One of my favorite ways to eat parsnips!

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C).

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  • 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.

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

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

Nutrition Facts

330 calories; protein 2.8g; carbohydrates 32.6g; fat 22.3g; cholesterol 30.5mg; sodium 211mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/07/2018
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 butter so you may want to make half. This will make the perfect side dish over the holidays. Vibrant colors are always a nice addition to your plate. Read More
(2)

Most helpful critical review

Rating: 3 stars
01/06/2019
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 roasted in butter and honey. Read More
10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/07/2018
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 butter so you may want to make half. This will make the perfect side dish over the holidays. Vibrant colors are always a nice addition to your plate. Read More
(2)
Rating: 5 stars
01/05/2020
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! Read More
Rating: 5 stars
01/12/2020
Only need to cook about 30 minutes. Herb butter is excellent! Read More
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Rating: 4 stars
04/24/2020
This was a pretty good recipe. I think the only thing I would do is cut down on the cook time to 30 to 35 minutes. My veggies were a little well done, but they tasted great. Read More
Rating: 5 stars
01/10/2019
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 was delish! Read More
Rating: 3 stars
01/06/2019
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 roasted in butter and honey. Read More
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