Name: Roasted Carrots and Parsnips
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 parsnips; 4 carrots; 2 tablespoons extra virgin olive oil; 1 tbsp fresh rosemary; 0.25 tsp sea salt; 0.25 tsp black pepper

From the Cook

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Roasted Carrots and Parsnips

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Ingredients

Warning0 allergens identified

Roasted Carrots and Parsnips

4 parsnipspeeled and chopped into 1/2″ chunks

4 carrotspeeled and chopped into 1/2″ chunks

2 tablespoons extra virgin olive oil

1 tbsp fresh rosemarychopped

¼ tsp sea salt

¼ tsp black pepperfreshly ground

Instructions

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Instructions

Preheat the oven to 400 degrees. Place the parsnips and carrots on a large rimmed sheet pan and toss with the olive oil, rosemary, and salt and pepper until well coated, then spread in an even layer.

Roast for 35-45 minutes, or until the vegetables are tender and caramelized. Enjoy!

Nutrition

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Tips & Tricks (5)

Cut for Even Caramelization ✂️
Cut carrots and parsnips into uniform 3-4 inch batons so they roast at the same rate and develop even golden-brown caramelization on all sides.
Pat Dry Before Roasting 💧
Pat the vegetables completely dry with paper towels after washing to remove surface moisture, which prevents steaming and allows for superior caramelization and crispy edges.
Single Layer Spacing Matters 📐
Arrange vegetables in a single layer with space between each piece on the baking sheet—overcrowding causes steaming instead of roasting, resulting in soft rather than caramelized vegetables.
Toss Halfway for Perfection 🔄
Shake the pan or toss vegetables halfway through the 25-30 minute roast time to ensure all sides get equal browning and all pieces cook uniformly.
Fresh Rosemary Added Late 🌿
Add fresh rosemary sprigs in the final 5 minutes of roasting rather than at the start to preserve their delicate aromatics and prevent the needles from burning or becoming bitter.