olive oil
2 tablespoons white balsamic vinegar
1 tablespoon minced fresh rosemary
2 teaspoons coarse kosher salt
1 teaspoon black pepper

Steps:

  • Preheat oven to 425°F. Combine parsnips and carrots on large rimmed baking sheet. Add oil and remaining ingredients; toss to coat. Spread in even layer on baking sheet. Roast until vegetables are tender and brown around edges, stirring occasionally, about 50 minutes to 1 hour. DO AHEAD: Can be made 1 day ahead. Cool. Cover and chill. Let stand at room temperature 1 hour, then rewarm in 400°F oven 15 minutes.

Tips:

  • Choose the best vegetables: Select firm, brightly colored carrots and parsnips. Avoid any that are bruised or have blemishes.
  • Cut the vegetables evenly: This will ensure that they cook evenly. Aim for 2-inch pieces for carrots and 1-inch pieces for parsnips.
  • Toss the vegetables in oil and seasonings: This will help them to roast evenly and develop a delicious flavor. Use a combination of olive oil, salt, pepper, and any other herbs or spices that you like.
  • Roast the vegetables at a high temperature: This will help them to caramelize and develop a crispy exterior. Aim for a temperature of 425°F (220°C).
  • Roast the vegetables until they are tender and slightly browned: This will take about 20-25 minutes for carrots and 30-35 minutes for parsnips. Be sure to check on them occasionally and stir them around so that they cook evenly.

Conclusion:

Roasted carrots and parsnips are a delicious and healthy side dish that can be enjoyed all year round. They are easy to make and can be roasted with a variety of different seasonings. So next time you are looking for a tasty and nutritious side dish, give roasted carrots and parsnips a try!

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