Roasted Parsnips and Carrots

Total Time:
1 hr
Prep:
20 min
Cook:
40 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 2 pounds parsnips, peeled
  • 1 pound carrots, unpeeled
  • 3 tablespoons good olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 tablespoons minced fresh dill or parsley
Directions

Preheat the oven to 425 degrees F.

If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.

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    This was so incredibly delicious and the fragrance while cooking was divine!
    p.s. I wish parsnips weren't so expensive at the grocery store but they will MOST DEF be part of our garden this year!
    they are tricky to raise - it's knowing when to dig them out. My Mom used to leave them in the ground til Feb, then dig them out, she said it made them sweeter. Right now I"m find parsnips at my local krogers for about .99/pound.
    Absolutely delicious. The second time I made the recipe I added a few tiny red potatoes. We really enjoyed this recipe, and we have it on a regular rotation.
    LOVE THIS!! It's so simple yet so tasty and versatile I can't get enough of it. I hardly ever think of the lowly parsnip when I'm at the grocery store but after discovering this recipe I cant stop buying them!! Another reviewer mentioned about the salt. I always take salt suggestions subjectively because everyone's palette is different. So although this recipe calls for a tablespoon of salt, I usually go easy beforehand and if necessary add later on. Roasting these veggies really brings out a natural sweetness. I've even begun adding different kinds of squash in the mix. SO YUMMY!
    SO SALTY. I always assume recipes written by chefs and "tested" by kitchens are good to go. This was awful - we sat down to eat it and couldn't. Nobody finished. A shame and it looked great. And no, I don't assume I have to second-guess the pros and "fix" what they suggest, for example, the amount of salt to use.
    Did you use table salt instead of Kosher salt? That makes a huge difference!
    I love this dish! In a season of nothing but experimentation in the kitchen, I have included this in three meals because I just can't imagine a tastier or more colorful side dish.
    Excellent. My three year old thought the parsnips were french fries and ate them. I roasted mine for longer than 40 minutes due to the timing of the entree, as a result they dried out a bit. My recommendation would be to limit the time in the oven.
    Peeling the carrots in this recipe is a good thing to do. Although it says unpeeled carrots, carrots with peels on can be a tad bitter when roasted. With parsnips and carrots both peeled, this is a winner for letting the flavors of the root veggies shine. I did back down the salt a bit.
    ok, will not be making it again
    Oh my goodness! This recipe is a keeper! I was very anxious about using parsnips and incorporating that into the carrots being roasted... But it turned out that the parsnip was better than the carrots, in terms of taste and flavor. Never knew it was sweet! 
     
    I was so sad when I went to VA to visit my in-laws, I saw parsnips for a good price and bought 1 lbs worth. I forgot to bring them back to me to Charlotte :( Ah well.
    Delicious, easy and lovely on a platter. Cooked in 20 minutes. I will make again and again.
    What a pleasant surprise! The simple roasting of these veggies brought out the sweetness in each and my family really enjoyed. I must have overlooked the recommended oven temperature so I set it for 375 for 25 min.
    Roasted parsnips are delicious and this is one of my favorite recipes to follow for roasting them together with carrots. DH, who thinks most vegetables will kill him if he eats them, will not say "no" to roasted parsnips. Sadly, though, almost every single time I buy them, the person at the check out register asks me what they are and how to prepare them.  
     
    Thanks, Ina, for another great recipe!
    Same thing happened to me at the checkout. LOL
    Incredibly easy dish and so flavourful. The roasting really brings out the flavours. This recipe will definitely be used again and again.
    Great side!
    This is great. even my friends who don't like "cooked carrots" love this. Easy.
    INA LOVES ROASTING VEGETABLES AND SO DO I. ROASTING BRINGS OUT A CONCENTRATED SWEETNESS THAT NO OTHER METHOD COMES CLOSE TO. THE PARSNIPS ARE ESPECIALLY SWEET WHEN ROASTED. YOU CAN USE THIS RECIPE TO ROAST ANY VEGETABLE...JUST KEEP YOUR EYE ON IT...WHEN THEY ARE DONE...TAKE THEM OUT - EVEN IF IT IS BEFORE THE STATED TIME... AMAZING THAT SOME PEOPLE LEAVE THEM IN, BURN THEM AND THEN BLAME THE RECIPE/CHEF.
     ALSO, GETTING A LITTLE TIRED OF REVIEWERS WHO ARE CONSTANTLY CRITICAL OF "TOO MUCH SALT". FIRST OF ALL, USE KOSHER SALT AND SECOND, USE YOUR HEAD - TASTE IT!!! AGAIN, DON'T BLINDLY FOLLOW THE STATED SEASONINGS AND THEN BLAME THE RECIPE/CHEF. CHEEZ!
     
     AND WHAT IS WITH THIS SITE AND THOSE ADS OR WHATEVER THEY ARE! IF YOU ARE AS ANNOYED AS I AM, GO TO THE BOTTOM OF THE PAGE AND ON THE FAR RIGHT IS A "CONTACT" YOU CAN CLICK ON AND SEND A MESSAGE TO FNN. COMPLAINTS ON THIS 'REVIEW' PAGE DON'T SEEM TO MATTER.
    I love this! It was so easy; there was no need to measure the ingredients. I had baby carrots so I used those and fresh dill, yumm. I had a vegan guest for dinner. This was one of the things I made, it was perfect. It is sure to be a staple.
    My Aunt always made parsnips and carrots for Thanksgiving, so this recipe is nothing new to me. It still remains one of my favorites and now my adult children love them too. Parsnips are one of those forgotten vegetables. Too bad, they are very good for you... very high in Vitamin C. Parsnips and carrots are also good roasted and then drizzled with a mixture of balsamic vinegar and honey.
    Super simple side-dish. One suggestion is to cut down on the salt a bit since I don't know if you really need that much. It sucked up almost an entire days worth of recommended sodium intake.
    I mean, who eats parsnips? My fiance loves vegetables but we were stuck in a rut with the same ones over and over again. I was looking for something new when my best friend told me about this recipe. DELICIOUS! I'm so excited about trying this out on him. It's new and exciting and and soooo easy to make.
    I adore Ina, she is my food go to gal. These were okay for our clan. We had never tried parsnips and probably wont be having them again. But the issue with this recipe was too much pepper, and we even put in half of what it called for, it was pretty spicy. My kids wouldnt touch it. But I love roasted veggies, thanks for an easy recipe.
    I have never had parsnips before and Ina is never wrong with her recipes. This is delicious sidedish especially with the fresh herbs. After making this once, it will be one of my favorite sides for years to come---and it's so easy too!!
    I made this recipe as a side dish with my holiday prime rib. It was a big hit and so easy to do. I made this a couple of hours ahead of time and reheated while the roast was resting. They came out perfect. If you are looking for a dish that you can put in the oven and forget about it, this is it. Elegent and rustic at the same time.
    I love this show, had to give this recipe a try and it was easy and great. Similar to the roasted jeweled vegetable. Both were a big hit!
    This seems like such a simple recipe, I almost didn't try it. This time of the year makes me want to cook parsnips so I decided to try it. The combination of the parsnips with the carrots first of all looks so nice, it smells great while roasting and the roasting bring out such a great flavor from the vegetables. I would absolutely serve this to company. Ina does it again!
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