My grilled carrots and parsnip are such a classic side dishthere are good reasons! The oven will change them, enhance their flavor, caramelize the sugar, and brown the exterior with little effort with your efforts!
I grew up this dish. My mom (mom from the UK) makes roasted carrots and parsnips at least once a week and I’m glad she did it! Baking will always be my favorite way to make the vegetables better. This is our favorite roasted carrot recipe that happens, and this recipe happens at this party.
If you are not familiar with parsnips, they are between carrots and potatoes (sweet like carrots and creamy like potatoes). I love them! We also use them to make cream parsnips, and I think every day the competitors mash potatoes.
Key Ingredients
- carrot: Use various carrots for this recipe. Orange carrots are the most common, but yellow, purple or more exciting varieties are great! Scrub the carrots to clean and skip the peel (useful when there are limited busy nights) or peel.
- Pasnip: Parsnip is usually sold near other root vegetables and looks like white carrots. Look for a firm, smooth and even decolorization without soft spots. Like carrots, you can clean them and then skip peeling or peeling.
- Oil, salt and pepper: I like avocado oil or olive oil. Then I just season the carrots and parsnips with salt and pepper. You can exchange my favorite flavored salt or use herbal blends like Herbes de Provence.
- Fresh mint: When I’m on hand, I like to toss warm roasted veggies with chopped fresh mint. Other herbs are cute too! You can even make herb butter like I do for butter roasted carrots.
Roasted carrots and parsnips
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Prepare
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chef
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The carrots and parsnips are cute and you can make this baked version in about 30 minutes. The roasted carrots and parsnip are excellent, just oil, salt and pepper, but we especially like to throw them away with fresh mint before serving!
6 servings
You will need
1 lb (450g) carrot, peeled, 4 to 5 medium
1 lb (450g) parsnips, peeled, 4 to 5 medium
2 tablespoons olive oil or avocado oil
1/2 teaspoon fine sea salt
1/2 teaspoon fresh black pepper
2 tablespoons chopped fresh mint, optional
direction
1Heat the oven 400°F (200°C). Line a large baking tray with parchment paper, or use a silicone baking mat.
2Trim the carrots and parsnips and cut them diagonally into 1-inch-thick slices. When the carrots are roasted, they shrink. (Depending on the width of the thicker end of the parsnips, you may want to cut each stick in half lengthwise.)
3Add carrots, parsnips, oil, salt and pepper to a large bowl and toss them to the full coating. Spread them on a prepared baking sheet.
4Bake for 15 minutes, stirring, then bake until the carrots and parsnips are tender and caramel around the edges, 5 to 10 minutes long. (For more caramelization, bake for another 5 to 10 minutes.)
5Mix well with chopped mint.
Adam and Joanne’s Tips
- storage: Place roasted carrots and parsnips in an airtight container and refrigerate for up to 4 days. To freeze them, freeze them in a single layer on a parchment-lined baking sheet. Once frozen, transfer them to a freezer-safe container and they will last up to 3 months.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1 of 1 serving
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Calories
118
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Total fat
5G
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Saturated fat
0.7 g
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cholesterol
0mg
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sodium
236.4mg
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carbohydrate
18.5g
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Dietary fiber
5.2g
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Total sugar
6G
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protein
1.4 grams
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
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