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roasted carrots and parsnips on a serving platter
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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!
Course Side Dish
Cuisine American
Keyword roasted carrots, roasted parsnips, roasted side dishes, roasted vegetables, vegetarian side dishes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 - 6 servings
Calories 299kcal
Author Kathleen

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.
    Step 1 how to make roasted carrots and parsnips, Cut the carrots and parsnips.
  • 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.
    Step 2 how to make roasted carrots and parsnips with rosemary, Toss with salt, pepper, and vegetable oil 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.
    Step 3 how to make roasted carrots and parsnips, Spread the mixture in the baking dish. Roast in the oven.
  • 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.
    Step 4 how to make roasted carrots and parsnips with rosemary, 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.
  • 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.
    Step 5 how to make roasted carrots and parsnips, Add the herb butter.

Notes

  1. 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. 
  2. 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