Oven Roasted Carrots and Parsnips

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Inside: How to turn humble ingredients into a show-worthy side dish through roasting. Carrots, parsnips, potatoes and onions take on a whole new identity with fresh herbs. Plus get the FREE printable guide on putting leftover veg to use.

Roasting is a quick and easy way to bring out the flavor in root vegetables. In a hot oven, these oven-roasted carrots and parsnips tossed with potatoes and sliced onions take on a rich, concentrated flavor and sweet caramelization. They are satisfying, delicious and healthy, a perfect side dish with roast chicken, pork or beef.

Roasted parsnips and carrots on a platter.

Roasted parsnips and carrots make a delicious side dish for family dinners. They’re earthy and sweet with an irresistible caramelization that will make your mouth water even as they’re roasting.

As far as carrot and parsnip recipes go, you couldn’t find an easier or more satisfying one than this. To round out these roasted root veggies, I add a potato and onion to the mix.

Why you’ll love this recipe:

Only 10 minutes of prep.
Economical and feeds a crowd.
Pair it with anything. Roasted root vegetables are a side dish that pair with most mains.
You don’t need a recipe, just a hot oven and a timer.
Naturally gluten-free, dairy-free and vegan.

Ingredients for roasted parsnips and carrots:

Parsnips – Look for firm (not too bendy), smooth, and unblemished veggies that are fairly uniform in size.
Carrots – Look for sturdy, unblemished carrots that are roughly the same size.
White Potato – You can use any white potato you like. I generally go for the Yukon Gold variety as it has a good ratio of starch to water, but waxy or russets will work too.
Yellow Onion – you could also substitute red, white or sweet onions, but avoid green onions.
Fresh Rosemary – Rosemary has a piney, woody quality that really shines when it’s fresh. Because rosemary is tougher, be sure to chop the leaves finely after removing them from the woody stem.
Fresh Thyme – This herb has a fresh lemony quality that’s best when it’s fresh. For the best flavor not substitute dried herbs.
Kosher Salt – You can also substitute fine sea salt.
Black Pepper – Freshly ground has the most potent and best flavor.
Crushed Red Pepper – to add a spicy kick. I only use a pinch, but if you’re spice averse, consider it optional.
Olive Oil – You don’t need a fancy Extra virgin olive oil, just your everyday stuff.

Step-by-step instructions:

Peel and slice the parsnips into planks about ½” wide and 1½” long.
Peel and slice the carrots into planks about ½” wide and 1½” long. Transfer the vegetables to 1 or 2 large rimmed sheet pans.

It’s important the vegetables be cut to about the same size, so that they cook to the same doneness at about the same time.

3. Peel and slice the potato and cut into planks about ½” wide and 1½” long and transfer to the sheet pan.

4. Peel and slice onion from root to tip into ½” slices and transfer to the sheet pan. With your clean hands toss the vegetables together to combine.

Seasoning the root vegetables with fresh herbs.

5. Finely chop the rosemary and thyme and add the herbs to the veggies.

6. Sprinkle on the salt, pepper and crushed red pepper flakes. Drizzle the oil over the veg and use your clean hands to toss them together so they’re evenly coated. Spread the vegetables into an even layer on the pan and roast at 425°F for 20 minutes.

How to roast root vegetables

Peel the carrots, parsnips, potatoes and onions.
Cut them into planks or slices roughly equal in size and thickness.
Transfer the veggies to a large sheet pan.
Drizzle the olive oil over the root vegetables and add the chopped herbs, salt, pepper and crushed red pepper flakes, if using.
Use your clean hands to toss the vegetables in the oil and herbs until they’re well coated.
Spread the vegetables into a single layer in the sheet pan. ().
Roast for about 20 minutes, then use a metal spatula to flip the vegetables.
Continue to roast for 20 minutes or until the carrots and parsnips are tender and golden and the onions are translucent with a bit of browning.

7. Flip the roasted parsnips, carrots, etc. and rearrange in a single layer on the baking sheet. Continue to roast for 18-20 minutes longer.

Roasted carrots and parsnips on a baking sheet.

8. Remove from the oven and taste for seasoning, adjusting to your tastes.

Pro-Tips:

If the veggies are too crowded, they won’t get as caramelized, so you can use two sheet pans if necessary. Arrange them on different racks in the oven and swap them at the halfway point after you’ve flipped the roasted carrots and parsnips.
Make more than you need and turn the leftovers into something special with this FREE guide.

A platter of roasted parsnips and carrots.

Variations:

Add a sprinkle of fresh lemon zest and chopped Italian parsley just before serving for a brighter, flavor that’s good for spring meals.
Add a sprinkle of freshly grated Parmesan cheese during the last 20 minutes of roasting.
Use a Cajun or Creole seasoning blend for more spice and a New Orleans kick.
For a sweet kick, drizzle 2-3 tablespoons of maple syrup or honey over the veg when they’re halfway through roasting.

Storage

Keep leftovers in an airtight container in the fridge for up to 5 days.

Reheating:

Warm roasted vegetables at 350° F for 8-10 minutes or until heated through. You can also put them in a single layer in the air fryer for 3-4 minutes at 375°.

Freezing:

Freeze roasted parsnips and carrots by spreading them on a parchment-lined sheet pan so the vegetables aren’t touching. Transfer to the freezer until frozen solid, then place the frozen vegetables in a freezer-safe bag and keep them for up to 2 months. Because the vegetables are frozen individually, you can take what you need—Defrost before reheating according to the directions above.

An overhead shot of the root vegetable side dish.

FAQs

What is a parsnip and what do they taste like?

Parsnips resemble carrots, except they’re white instead of orange, and they have a thicker stem narrowing to a very thin tip. They are sweet and earthy, with a pronounced vegetal flavor. Because parsnips and carrots are both part of the Apiaceae family, they pair well together in this roasted root vegetable recipe.

Why do you turn the carrots and parsnips?

Flipping the vegetables halfway through cooking allows them to have contact with the hot roasting pan and develop a bit of fond (those crispy browned bits everyone tries to nab).

Why don’t you add fresh garlic to the roasted carrots and parsnips?

Roasting at high heat for an extended time can burn and turn garlic bitter. You don’t want anything to interfere with the deep caramelized flavors of these roasted veggies.

Serving the vegetables with fresh rosemary.

It makes the whole house smell good

As the carrots and parsnips roast, they fill the house with the most wonderful, savory home-cooked aromas. My belly rumbles at the first whiff, and I’ve found this is a sure way to lure the family to the kitchen table.

What to serve with oven-roasted root vegetables:

🥦 TIRED OF LEFTOVER VEGGIES GOING TO WASTE?

Most home cooks end up tossing perfectly good vegetables because they don’t know how to:

Reinvent cooked or raw veggies into something new
Use them across breakfast, lunch, and dinner
Avoid the “same meal twice” boredom

My free “Leftover Veggie Guide” shows you how to transform yesterday’s vegetables into fresh, flavorful dishes—so nothing goes to waste.

I want the cheatsheet!

More roasted veggies you might like:

Roasted carrots and parsnips on a pewter serving dish.

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