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Roasted Parsnips or Carrots

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Roasted Parsnips or Carrots

Roasted Parsnips or Carrots

Jessica Braider
If you've never had parsnips, this is the perfect recipe to try them! Sweet and crunchy, you'll fall in love immediately.
Cook Time 30 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 4 servings


  • 1 lb. parsnips or carrots or use a combination of both
  • 1 - 2 Tbsp. extra virgin olive oil
  • 1/4 tsp. kosher salt sea salt, or other coarse salt
  • 1/8 - 1/4 tsp. black pepper


  • Preheat the oven to 450 degrees.
  • Cut the parsnips and/or carrots lengthwise into halves or quarters (depending on their size) and cut those strips into 1-inch pieces.
  • In a roasting pan, toss the pieces with the oil, salt, and pepper (add ½ - 1 tsp. fresh thyme, if desired).
  • Roast them until they are lightly browned, 15 - 20 minutes, tossing once. The longer they cook, the sweeter they become.


Nutritional Information Per Serving (% based upon daily values): Calories 77, Total Fat: 3g, 4%; Saturated Fat: 1g, 1.5%; Cholesterol: 0mg, 0%; Sodium: 12mg, 5%; Total Carbohydrate: 14g, 4.5%; Dietary Fiber: 4g, 15%; Sugar: 4g; Protein: 1g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dairy-Free, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, No Added Sugar, Nut-Free, Side Dish, Spring, Vegan, Vegetarian, Winter
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