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Roasted Carrots and Parsnips with Fresh Herbs


An easy and delicious side dish.

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Rate this recipe 4.6/5 (17 Votes)
Roasted Carrots and Parsnips with Fresh Herbs 1 Picture


  • 2 lb parsnips
  • 2 lb carrots, peeled and cut diagonally into 3/4-inch-thick slices
  • 1/3 cup extra-virgin olive oil
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh sage



Step 1

Preheat oven to 400°F.

Halve parsnips and carrots each crosswise where it becomes narrow. Diagonally cut narrow portions into 3/4-inch-thick slices. Quarter wider portions lengthwise and core, then diagonally cut flesh into 3/4-inch-thick slices.

Toss parsnips and carrots with oil, salt, pepper, thyme and sage in a large bowl. Spread in a large shallow baking pan 1 inch deep. Roast vegetables 40-45 minutes.

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