Go Back
–+ servings
Close up of roasted carrots and parsnips in a white bowl.
Print Recipe
5 from 6 votes

Roasted Carrots and Parsnips

Roasted Carrots and Parsnips is a great side dish to serve during the cold season and is perfect for holidays as it pairs well with many entrees.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American, Gluten Free, Vegetarian
Servings: 6 servings
Calories: 123kcal
Author: Lauren Harris

Ingredients

  • 1 pound carrots (peeled and cut into 1/2-inch thick slices)
  • 1 pound parsnips (peeled and cut into 1/2-inch thick slices)
  • 6 small shallots (peeled, trimmed and cut in half)
  • 1 tablespoon extra virgin olive oil
  • salt (to taste)
  • pepper (to taste)
  • fresh thyme (optional, garnish)

Instructions

  • Preheat oven to 425°F.
  • Spread the carrots, parsnips and shallots out on a baking sheet. Drizzle with olive oil and season with salt and pepper.
    1 pound carrots, 1 pound parsnips, 1 tablespoon extra virgin olive oil, salt, pepper
  • Roast for 20-30 minutes, tossing halfway, until fork tender and starting to brown or caramelize.
  • Transfer to a serving dish and garnish with fresh thyme leaves, if desired.
    fresh thyme

Notes

Tips and Techniques

  • Cut the carrots and parsnips approximately the same size so that they cook evenly.
  • Store leftovers in an airtight container in the refrigerator. Consume within 2-3 days.
** Nutritional information may vary. It does not take into account salt and pepper.

Nutrition

Serving: 1serving | Calories: 123kcal | Carbohydrates: 24g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 62mg | Potassium: 591mg | Fiber: 6g | Sugar: 9g | Vitamin A: 12630IU | Vitamin C: 19mg | Calcium: 59mg | Iron: 1mg