Roasted Parsnips and Carrots

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

Yield:
4 servings
Level:
Easy

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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4.7 27
I made this for some friends and it was a huge success! Everyone was asking for the recipe and I referred them to this page. I love the way you cook and how easy you make it to follow your recipes. Thanks Again for the great recipe. :) item not reviewed by moderator and published
So tasty and easy, thanks Ina (again)! item not reviewed by moderator and published
This was so incredibly delicious and the fragrance while cooking was divine! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
ok, will not be making it again item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Did you use table salt instead of Kosher salt? That makes a huge difference! item not reviewed by moderator and published

This recipe is featured in:

The Best Thanksgiving Side Dishes