Tender, caramelized, and roasted to perfection, these Roasted Carrots and Parsnips are an easy, crowd-pleasing side dish. With just 10 minutes of prep, they pair beautifully with any main course and are perfect for busy weeknights, holiday dinners, or a simple family meal.
Roasting brings out the natural sweetness of root vegetables and adds a delicious caramelized edge that even picky eaters tend to love. The texture becomes tender inside with a slightly crisp, browned exterior—hard to resist straight from the sheet pan.
If you enjoy roasted roots, try other variations such as roasted cauliflower with parmesan or mixed roasted root vegetables. This recipe for Roasted Carrots and Parsnips is one of the simplest and most frequently made on my menu.
No parboiling is required—simply peel, chop, season, and roast. The result is a versatile, gluten-free, dairy-free, and vegan side that complements practically any protein or vegetarian main.
Why you’ll love this recipe
- Roasting produces tender insides and a caramelized, flavorful exterior.
- Simple to customize with herbs, sweeteners, or warming spices.
- Quick prep—ready in about 10 minutes—and hands-off in the oven.
- Gluten-free, dairy-free, vegan, and family-friendly.
Recipe ingredients
This recipe keeps the seasoning simple so it pairs with nearly any entree, but feel free to experiment with herbs and spices you enjoy.
- Parsnips. White, slightly sweet and earthy root vegetables; peel them and cut into 1/2″ chunks.
- Carrots. Use orange or multi-colored carrots; peel and cut to match the parsnip pieces for even roasting.
- Spices. A basic blend of sea salt, freshly ground black pepper, and rosemary works well; substitute thyme or herbs de Provence if preferred.
- Olive oil. Extra virgin olive oil helps the vegetables brown and develop flavor.
See the recipe card below for exact quantities and full instructions.
How to make this recipe
Roasting carrots and parsnips is straightforward and fast to prepare—about 10 minutes of hands-on time.
Pro tip: Spread the vegetables in a single even layer so they roast instead of steam.
Simple method:
- Toss peeled, evenly chopped carrots and parsnips with olive oil, chopped fresh rosemary (or dried), salt, and pepper on a large rimmed sheet pan.
- Roast in a preheated 400°F (200°C) oven for 35–45 minutes, stirring once if desired, until pieces are tender and caramelized.
Recipe FAQs
Should you peel carrots and parsnips before roasting?
Yes—peel both for the best texture and appearance. A standard vegetable peeler works well.
Can this recipe be made with different seasonings?
Absolutely. Try honey or maple syrup for a sweet glaze, or swap rosemary for thyme or herbes de Provence. Warming spices like turmeric, cumin, coriander, or sumac also pair nicely.
How do you keep roasted vegetables from getting soggy?
Avoid overcrowding the pan. If vegetables are crowded, they steam instead of roast. Use a large rimmed sheet pan and spread the pieces in a single even layer—about 4 cups of vegetables per sheet pan is a good guideline.
Serving suggestions
These roasted carrots and parsnips are extremely versatile and complement many meals:
- Serve with pan-seared or oven-roasted chicken, pork chops, or turkey for an easy weeknight dinner.
- Include them as part of a Sunday roast or holiday plate alongside meatloaf, ham, or roasted turkey.
- Toss into grain salads such as quinoa bowls or massaged kale salads to add warmth and sweetness to vegetarian meals.
- Add to a holiday buffet as a flavorful, make-ahead side that travels well and reheats nicely.
Recipe notes
- If you don’t love rosemary, try thyme, dill, or a blend of dried herbs.
- Add 1–2 tablespoons honey or maple syrup in the last 10 minutes of roasting for a sticky, glazed finish.
- Experiment with warm or spicy seasonings like curry powder, turmeric, ginger, or sumac to change the flavor profile.
More roasted vegetable side dishes you’ll love
- Easy roasted artichokes
- Maple roasted delicata squash
- Roasted Brussels sprouts, carrots, and parsnips
- Oven roasted beets
- Rosemary parmesan roasted sweet potatoes
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so the author can see your photos.
Roasted Carrots and Parsnips
Ingredients
- 4 large parsnips, peeled and chopped into 1/2″ chunks
- 4 large carrots, peeled and chopped into 1/2″ chunks
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet for easy cleanup if desired.
- Place the parsnips and carrots on the sheet pan. Drizzle with olive oil, add the rosemary, salt, and pepper, and toss until everything is evenly coated. Spread the vegetables in a single layer.
- Roast for 35–45 minutes, turning once halfway through if you like, until the vegetables are tender and caramelized at the edges. Serve warm.
Notes
- Pro tip: Give the vegetables room on the pan so they roast instead of steam.
- Try other herbs if you prefer, such as thyme or herbes de Provence.
- Add a tablespoon or two of honey or maple syrup in the last 10 minutes for a glazed finish.
- To vary the flavor, add spices like turmeric, curry, sumac, or coriander.
Nutrition (per serving, estimated)
Calories: 140 kcal; Carbohydrates: 23 g; Protein: 2 g; Fat: 5 g; Fiber: 7 g; Sodium: 141 mg; Vitamin A: 8029 IU; Vitamin C: 21 mg.
Nutrition is estimated using a food database and intended as a guideline.
Note: This post was originally published in January 2013. The photos and text have been updated to add more recipe details.
All recipes and images © Flavor the Moments.