Roasted Parsnips and Carrots


These roasted parsnips and carrots are one of my favorite ways to eat vegetables!

Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins


  • 1 pound carrots

  • 1 pound parsnips

  • 3 tablespoons extra-virgin olive oil

  • salt and ground black pepper to taste

  • ¼ cup butter, softened

  • 2 tablespoons minced shallot

  • 2 tablespoons chopped fresh chives

  • 1 ½ teaspoons chopped fresh rosemary

  • 1 ½ teaspoons chopped fresh thyme

  • 1 clove garlic, minced


  1. Preheat the oven to 450 degrees F (230 degrees C).

  2. Cut carrots and parsnips into 2-inch matchsticks about 1/4-inch thick. Toss with olive oil. Season with salt and pepper and toss again. Spread carrots and parsnips in a 10x15-inch baking dish.

  3. Roast in the preheated oven, stirring every 15 minutes, until browned, 40 to 45 minutes.

  4. Combine butter, shallot, chives, rosemary, thyme, and garlic in a small bowl. Add to hot vegetables and toss to coat.

    close up view of Roasted Parsnips and Carrots with herbs in a white baking dish
    France C

Nutrition Facts (per serving)

330 Calories
22g Fat
33g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 330
% Daily Value *
Total Fat 22g 29%
Saturated Fat 9g 44%
Cholesterol 31mg 10%
Sodium 211mg 9%
Total Carbohydrate 33g 12%
Dietary Fiber 9g 32%
Total Sugars 11g
Protein 3g
Vitamin C 28mg 140%
Calcium 88mg 7%
Iron 1mg 7%
Potassium 820mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love