Skip to main content

Roasted Parsnips and Carrots

A great side dish, these roasted parsnips and carrots are both sweet and savory.
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.
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.

Comments

Yum! I love this combination! 

You might also like...

Recipes A to Z (without photos)

Three Sisters Soup
Bean, corn and summer squash soup in bowls.

Three Sisters Soup

Warm and comforting easy-to-make soup with squash, beans and a savory broth.
Prepare:
15 Min
Cook:
30 Min
Makes:
8 Cups
Chicken Cabbage Stir-Fry
Green cabbage with strips of chicken on a plate.

Chicken Cabbage Stir-Fry

Quick dinner idea combining crisp-tender veggies with ginger, garlic and soy sauce. You can switch the veggies and proteins to fit what you have on hand.
Prepare:
15 Min
Cook:
20 Min
Makes:
6 Cups
Slow Cooker Pulled Pork
Plate of tender shredded pork.

Slow Cooker Pulled Pork

This easy Pulled Pork recipe is made with pork shoulder and spices from your pantry. Slow cooking is a simple way to create tender and juicy pork for many different meals.
Prepare:
15 Min
Cook:
7 to 9 hours
Makes:
5 cups
Red Potato and Cabbage (Colcannon)
Medium bowl of creamy potato and cabbage mix.

Red Potato and Cabbage (Colcannon)

This classic Irish dish is a satisfying combination of creamy mashed potatoes and flavorful cabbage.
Prepare:
15 Min
Cook:
20 Min
Makes:
6 cups
Cherry Oat Crumble
Photo of Cherry Oat Crumble

Cherry Oat Crumble

Low-sugar dessert that combines wholesome oats, tart cherries and comforting vanilla. Enjoy it for breakfast with a serving of plain yogurt.
Prepare:
15 Min
Cook:
30 to 45 Min
Makes:
3 Cups
Stovetop Teff
Bowl of fine textured teff.

Stovetop Teff

Teff has a mild and nutty flavor with a soft texture.
Prepare:
5 Min
Cook:
15 Min
Makes:
2 ½ cups