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Roasted Parsnips and Carrots Recipe

Roasted Parsnips and Carrots

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Average Rating:

Total Reviews: 17

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  • on April 06, 2013

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    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.

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  • on March 03, 2013

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    Delicious, easy and lovely on a platter. Cooked in 20 minutes. I will make again and again.

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  • on January 02, 2012

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    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.

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  • on December 23, 2011

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    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!

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  • on January 08, 2011

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    Incredibly easy dish and so flavourful. The roasting really brings out the flavours. This recipe will definitely be used again and again.

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  • on December 26, 2010

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    Great side!

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  • on December 11, 2010

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    This is great. even my friends who don't like "cooked carrots" love this. Easy.

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  • on December 05, 2010

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    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.

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  • on November 24, 2010

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    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.

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  • on November 08, 2010

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    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.

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