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Roasted Parsnips and Carrots

Rated as 4.67 out of 5 Stars

"One of my favorite ways to eat parsnips!"
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50 m servings 330
Original recipe yields 4 servings


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  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.

Nutrition Facts

Per Serving: 330 calories; 22.3 32.6 2.8 31 211 Full nutrition

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Read all reviews 5
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So delicious!!! The veggies are perfectly caramelized and seasoned. I did find the cook time was a little long - my veggies were done after 30 mins. I also ended up using only half the herb butt...

Only need to cook about 30 minutes. Herb butter is excellent!

I made changes! I have a garlic and onion intolerance so I used a garlic infused olive oil, cut the veggies thin, and it baked in less time. Was DeLish! Thanks for the spice suggestions!

My family loved this and I will definitely be making it again. I didn't have rosemary so I left it and used dehydrated chives instead of fresh. I have never eaten parsnips before and thought it ...

They were ok. Parsnips tend to cook faster than carrots. Might put them in after carrots have cooked for 5-10 mins. Colour was nice. Flavour was all right. Nothing out of the ordinary. Prefer ro...