Roasted Parsnips and Carrots



Serving size

about 4 ounces veggies
30 Minutes

This recipe can easily be multiplied or cut in half and keeps well, refrigerated, for 3-4 days. Great hot or cold.

Roasted Parsnips and Carrots


8 ounces Carrots, raw (peeled and sliced into rounds)
8 ounces Parsnips, raw (peeled and sliced into rounds)
1 Tbsp. Olive oil
1 tsp. Dried rosemary
1/8 tsp. Salt
1 to taste Black pepper


Place a large baking sheet in the oven and preheat the oven to 400°F.

Fold the carrots, parsnips, rosemary, salt, and pepper together and place on the baking sheet and return to the oven.

Reduce the oven heat to 375°F.

Roast the carrots and parsnips for about 20 to 25 minutes, stirring once or twice, until the carrots and parsnips are slightly soft and are lightly browned.

Serve hot or allow to cool and then refrigerate.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

While this recipe is cooking your house will fill up with the lovely aroma of rosemary. Great hot or cold, take this dish to your next potluck: easy, colorful and delicious.

This recipe seems deceptively simple and those are the best dishes usually. The carrots and parsnips speak for themselves with great sweet flavors of the veggies that is made better with a bit of rosemary and the slight caramelization of roasting.

The instructions call for cutting the veggies into rounds, but if you have smaller carrots and parsnips or those that are fat at one end and tapered at the other, cut full rounds at the tapered end and half or quarter rounds depending on the size at the base. The goal is to have your cut carrots and parsnips all about the same size.

"The day is coming when a single carrot, freshly observed, will set off a revolution."

Paul Cezanne, Artist