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Roasted Carrots and Parsnips

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Roasted Carrots and Parsnips is a simple, rustic side dish featuring caramelized root vegetables with crispy edges and a naturally sweet flavor. It’s an easy, colorful addition to any meal, perfect for weeknights or holiday dinners.

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)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Peel and cut carrots and parsnips into similar-sized pieces.
  3. In a large bowl, toss vegetables with olive oil, salt, pepper, and herbs if using.
  4. Spread vegetables in a single layer on the prepared baking sheet without overcrowding.
  5. Roast for 25–30 minutes, flipping halfway through, until golden and tender.
  6. If desired, drizzle honey or maple syrup over vegetables in the last 5 minutes of roasting.

Notes

  • Add garlic cloves or red onion slices for more flavor.
  • Sprinkle with cumin or smoked paprika for a spiced version.
  • Finish with balsamic vinegar for a tangy kick.
  • Add pomegranate seeds or toasted nuts for a festive touch.
  • Reheat leftovers in oven or skillet for best texture.

Nutrition

Find it online: https://recipesbyliza.com/roasted-carrots-and-parsnips/