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5.0 from 36 votes

Roasted Carrots and Parsnips

Roasted Parsnips and Carrots are a healthy dish that go great with almost any meal! A great way to make your vegetables without them getting soggy. 

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 8
Calories: 96 kcal
Course: Side Dish
Cuisine: British

Ingredients

  • 4 large parsnips
  • 4 large carrots
  • 2 Tablespoons oil olive, sunflower, canola, grapeseed
  • 3 teaspoons rosemary
  • 2 teaspoons kosher salt
  • 1 teaspoon thyme

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees. Peel the parsnips and carrots. Quarter the thick end of the carrots, and half them on the thinner end. Quarter the parsnips. Cut out the thick, fibrous center, then cut them the same as the carrots.
  2. Combine parsnips and carrots in a large bowl and toss with oil, rosemary, salt, and thyme.
  3. Spread onto a baking sheet.
  4. Roast for approximately 20-30 minutes, turning the vegetables after the first 10-15 minutes. The vegetables will be tender and slightly browned.

Notes

  • Recipe Tips:
  •  
  • Wash and cut carrots and parsnips ahead of time and store in an airtight container in the fridge until ready to roast.
  • After they are cooked roasted carrots and parsnips stay good in the fridge for a week or up to 6 months in the freezer.
  • Mix up the seasonings for different flavors, try tossing in a dry ranch mix, or for a sweet and spicy version, try drizzling with hot honey.

Nutrition Information

Calories 96kcal (5%) Carbohydrates 17g (6%) Protein 1g (2%) Fat 3g (5%) Saturated Fat 1g (5%) Sodium 643mg (27%) Potassium 388mg (11%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 5232IU (105%) Vitamin C 15mg (17%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 96

% Daily Value*

Calories 96kcal 5%
Carbohydrates 17g 6%
Protein 1g 2%
Fat 3g 5%
Saturated Fat 1g 5%
Sodium 643mg 27%
Potassium 388mg 8%
Fiber 5g 20%
Sugar 5g 10%
Vitamin A 5232IU 105%
Vitamin C 15mg 17%
Calcium 38mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.