I love roasted vegetables, and my roasted carrots and parsnips are sweet, crispy and so pretty presented on a favorite platter. Roasting brings out the natural sweetness of these delicious root vegetables.
I love the little browned bits that form. If you a searching for something different for your Thanksgiving table, this is it!
Adding fresh herbs, aromatics, and butter will delight even the pickiest eaters. I promise this vegetable dish will knock your socks off!
ROASTED CARROTS AND PARSNIPS INGREDIENTS
- Carrots: Take this common veggie from good to great by roasting them.
- Parsnips: These are less known compared to carrots but are very similar. White in color and similar in shape, this is a creamier root vegetable with a neutral taste.
- Salt + Black pepper: Table salt and fresh cracked black pepper.
- Olive oil: A must when roasting. I use extra virgin olive oil.
- Butter: This fat brings out the flavor and sweetness of the veggies.
- Shallots: I love shallots. They fall between garlic and red onion and add such a wonderful savory flavor.
- Chives: This brings freshness to the veggies.
- Rosemary: Fresh rosemary goes a long way. They are aromatic and add just the right color and taste.
- Thyme leaves: Fresh thyme is lemony and minty.
- Garlic: The perfect aromatic for this dish. I use fresh cloves.
TIPS
- How to Julienne: When chopping these veggies, peel and cut into 2-inch sections. Halve each section. Flat side down, slice each section into half-inch slices. Then, flip each section on their side creating a stack, then slice it into half-inch pieces again.
- Roasting Time: Roast and toss every 15 minutes until the veggies are tender and show little brown bits, about 30 minutes, depending upon your oven and roasting pan thickness.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Fridge? Once made, your roasted carrots and parsnips last up to three days in the fridge.
- Can You Freeze This? It is not recommended to freeze.
- Make-Ahead: This dish can be made ahead.
- Food Safety: If you’d like more info on food safety check out this link.
SERVING RECOMMENDATIONS
This vegetable side dish is truly so delicious, we have it for dinner often! We love it with Mississippi pot roast, smothered chicken, buttermilk roasted chicken, crockpot chicken and gravy, Swiss steak, and so, so many more!
HOW TO MAKE ROASTED CARROTS AND PARSNIPS
- Cut the carrots and parsnips.
- Toss with salt, pepper, and vegetable oil until evenly coated.
- Spread the mixture in the baking dish. Roast in the oven.
- While vegetables are in the oven, prepare the herb butter: Place butter, shallots, chives, rosemary, thyme, and garlic in a small bowl and stir until evenly combined.
- Add the herb butter.
- Toss to evenly coat the vegetables.
- Serve.
***See the full instructions below.
MORE EASY VEGETABLE THANKSGIVING SIDE DISHES
- Green Bean Casserole
- Air Fryer Green Beans
- Cheesy Roasted Brussels Sprouts
- Cheesy Broccoli Cauliflower Casserole
- Parmesan Potatoes
- Mashed Potatoes
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Roasted Carrots And Parsnips
My roasted carrots and parsnips are sweet, crispy and so pretty presented on a favorite platter. I promise this vegetable dish will knock your socks off!
Servings: 4 - 6 servings
Ingredients
- 5 large carrots, peeled
- 4 large parsnips, peeled
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 3 tablespoons unsalted butter, at room temperatur
- 2 tablespoons shallots, minced
- 2 tablespoons fresh chives, finely chopped
- 1 1/2 teaspoons fresh rosemary, finely chopped
- 1 1/2 teaspoons fresh thyme, chopped
- 3 cloves garlic, minced
Instructions
- Arrange an oven rack to the center position. Preheat oven to 450ºF (232ºC).
- Cut the carrots (5) and parsnips (4) into 1/4 inch julienned matchstick pieces 2 inches long.
- Add them to a large mixing bowl and toss with salt (1 1/2 teaspoons), pepper (1/2 teaspoon), and oil (2 tablespoons) until evenly coated.
- Spread the mixture in an 11x1-inch rectangular baking dish (2 1/2 quarts).
- Place in the oven on the arranged shelf and roast, stirring every 15 minutes, for 40- 45 minutes or until the vegetables are tender and the ends are browning.
- While vegetables are in the oven, prepare the herb butter: Place butter (3 tablespoons), shallots (2 tablespoons), chives (2 tablespoons), rosemary (1 1/2 teaspoons), thyme (1 1/2 teaspoons), and garlic (3 cloves) in a small bowl and stir until evenly combined.
- When vegetables come out of the oven, add the herb butter and toss to evenly coat the vegetables. Taste and adjust salt and pepper as needed.
Notes
- How to Julienne: When chopping these veggies, peel and cut into 2-inch sections. Halve each section. Flat side down, slice each section into half-inch slices. Then, flip each section on their side creating a stack, then slice it into half-inch pieces again.
- Roasting Time: Roast and toss every 15 minutes until the veggies are tender and show little brown bits, about 30 minutes, depending upon your oven and roasting pan thickness.
Nutrition
Serving: 1serving | Calories: 299kcal | Carbohydrates: 39g | Protein: 3g | Fat: 16g | Saturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 23mg | Sodium: 952mg | Potassium: 910mg | Fiber: 11g | Sugar: 12g | Vitamin A: 15402IU | Vitamin C: 35mg | Calcium: 100mg | Iron: 2mg
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