Skip to main content

Roasted Parsnips and Carrots

Roasted parsnips and carrots are a tasty way to enjoy root vegetables.
Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Bowl of golden, tender carrot and parsnip sticks.
Prep time: 5 minutes
Cook time: 30 minutes
Makes: 3 Cups
Nutrition Facts: View label

Ingredients

¾ pound parsnips, peeled if needed
¾ pound carrots, peeled
1 Tablespoon vegetable oil
⅛ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon black pepper

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. Preheat oven to 400 degrees F.
  4. Cut the parsnips and carrots into uniform pieces such as 3 x ½-inch sticks or 1-inch thick slices.
  5. Place cut parsnips and carrots into a large bowl.  Add the vegetable oil and stir to coat the carrots and parsnips.
  6. Add the salt, garlic powder and black pepper and stir until the vegetables are well coated with seasonings.
  7. Place vegetables in a single layer on large baking sheet being careful not to overcrowd the pan.  Lining the baking sheet with foil or baking parchment will help with clean-up.
  8. Roast in the preheated oven for 20 to 30 minutes, stirring the vegetables half way through the time.  The carrots and parsnips should be caramelized to a medium brown and blistered.  
  9. Refrigerate leftovers within 2 hours.

Notes

  • Try adding other seasonings such as thyme, onion powder or paprika (any type).
  • No parsnips? Use more carrots instead. You can also roast sunchokes with carrots or parsnips.
  • Enjoy with your favorite dip, such as Savory Yogurt Dip or Banana Ginger Sauce.

Comments

Yum! I love this combination! 

You might also like...

Recipes A to Z (without photos)

Kamut Breakfast Bowl with Tofu and Garbanzo Bean Scramble
Bowls of kamut with a tofu and vegetable topping.

Kamut Breakfast Bowl with Tofu and Garbanzo Bean Scramble

This savory and satisfying breakfast bowl features kamut, an ancient form of wheat with a firm texture and nutty flavor.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
8 servings
No-Yeast Pizza Crust
Pizza dough shown with smeared red sauce and pizza toppings.

No-Yeast Pizza Crust

A quick and easy way to make homemade pizza crust without yeast. Great idea for your next family dinner!
Prepare:
15 minutes
Cook:
20 minutes
Makes:
1 12-inch crust
Veggie Omelet in a Mug
Egg omelet topped with cheese in a mug.

Veggie Omelet in a Mug

A quick and easy recipe that uses the microwave to make a healthy breakfast.
Prepare:
10 minutes
Cook:
3 minutes
Baked Tortilla Chips
A bowl of baked tortilla chips is shown with salsa for dipping.

Baked Tortilla Chips

Simple homemade tortilla chips. Great recipe to get the kids cooking!
Prepare:
5 minutes
Cook:
10 minutes
Makes:
16 Chips
Rice Bowl Breakfast with Fruit and Nuts
Rice and fruit topped with chopped nuts.

Rice Bowl Breakfast with Fruit and Nuts

A great breakfast idea with filling grains, crunchy nuts and your favorite fruit.
Prepare:
15 minutes
Cook:
5 minutes
Makes:
2 cups
Barley Summer Salad
A clear bowl displays a colorful salad of cooked barley, blueberries and crunchy vegetables.

Barley Summer Salad

Make-ahead fresh and flavorful salad that is hearty and filling.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
8 Cups