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)

High Protein Banana Split
Small bowls of yogurt topped with a cereal and a colorful fruit combination.

High Protein Banana Split

A protein-packed breakfast or snack recipe. Bananas are topped with Greek yogurt, cereal, fruit and honey.
Prepare:
10 minutes
Makes:
2 servings
Buttermilk Scones
Plate of golden whole-wheat scones with raisins.

Buttermilk Scones

This kid-approved scone recipe is good for breakfast, a holiday brunch or an everyday snack.
Prepare:
20 minutes
Cook:
20 minutes
Makes:
9 Scones
Whole-Wheat Bread in a Bag
Slices of whole-wheat and oat bread.

Whole-Wheat Bread in a Bag

Enjoy this fun and unique way to make warm whole-wheat yeast bread. Kids will love mixing and kneading the dough in a bag.
Prepare:
2 ½ to 3 hours
Cook:
30 to 40 minutes
Makes:
16 slices
Mix and Match Stir-Fry
Two bowls with rice and a variety of stir-fried vegetables.

Mix and Match Stir-Fry

Stir-fries are the perfect easy weeknight meal!
Prepare:
5 minutes
Cook:
20 minutes
Makes:
4 Servings
Tabouli Bulgur Wheat Salad
Bowl of vegetables with bulgur and dressing.

Tabouli Bulgur Wheat Salad

Tasty make-ahead salad with hearty whole grains, fresh vegetables and a tangy dressing.
Prepare:
45 minutes
Makes:
4 cups
Salsa Macha
Bowl of thin red salsa shown drizzled over chicken and vegetables.

Salsa Macha

You will love this pepper-infused oil made with hot peppers, garlic and peanuts. It is delicious drizzled on just about anything and stores well in your refrigerator or freezer.
Prepare:
20 minutes
Cook:
20 minutes
Makes:
1 ½ cups