Name: Roasted Carrots and Parsnips
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 carrots, peeled and cut into sticks or chunks; 4 parsnips, peeled and cut into sticks or chunks; 2 tbsp olive oil; ¾ tsp salt; ½ tsp black pepper; 1 tbsp fresh thyme or rosemary (optional); 1 tbsp honey or maple syrup (optional, for glazing)

Jump to Recipe·Leave a Review

Roasted Carrots and Parsnips is a simple, rustic side dish that I love to make when I want something earthy, sweet, and caramelized. These root vegetables roast beautifully, with crispy edges and a naturally sweet flavor that deepens in the oven.

Why You’ll Love This Recipe

I love this recipe for its ease and versatility. It pairs well with just about any main dish, from roasts to grain bowls, and it brings color and warmth to the plate. The combination of carrots and parsnips offers the perfect sweet-savory balance, and the oven does all the work. Roasted Carrots and Parsnips

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Carrots
Parsnips
Olive oil
Salt
Black pepper
Fresh thyme or rosemary (optional)
Honey or maple syrup (optional for glazing)

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I peel the carrots and parsnips, then cut them into similar-sized sticks or chunks.
I toss them with olive oil, salt, pepper, and herbs if using.
I spread them in a single layer on the baking sheet, making sure they aren’t crowded.
I roast for 25–30 minutes, flipping halfway through, until they’re golden and tender.
If I want a touch of sweetness, I drizzle honey or maple syrup over them during the last 5 minutes of roasting.

Servings and Timing

This recipe serves 4–6 people and takes about 40 minutes total, including prep and roasting time.

Variations

I sometimes add garlic cloves or red onion slices to the mix for extra flavor.
For a spiced version, I sprinkle with cumin or smoked paprika before roasting.
I finish them with a splash of balsamic vinegar for a tangy contrast.
For a festive twist, I toss in pomegranate seeds or chopped toasted nuts before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I spread them on a baking sheet and warm them in the oven at 350°F (175°C) for 10–15 minutes, or quickly sauté them in a skillet. The microwave works too, but they may lose some crispiness. Roasted Carrots and Parsnips

FAQs

Do I need to peel the carrots and parsnips?

I usually do, especially if the skins are tough, but it’s not necessary if they’re young and clean. Just scrub them well.

Can I make this ahead of time?

Yes, I prep and even roast them in advance. I reheat in the oven before serving to bring back the texture.

Why are my vegetables not crispy?

They need space on the pan—if they’re too crowded, they steam instead of roast. I use a large baking sheet and spread them out.

Can I add other vegetables?

Definitely. I sometimes roast them with sweet potatoes, turnips, or beets. I just keep similar sizes so they cook evenly.

What main dishes go well with this?

I serve them with roasted chicken, beef, or even a holiday roast. They’re also great alongside lentils or grain bowls.

Conclusion

Roasted Carrots and Parsnips is a go-to side dish I make again and again. It’s colorful, flavorful, and incredibly simple—proof that with the right ingredients, less really is more.