oven roasted carrots and parsnips – earthy and delicious
Sometimes you just want something simple. No muss or fuss. Something familiar, but perhaps not in the way you’re accustomed to. Like these oven roasted carrots and parsnips.
Traditionally, carrots and parsnips are members of the supporting cast without ever being the star. Usually, I add them as an extra ingredient to round out soups and braises. This dish of oven roasted carrots and parsnips is their chance in the spotlight.
Roasting brings out the deep earthiness and natural sweetness inherent in both vegetables and the onions add a bit of crunch – while their allium heat mellows in the oven.
I’m a sucker for fresh herbs, so my farmer’s market stash of thyme and rosemary were a natural addition. Rosemary with its piney, floral aroma and thyme’s more delicate, herbal notes are right at home with this grouping.
The best part is how quickly this comes together. Prepping the veg takes all of 10 minutes and if you have little hands to help you — hand them the vegetable peeler, while you slice the onions and chop the fresh herbs.
The oven transforms these ruddy root vegetables into something meaty and sweet with bright pops of herbs. They are delicious alongside any roasted or grilled meats.
Next time you’re looking for a healthy, satisfying side, push aside the potatoes and go for these burgeoning starlets. They won’t disappoint.
Oven Roasted Carrots and Parsnips
- 1 pound parsnips peeled and cut into 1/2" chunks
- 1 pound carrots peeled and cut into 1/2" chunks
- 1 large yellow onion peeled and sliced from root to tip
- 2 teaspoons fresh rosemary finely chopped
- 1 tablespoon fresh thyme chopped
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- Preheat oven to 425 degrees.
- Combine parsnips, carrots and onion on a large sheet pan. Add rosemary, thyme, salt and pepper. Drizzle with olive oil. Using your clean hands, toss vegetables and herbs with olive oil, until well coated with oil, herbs and spice. Spread into a single layer and bake for 10 minutes.
- Using a spatula flip vegetables and place back in the oven for an additional 10-15 minutes until golden and tender.