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)

Kale and White Bean Soup
Bowl of soup with a tomato base, kale and beans

Kale and White Bean Soup

A warm and filling soup made with beans, greens and Italian flavors.
Prepare:
15 minutes
Cook:
15 minutes
Makes:
5 Cups
Brown Rice with Corn and Beans
A seasoned mix of brown rice, black beans and corn is shown in a serving bowl.

Brown Rice with Corn and Beans

This kid-approved recipe filled with whole grains, veggies and beans is flavorful, filling and perfect for any meal.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
3 cups
Asparagus Mushroom Melt
English muffins topped with chopped asparagus, mushrooms and broiled cheese are shown on plates.

Asparagus Mushroom Melt

English muffins topped with fresh veggies and cheese make this a flavorful appetizer, snack or meal.
Prepare:
15 minutes
Cook:
15 minutes
Makes:
8 muffin halves
Hazelnut Thumbprint Cookies
Plate of bite-sized cookies with a gooey jam center.

Hazelnut Thumbprint Cookies

This simple and tasty cookie is made with nut flours and your choice of sweetener. Finish the fun with a thumbprint filling of your favorite jam.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
15 cookies
Roasted Cauliflower
Bowl of slightly browned baked cauliflower.

Roasted Cauliflower

Garlic and onion flavor this roasted cauliflower topped with tangy cheese.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
4 cups
Apple Spice Baked Oatmeal
Display of Apple Spice Oatmeal recipe squares

Apple Spice Baked Oatmeal

This make-ahead baked oatmeal breakfast recipe with fruit and whole grains is kid approved!
Prepare:
10 minutes
Cook:
30 minutes
Makes:
9 Squares (2.5 inches x 2.5 inches)