Introduction

Oh, hello there, my friend! Do you ever get those cravings for something warm, comforting, and just bursting with delicious flavor? Something that makes your kitchen smell absolutely amazing and feels like a hug on a plate? Well, let me tell you, this Roasted Carrots and Parsnips recipe is exactly that. It’s so simple, yet the transformation that happens in the oven is pure magic. I remember making this for the first time, and my family just raved. It’s become a staple in our house, and I’m so excited to share it with you!

Why You’ll Love This Recipe

Fast: Seriously, from pantry to plate in under an hour, with minimal hands-on time.
Easy: If you can chop and toss, you can make this! It’s perfect for weeknights.
Giftable: While this is best served fresh, the ingredients are pantry staples, making it easy to whip up for last-minute guests.
Crowd-pleasing: Even the pickiest eaters will find themselves reaching for these sweet, caramelized veggies.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need:

1 pound (450g) carrots: About 4-5 medium carrots. Look for ones that are firm and bright orange.
1 pound (450g) parsnips: Also about 4-5 medium parsnips. These look a bit like pale carrots and have a wonderfully sweet, earthy flavor.
2 tablespoons olive oil or avocado oil: I love using good quality olive oil for its fruity notes, but avocado oil is a great alternative if you prefer something with a higher smoke point.
1/2 teaspoon fine sea salt: Just enough to enhance all those natural flavors.
1/2 teaspoon fresh ground black pepper: A little zing to balance the sweetness.
2 tablespoons chopped fresh mint (optional): This is my secret weapon! It adds a burst of freshness that perfectly complements the roasted roots. If you don’t have fresh mint, don’t worry, the recipe is still fantastic without it.

How to Make It

Alright, let’s get cooking! This is going to be a breeze.

Preheat your oven: Get that oven fired up to 400°F (200°C). A nice hot oven is key for that perfect caramelization.
Prep your veggies: Take your carrots and parsnips. Trim off the ends, give them a good peel if you haven’t already, and then cut them into pieces that are roughly the same size, about 1 to 2 inches long. Uniformity is your friend here, as it ensures everything cooks evenly.
Season them up: Pop those prepped carrots and parsnips into a big bowl. Drizzle them with your olive oil (or avocado oil), sprinkle in the sea salt and black pepper. Now, get your hands in there and toss everything together until each piece is beautifully coated. It’s a satisfying step!
Spread them out: Grab a baking sheet (or two, if your veggies are looking a bit crowded). Spread the seasoned carrots and parsnips out in a single layer. This is important – if they’re piled up, they’ll steam instead of roast, and we want that lovely crisp edge!
Roast to perfection: Pop that baking sheet into your preheated oven. Roast for about 25 to 35 minutes. Now, halfway through that roasting time (around 15 minutes in), give them a little flip with your spatula. This helps them brown evenly on all sides. You’re looking for them to be tender when you pierce them with a fork and have those beautiful, slightly caramelized edges.
The finishing touch: Once they’re perfectly roasted and smell heavenly, take them out of the oven. If you’re using that fresh mint, sprinkle it over the top right before serving. Oh, that aroma!

Substitutions & Additions

This recipe is fantastic as is, but you know me, I love to play around! Here are a few ideas:

Sweetener: If you like things a little sweeter, a drizzle of honey or maple syrup tossed with the veggies before roasting is divine.
Herbs: Thyme or rosemary also work beautifully with carrots and parsnips. A sprinkle of dried herbs during the last 10 minutes of roasting is lovely.
Spices: A pinch of smoked paprika or even a tiny bit of cayenne pepper can add a nice depth of flavor.
Other Veggies: Feel free to toss in some cubed sweet potatoes or chunks of butternut squash with the carrots and parsnips for a heartier side dish.

Tips for Success

A few little tricks up my sleeve to make these even better:

Don’t overcrowd the pan: I can’t stress this enough! Give those veggies space to breathe and roast. If you have too many for one pan, use two.
Uniform cuts: Cutting the veggies into similar sizes ensures they all cook at the same rate, so you don’t end up with some mushy and some hard.
Prep ahead: You can peel and chop the carrots and parsnips a day in advance and store them in an airtight container in the refrigerator. Just toss with oil and seasoning right before roasting.
Check for doneness: Ovens can be quirky! Start checking at the 25-minute mark to see if they’re tender.

How to Store It

These roasted gems are best enjoyed right away when they’re warm and tender. However, if you happen to have any leftovers (which is rare in my house!), you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, I like to pop them back in the oven for a few minutes at around 350°F (175°C) to bring back some of that lovely texture.

FAQs

Got questions? I’ve got answers!

Q: Can I use frozen carrots and parsnips?
A: While fresh is always best for texture, you can use frozen. Make sure to thaw and pat them very dry before tossing with oil and seasoning to avoid a watery result.

Q: What if I don’t have mint?
A: No problem at all! The recipe is delicious without it. Parsley or chives would also be lovely fresh garnishes if you have them on hand.

Q: Can I roast these vegetables at a different temperature?
A: You can, but 400°F (200°C) is ideal for achieving that sweet caramelization. If you lower the temperature, they’ll need to roast longer, and you might not get the same lovely browned edges.

Sweet & Savory Roasted Carrots and Parsnips

A simple and delicious roasted vegetable side dish that's perfect for weeknights or special occasions. These carrots and parsnips caramelize beautifully in the oven, offering a sweet and savory flavor with an optional burst of fresh mint.

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Prep Time 15

Cook Time 30

Servings 4 servings

Equipment

Baking Sheet Use one or two depending on the quantity of vegetables to avoid overcrowding.
Large bowl For tossing the vegetables with oil and seasoning.
Peeler For peeling the carrots and parsnips.
Knife For chopping the vegetables.
Spatula For flipping the vegetables during roasting.

Ingredients

Main Ingredients

1 pound carrots About 4-5 medium carrots. Look for ones that are firm and bright orange.
1 pound parsnips About 4-5 medium parsnips. These look a bit like pale carrots and have a wonderfully sweet, earthy flavor.
2 tablespoons olive oil or avocado oil Olive oil for fruity notes, avocado oil for a higher smoke point.
0.5 teaspoon fine sea salt Just enough to enhance all those natural flavors.
0.5 teaspoon fresh ground black pepper A little zing to balance the sweetness.
2 tablespoons chopped fresh mint Optional. Adds a burst of freshness. If you don't have fresh mint, the recipe is still fantastic without it.

Instructions

Preheat your oven to 400°F (200°C).
Trim off the ends of the carrots and parsnips, peel them if needed, and cut them into uniform pieces, about 1 to 2 inches long.
1 pound carrots
In a large bowl, toss the prepped carrots and parsnips with olive oil (or avocado oil), sea salt, and black pepper until each piece is coated.
1 pound carrots
Spread the seasoned vegetables in a single layer on a baking sheet (or two if necessary).
1 pound carrots
Roast for 25 to 35 minutes, flipping the vegetables halfway through, until tender and lightly caramelized.
Remove from the oven and sprinkle with fresh mint, if using, before serving.
1 pound carrots

Notes

For best results, do not overcrowd the pan and ensure uniform cuts for even cooking. You can prep and chop the vegetables a day in advance.