Roasted Carrots and Parsnips, a simple sheet pan roasted root vegetable side dish recipe with only 5 ingredients and ready in 40 minutes. Quick, easy, and oh-so tasty!
Love roasted carrots? Love roasted parsnips? Why not roast them together! Simply cut up your root vegetables, toss them in oil and spices, then roast until golden brown and delicious — it doesn’t get easier than that.
👉 Here are three reasons why you should be baking carrots and parsnips:
- It’s as easy as 1-2-3. This one pan dish is as simple as prepping vegetables, coating them in oil, seasoning with salt and pepper, and roasting until golden brown.
- It tastes amazing. Roasting helps to draw out the natural sweetness of carrots and parsnips, and gives them a natural depth of flavor with only a few simple seasonings.
- It’s versatile. You can simply add salt and pepper or you can build more flavor with different herb and spice combinations. It’s a great foundational recipe to get creative with!
Ready to learn how to make this oven-based parsnips and carrots recipes? Let us show you how!
🥕 Ingredients
Carrots: Carrots are a root vegetable that load our bodies with beta-carotene, fiber, and other vitamins and minerals (USDA Food Nutrient Database). Carrots are also a root vegetable that is in season throughout the summer and fall months.
Parsnips: Parsnips are closely related to carrots, but have a slightly sweeter flavor. Just like carrots, they are high in fiber and provide a variety of vitamins and minerals (USDA Food Nutrient Database).
Oil: Oil helps in the browning process, provides a base for your spices to stick, and adds flavor to roasted vegetables. We use olive oil, but also any neutral oil for high heat roasting will work.
Garlic, salt, and pepper: We like to keep it simple and give our roasted vegetables a lot of garlic then add salt and pepper to taste, but provide some seasoning suggestions below if you want to get creative and make this recipe your own.
🥣 How to make (step-by-step photos)
1️⃣ Step One: Preheat oven + prep vegetables
Before you prep the ingredients, preheat your oven to 425 degrees F (220 degrees C).
While the oven heats, wash the carrots and parsnips to remove any dirt. You don’t need to peel the carrots or parsnips, but since they are root vegetables and grow in the ground, it’s best to wash them. Make sure to save your greens, they’re edible!
👉Pro tip: You can cut your carrots and parsnips however you’d like, but you should make sure they are all similar sizes and in bite-size pieces. We chose long strips for the recipe photos, but cutting them into slices also works (and makes them a little easier to eat).
2️⃣ Step Two: Toss in oil + season
Next, place the prepped carrots and parsnips on a sheet pan. Coat the vegetables in olive oil and season with sliced fresh garlic, salt, and pepper.
3️⃣ Step Three: Roast vegetables until tender + brown
Roast the vegetables for around 30-40 minutes, tossing halfway through to brown on all sides. Timing will vary depending upon the size of your vegetable, but vegetables should be tender and browning at the edges.
Roasted carrots and parsnips should be served immediately or cooled to use as a topping for salads or bowls.
♻️ Storage + freezing
While we typically devour roasted vegetables as soon as they’re made around our house, they can be refrigerated for 3-4 days if you make a large batch.
For best taste and texture, we do not recommend freezing, thawing, and reheating parsnips and carrots as they will have a soggy texture. So eat them up right away!
🌿 Seasoning variations
This recipe is made with a simple preparation of olive oil, garlic, salt, and pepper. However, you can switch things up with a variety of spice flavors. Here are a few to try out:
- Bring some heat: Toss your carrots and parsnips with chili powder, paprika, and cumin to give it a hot and smoky flavor.
- Go sweet and tangy: Roast your vegetables with maple and mustard for notes of sweet with a little bite.
- Add a Middle-Eastern inspired profile: Try spices such as coriander, cumin, cardamom, and fenugreek with a hint of sweetness like maple or agave.
- Give it crunch with nuts or seeds: Switch it up by combining more than one green or seed in your pesto. Consider pepitas pesto and hemp seed pesto or reduce food waste with a beet greens pesto.
👉 More roasted carrots + parsnips recipes
We hope you enjoy making roasted vegetables – we love how quick, easy, and versatile they are! Check out some of our other roasted vegetable recipes:
- Oven Roasted Carrots and Brussels Sprouts
- Baked Carrots and Leeks
- Roasted Carrots and Turnips
- Roasted Butternut Squash and Parsnips
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Roasted Carrots and Parsnips Recipe
Ingredients
- 1 pound carrots, washed and trimmed
- 1 pound parsnips, washed and trimmed
- 2 whole garlic cloves, sliced thin
- 2 tablespoons olive oil
- 1 pinch salt and pepper
Instructions
- Preheat oven and prep vegetables: First, preheat the oven to 400 degrees F (200 C). While preheating, wash the carrots and parsnips to remove any dirt. You don’t need to peel the carrots or parsnips, but since they are root vegetables and grow in the ground, it’s best to wash them. Then cut the root vegetables into slices or strips so they are similar sizes.
- Coat vegetables in oil and season: Next, place the prepped carrots and parsnips on a sheet pan. Coat the vegetables in olive oil and season with sliced fresh garlic, salt, and pepper.
- Roast vegetables until they are fork tender and starting to brown: Lastly, roast the vegetables for around 20-30 minutes, tossing halfway through. Timing will vary depending upon the size of your vegetable, but vegetables should be tender and browning at the edges. Roasted carrots and parsnips should be served immediately or cooled to use as a topping for salads or bowls.
Recipe Notes
- Tools needed: sheet pan, knife set, cutting board
- Prep ahead: Wash and cut vegetables ahead of time to reduce prep time before cooking. If serving cold on salads or bowls, you can make this recipe up to three days ahead of time.
- Leftovers and storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted vegetable recipe is a good source of fiber, vitamin A, and vitamin C.
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