Roasted Carrots & Parsnips

Roasted Carrots & Parsnips

Roasted Carrots & Parsnips

Simple roasting with olive oil, salt, and pepper gives these carrots and parsnips a lovely, subtly sweet flavor.

Course Side Dish
Keyword carrots, parsnips, root vegetables, side dish, vegan, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings


  • 1.5 lbs carrots sliced into 1-inch pieces
  • 1.5 lbs parsnips peeled and sliced into 1-inch pieces
  • 2 Tbsp olive oil
  • kosher salt
  • freshly cracked black pepper


  1. Pre-heat oven to 425 degrees.

  2. Line a baking sheet with parchment paper, a silicone mat, or use a non-stick baking pan.

  3. Toss the carrots and parsnips with the olive oil, salt, and pepper.

  4. Spread in single layer on baking sheet.

  5. Cook for about 30 minutes, turning once halfway through if you’d like. They’ll be done once the edges of vegetables are just starting to brown.

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