Roasted Parsnips and Carrots

I love roasted vegetables. Toss them in olive oil and salt and pepper and cook in a hot oven until caramelized and delicious. I do this with onions, potatoes, asparagus, green beans, squash, pretty much anything I can think of. Parsnips are a a vegetable that I don’t eat enough of and they are especially good roasted. It is the beginning of winter and roasted everything sounds good to me right now.

Roasted Parsnips and Carrots

  • 1 1/2 pounds parsnips, peeled
  • 1 1/2 pounds carrots
  • 3 tablespoons olive oil
  • kosher salt
  • freshly ground black pepper
  • minced fresh dill

Preheat the oven to 425° F.

Slice the parsnips and carrots into 1 inch slices, roughly the same sizes. Keep in mind that they will shrink when you cook them. Place the vegetables on a sheet pan and toss with the olive oil and salt and pepper to taste. Roast for 30-40 minutes, stirring occasionally until the parsnips and carrots are tender. Remove from oven and sprinkle with dill. Serve hot.

*** Many combinations of vegetables could work here, you can also try other herbs if you don’t like dill. Play around and see what works best for you.

5 comments to “Roasted Parsnips and Carrots”

  1. I have made mashed parsnips but never roasted.Gonna try this week. Nice photography BTW.

  2. I only recently tried and fell in love with pasrnips. I recently introduced the m to my family, too, via a parsnip gratin. I’ve roasted them, too, which is excellent. I love roasting vegggies sooo much. Especially sweet potatoes and fennel together…which is what I roasted my pasrnips with. Yum. I’ll have to try them with carrots….

  3. I second your love for roasted vegetables and they are best in cold weather. I always put a tray of roasted vegetables in the oven with a roast. They are great together.

  4. That top picture is simply stunning. If you can make vegetables look good enough that *I* want to eat them, you’re doing something right.

  5. I make these “parsnip & carrot fries” almost everyday, it’s almost an addiction! Personally, I think they taste the best with some himalayan salt and rosemary. Apart from that I love this blog, just had brunch, but all this makes me hungry.. again!