Roasted Carrots and Parsnips – Spend With Pennies


by Sil Pancho



Roasted Carrots and Parsnips are an easy way to enjoy root veggies. Sweet carrots & parsnips are tossed with seasonings and roasted to perfection!

Similar in shape, these veggies have different colors and slightly different flavors and textures. A cozy side next to any meal.

baked Carrots and Parsnips on a baking sheet

Perfectly Roasted Veggies

  • Roasting vegetables increases their sweet flavor while making them crispy, tender, and delicious. And roasting doesn’t just need to be applied to potatoes. Roasting is great for so many veggies from cauliflower to sweet potatoes.
  • With just two simple vegetables – carrots and parsnips – this recipe is really easy to prepare. Just peel, cut, and then toss with the oil, salt, and brown sugar.
  • They also don’t take long to cook – just 20-30 minutes.

Carrots and Parsnips with seasonings and oil in the back

Ingredients & Variations

PARSNIPS: These long carrot-like vegetables can be found in the produce section of the supermarket. Generally, they are sold in bags like carrots. They are long and thin like a carrot, however, they are more off-white and creamy. It is best to peel them and cut off the ends before cooking.

CARROTS: Carrots are such a cheap and versatile vegetable. They are great for munching on raw, but they are also great for roasting. In the fall carrots are at their sweetness, especially when purchased at farmer’s markets.

VARIATIONS: Brown sugar can be substituted with a drizzling of melted honey or maple syrup. Switch up this recipe by adding some balsamic vinegar, this would give these roasted vegetables more of a glaze. Toss in a potato, brussels sprouts, or onion for more variety.

ingredients to make Carrots and Parsnips in a bowl

How to Make Carrots and Parsnips

Make a new side with this carrots and parsnips recipe!

  1. Peel & cut the carrots & parsnips into 2″ pieces.
  2. Toss veggies with remaining ingredients (per recipe below).
  3. Roast until tender.

Carrots and Parsnips on a baking sheet before cooking



Roasted vegetables will last in an air-tight container in the refrigerator for 3-4 days. They are also great to freeze & will keep in the freezer for up to 6 months.

Thaw & reheat under the broiler until heated through, or toss in the microwave.

plated Carrots and Parsnips

Entrèes to Pair with Roasted Veggies

Did you make these Carrots & Parsnips? Be sure to leave a rating and a comment below!

Carrots and Parsnips

Colorful & crispy on the outside and tender on the inside, these roasted carrots & parsnips pair perfectly with so many entrèes!

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  • Preheat the oven to 400°F.

  • Peel carrots and parsnips and cut into approximately 2″ pieces. Cut the thicker pieces in half lengthwise.

  • Toss all ingredients together and spread onto a large baking sheet.

  • Bake 20-30 minutes depending on the size or until carrots and parsnips are tender-crisp.

 Brown sugar can be substituted with a drizzling of melted honey or maple syrup.
Add other root vegetables, potatoes, brussels sprouts, or onion if desired.

Calories: 177, Carbohydrates: 35g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 349mg, Potassium: 781mg, Fiber: 9g, Sugar: 11g, Vitamin A: 10191IU, Vitamin C: 30mg, Calcium: 78mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best recipe, carrots and parsnips, how to make, roasted

Course Side Dish

Cuisine American

cooked Carrots and Parsnips with writing
Carrots and Parsnips on a baking sheet with writing


plated Carrots and Parsnips with a title
Carrots and Parsnips on a baking sheet and plated with a title

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