Caramelized to bring out their natural sweetness, Roasted Carrots And Parsnips make for a simple, flavorful side.
Carrots and parsnips belong to the root vegetable family. Like onions, beets, and potatoes, they grow and ripen beneath the soil. While not the flashiest of veggies in your garden, they come into their own when roasted and seasoned just right. In fact, I keep this simple recipe in my usual rotation, especially during the fall and winter months.
While everyone knows carrots very well, parsnips are a bit of a sleeper hit. They look a bit like large, blond carrots and have an earthy and fairly sweet flavor. Parsnips are actually starchier than carrots, with a potato-like texture. Because of this starchy texture, parsnips are best eaten cooked rather than raw. Like carrots, parsnips are delicious roasted and are equally wonderful in soups and stews.
I love roasted carrots and parsnips because they’re a simple but satisfying veggie dish. They’re a hearty side for steaks, seafood, or your holiday dinners. You could even turn this recipe into a meatless main when paired with quinoa or farro.
Roasted carrots and parsnips are an example of how less can be more in cooking. Sometimes, all you need are a few pantry staples to create a rich, tasty dish.
Choosing parsnips
When shopping for parsnips, look for parsnips free from gashes, bruises, or other damage. Pick up the parsnips and gently squeeze them. Are they firm? If they’re at all rubbery or soft, don’t bother.
For this recipe, you also want to choose parsnips similar in thickness to your carrots. In general, look for parsnips on the thinner side so that you can cut both the parsnips and carrots into equal chunks.
How do I store leftovers?
Store any leftover roasted carrots and parsnips in an airtight container in your refrigerator. They will keep for up to 4 days. You can also freeze leftovers; lay them flat in a resealable freezer bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
To reheat, place in a preheated oven set to 400°F for 5-10 minutes. You can also use your air fryer. Preheat to 390°F and cook for about 5 minutes until warmed through.
Serving suggestions
Serve roasted carrots and parsnips as a side dish to any number of mains. For instance, try it along with Roast Chicken—it’s a simple recipe that only requires some basic seasonings and a little olive oil. Bone-In Pork Chops are a hearty pick seasoned with classic herbs, including rosemary and thyme.
You can also serve them as a main dish, paired with Quinoa or any other hearty grain. A loaf of crusty Artisan Bread and a glass of wine round out any of these suggestions for a lovely meal on a crisp, cold day!
Roasted Carrots And Parsnips
Ingredients
- 4 large carrots peeled and cut into 1/2-inch pieces
- 4 large parsnips peeled and cut into 1/2-inch pieces
- 1 1/2 tablespoons extra-virgin olive oil
- Kosher salt and black pepper to taste
- 2 tablespoons unsalted butter softened
- 1 tablespoon fresh thyme leaves
- Grated Parmesan cheese for garnish (optional)
Instructions
- Preheat your oven to 400°F.
- In a large bowl, toss together the carrots and parsnips with the olive oil, kosher salt, and black pepper until evenly coated.
- Spread the vegetables in a single layer on a rimmed baking sheet. Roast in the preheated oven for 40 minutes, stirring halfway through, until tender and lightly browned.
- Remove the roasted vegetables from the oven. While still warm, toss them gently with softened butter and fresh thyme leaves. If using, sprinkle on Parmesan cheese. Transfer to a serving platter and serve immediately.
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