Why You’ll Love Roasted Carrots and Parsnips Recipe

I love this recipe because it’s easy to prepare, requires just a few ingredients, and delivers big flavour with minimal fuss. Roasting brings out the natural sweetness of the vegetables and creates crispy edges that everyone enjoys. It’s a versatile side that pairs well with so many mains, and it’s one of those dishes I come back to time and time again.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• 500g carrots peeled and cut into sticks

• 500g parsnips peeled and cut into sticks

• 3 tablespoons olive oil

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 teaspoon salt

• ½ teaspoon black pepper

• Optional: fresh parsley for garnish

Directions

I start by preheating my oven to 200°C (fan bake). I peel the carrots and parsnips, then cut them into sticks of similar size to ensure even roasting.

I place the prepared carrot and parsnip sticks into a large bowl and drizzle the olive oil over them. I sprinkle the dried thyme, dried rosemary, salt, and black pepper on top, then toss everything together until the vegetables are evenly coated in oil and seasonings.

Next, I spread the carrots and parsnips in a single layer on a large baking tray. I make sure they aren’t overcrowded so they roast rather than steam.

I roast them in the preheated oven for about 25–30 minutes, turning them once halfway through cooking. The vegetables are done when they are tender and have developed golden brown, caramelised edges.

Once they’re roasted to my liking, I remove them from the oven and sprinkle fresh parsley on top if I’m using it.

Servings and Timing

This recipe serves about 4–6 people. I usually spend about 10 minutes prepping and about 25–30 minutes roasting, so it’s ready in roughly 40 minutes.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm them in the oven at a moderate temperature until heated through, which helps keep the edges crisp. You can also reheat them in a skillet on the stovetop with a little olive oil.

FAQs

Can I add other vegetables?

I often add parsnips and sweet potatoes or even turnips to this mix for more variety.

Do I need to peel the carrots and parsnips?

I usually peel them, but if the skins are thin and clean, I sometimes leave them on.

How do I prevent the vegetables from burning?

I keep an eye on them during roasting and turn them once halfway through so they brown evenly without burning.

Can I use fresh herbs instead of dried?

Yes — I use fresh thyme and rosemary when I have them, adding them toward the end of roasting.

What seasoning works well with these vegetables?

I sometimes add a touch of garlic powder, paprika, or a drizzle of honey for extra flavour.

How long should the vegetables be cut?

I cut them into sticks about the same size so they cook evenly, usually about 2–3 inches long.

Can I make this dish gluten-free?

Yes, it’s naturally gluten-free.

How do I store leftovers?

I keep them in an airtight container in the fridge and reheat in the oven or skillet.

Can I prepare these ahead of time?

I sometimes cut and season the vegetables ahead of time and roast them when I’m ready to eat.

What main dishes pair well?

I serve them with roast chicken, grilled meats, or with grains and a fresh salad.

Conclusion

Roasted Carrots and Parsnips are one of my favourite easy side dishes because they’re simple to make and full of natural sweetness and flavour. The golden, caramelised edges and tender centres make this a dish I love serving with family meals or when I want a wholesome vegetable side that everyone enjoys.