Oven Roasted Carrots and Parsnips
User Reviews
3.9
Oven Roasted Carrots and Parsnips
Description
This recipe brings together peeled and sliced parsnips, carrots, potatoes, and onions tossed with fresh rosemary, thyme, salt, black pepper, and optional red pepper flakes for a gentle heat. Olive oil coats the vegetables evenly before roasting at 425°F, first undisturbed to develop color, then flipped for even browning and tenderness. The layering of distinct root vegetables creates complex natural sweetness and earthiness enhanced by herbaceous notes.
The roasted vegetables make a versatile side suitable for dinners needing an autumnal or rustic accompaniment. They can pair well with roasted meats, poultry, or be part of a vegetarian meal. The mix of textures includes tender interiors with crisp, caramelized surfaces.
To encourage browning, avoid crowding the pan; if necessary, spread the vegetables over two pans. Adjust seasonings as preferred and check for tenderness around 30-35 minutes.
Ingredients
- 1 pound parsnip peeled and cut into 1/2" thick planks, about 1 1/2" long
- 1 pound carrot peeled and cut into 1/2" thick planks, about 1 1/2" long
- 1 large white potato peeled and cut into 1/2" thick planks, about 1 1/2" long
- 2 large onion peeled and sliced from root to tip, yellow
- 2 teaspoons rosemary finely chopped, fresh
- 1 tablespoon thyme chopped, fresh
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional, crushed
- 3 tablespoons olive oil
Instructions
- Preheat oven to 425℉.
- Combine parsnips, carrots, potatoes and onion on a large sheet pan. Add rosemary, thyme, crushed red pepper (if using), 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 20 minutes.
- Using a spatula flip vegetables and place back in the oven for an additional 10-15 minutes until golden and tender.
- Note: if the vegetables are scrunched tight on the pan, and your intent is to get some browning and caramelization, you may want to transfer about ⅓ of the veg to another pan to finish cooking. Spreading out the vegetables allows for better browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 339mg | 14% |
| Potassium | 544mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 9532IU | 191% |
| Vitamin C | 21mg | 23% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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