If you are on the lookout for a colorful and healthy side dish, then the roasted parsnips and carrots recipe is what you need. Roasted parsnips and carrots go with any main course dish. It has a caramelized flavor and is perfectly roasted.
Vegetables like carrots and parsnips add great color, texture, and flavor to any meal. They are not only healthy but taste delicious when cooked well. To make the roasted parsnips and carrots recipe, we will roast both vegetables.
Roasting is a great technique as it keeps the vegetables firm and brings out their natural sweet flavors. With just two simple ingredients, carrots and parsnips, you can make a stellar side dish.
The roasted parsnips and carrots recipe required only 10 minutes of preparation time. You can take a rest while they roast in the oven for 40 minutes. This recipe can also be customized according to your liking.
Other Thanksgiving Recipes That You Can Try
- cornbread dressing with sausage and fennel
- angel biscuits
- smashed baby red potatoes
- brown butter sweet potato pie
- slow cooker green beans
- sweet potato biscuits
- pimento cheese sausage balls
- classic candied yams with marshmallows
- classic bread dressing
- turkey salad
What Equipment Will You Need To Make Roasted Parsnips And Carrots?
- Peeler – You will need a peeler to peel the carrots and parsnips.
- Knife – You will need a knife to chop the carrots and parsnips.
- Chopping Board – A cutting board will be helpful for chopping vegetables.
- Oven – An oven will be needed to roast the vegetables.
- Baking Tray – A baking tray will be required to roast the vegetables.
- Serving Dish – A serving dish will be needed to serve roasted carrots and parsnips.
How Much Time Will You Need To Make Roasted Parsnips And Carrots?
| Preparation Time | Roasting Time | Total Time |
|---|---|---|
| 10 Minutes | 40 Minutes | 50 Minutes |
What Ingredients Will You Need To Make Roasted Parsnips And Carrots?
- Parsnips – To make the roasted parsnips and carrots recipe, you will need four large parsnips peeled and chopped in ½” chunks. Parsnips resemble carrots and have a sweet, nutty, and earthy flavor.
- Carrots – To make this recipe, you will also need four large carrots, peeled and chopped into ½” chunks.
- Extra Virgin Olive Oil – To roast the carrots and parsnips, you will need two tablespoons of extra virgin olive oil.
- Rosemary – There is no flavor as unique as rosemary. It is an aromatic herb whose flavor is described as piney, resinous, astringent, peppery, lemony, and woodsy. To add all these beautiful flavors to your dish, you will need one tablespoon of chopped fresh rosemary or one teaspoon of dried rosemary.
- Sea Salt – No dish is complete without salt. Here we will use ¼ teaspoon of sea salt.
- Black Pepper – To add mild heat to the veggies, you will need ¼ teaspoon of freshly ground black pepper.
Steps To Make Roasted Parsnips And Carrots
1. Prepare The Vegetables
Prepare the oven by preheating it to 400 degrees. Wash the carrots and parsnips thoroughly. Peel the vegetables using a peeler and cut them into small ½” chunks. Place the chunks of parsnips and carrots on a baking pan and toss them in extra virgin olive oil, salt and pepper, and rosemary. Spread the vegetable chunks in an even layer.
Make sure to spread the parsnips and carrots in an even layer without any pieces overlapping each other. The steam created due to overlapping chunks of vegetables makes them soggy rather than crispy. Evenly spread pieces on the baking tray ensures each piece is roasted nicely.
2. Roast The Vegetables
Roast for 35-45 minutes or until the vegetables are tender and caramelized. Sit back and relax. Take the roasted parsnips and carrots out of the oven and place them on a serving platter.
To make this dish a little sweeter, you can drizzle some honey over it.
What Herbs and Seasonings Pair Well With Parsnips and Carrots
Not a fan of rosemary? No worries. You can toss carrots and parsnips in a variety of herbs and spices. Check out all of them and their flavor profile to customize this dish in many ways.
- Thyme – Thyme is an herb that has a distinct identity. It has an earthy and minty taste. This herb pairs well with meats of all kinds of vegetables, poultry, stews, soups, eggs, pasta, and beans.
- Parsley – Parsley is a widely used herb that brings one of the freshest flavors to dishes. It has a fresh and pepper-like taste.
- Sage – Sage has dusty gray-green leaves with woody stems. Its unique flavor adds a feeling of warmth to the dishes. It has an earthy taste, combined with scents and flavors of citrus and pine. Fresh sage has a milder flavor than dried.
- Dill – The feathery green leaves of the dill have a bright, sweet flavor that comes somewhere between anise, parsley, and celery.
- Oregano – Oregano is a strongly aromatic herb. It has a slightly bitter and pungent taste. But this bitterness pairs very well with the sweetness of root vegetables like carrots and parsnips.
- Lemon Balm – Lemon balm leaves have a lemony scent. They taste pleasantly mild and have subtle citrus notes.
- Star Anise – Aniseed has a licorice-like flavor that pairs well with the sweet flavors of carrots and complex flavors of parsnips.
- Chives – Chives pair exceptionally well with parsnips and carrots. They have a mild onion flavor that adds savory flavor without being overpowering.
Which Main Course Dishes Pairs Well With Roasted Parsnips And Carrots?
Oven-roasted carrots and parsnips are versatile dishes that can be accompanied by any main course dish you can think of. You can serve it with chicken, steak, pork chops, fish, and seafood.
How To Store Leftover Roasted Parsnips And Carrots?
Roasted parsnips and carrots can be stored in an airtight container in the refrigerator for five days. You can also freeze them for six months after wrapping them well. To consume frozen roasted parsnips and carrots, you can defrost them overnight and roast them for 10-20 minutes.
Nutritional Information
| Calories | 140 kcal |
| Fat | 5 grams |
| Saturated Fat | 1 gram |
| Carbohydrates | 23 grams |
| Protein | 2 grams |
| Fiber | 7 grams |
| Sodium | 141 milligrams |
| Potassium | 541 milligrams |
| Sugar | 7 grams |
| Calcium | 57 milligrams |
| Iron | 1 milligram |
| Vitamin C | 21 milligrams |
| Vitamin A | 8029IU |
What Will Roasted Parsnips And Carrots Look And Taste Like?
Roasted parsnips and carrots taste delightful. Both the vegetables turn richer and sweeter in taste when roasted in a high-temperature oven. Roasting makes the natural sugars caramelize, which lends roasted parsnips and carrots a crispy crunch. Apart from their flavor, you can also taste the unique flavor of rosemary or any other herb you choose to add.
Recipe Card
Roasted Parsnips and Carrots Recipe
Equipment
Ingredients
- 4 large Parsnips, peeled and chopped into 1/2″ chunks
- 4 large Carrots, peeled and chopped into 1/2″ chunks
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Chopped Fresh Rosemary (or 1 teaspoon dried)
- ¼ teaspoon Salt
- ¼ teaspoon Freshly Ground Black Pepper
Instructions
- Preheat the oven to 400 degrees.
- Wash, peel, and cut parsnips and carrots into chunks.
- On the baking tray, toss the parsnips and carrots chunks in extra virgin olive oil, salt, black pepper, and rosemary, and coat them well.
- Spread the pieces apart from each other. This will ensure that all the pieces are roasted evenly.
- Roast for 35-45 minutes or until the vegetables are tender and caramelized.
- Serve immediately.
Nutrition
Frequently Asked Questions (FAQs)
Do parsnips need to be parboiled before roasting?
Parsnips do not require parboiling before baking or roasting. However, this process softens the parsnips and makes them less chewy. If you like your parsnips this way, you can consider parboiling them.
Can roasted parsnips and carrots be prepared before?
You can peel and chop the parsnips and carrots a day before serving them and store them in an airtight container in the fridge. You can roast them on the day of serving the dish.
Should you peel parsnip before roasting?
Young, small parsnips don’t really need peeling. You can just scrub clean and use them. However, older parsnips should be peeled using a peeler or sharp knife and then chopped into evenly sized chunks.
What temperature is best for roasting vegetables?
The perfect temperature for roasting vegetables is 400 degrees Fahrenheit.
How do you roast vegetables, so they don’t get soggy?
When you roast the vegetables at a temperature of 400°F to 425°F, high heat brings out all the naturally sweet flavors while keeping the vegetables tender-crisp.
Why do my roast parsnips go soggy?
Make sure that your parsnips don’t overlap each other during roasting. The steam created due to overlapping pieces turns them soggy rather than making them crispy.
Can I roast my vegetables ahead of time?
You can roast the vegetables till they are almost all soft and then reheat them before serving. They will be cooked perfectly and not become soft.
What is the best oil to use for roasting vegetables?
Olive is the best oil to use for roasting vegetables. It imparts a unique flavor and makes the vegetable crispy.
Should you line the baking pan when roasting vegetables?
You should not line the baking pan when roasting vegetables. This ensures they turn crispy and caramelize.
How do you prevent parsnips from turning brown before cooking?
Like potatoes, parsnips turn brown after they’ve been cut, peeled, and exposed to air for too long. To prepare parsnips ahead of time, peel them and place them in water or sprinkle them with lemon juice to keep them from browning.
Can you reheat roasted carrots and parsnips?
Yes, you can reheat roasted carrots and parsnips. If you have any leftovers, keep them covered in the fridge. You can reheat them in the oven.
What herbs and spices pair well with roasted parsnips and carrots?
You can flavor roasted parsnips and carrots with thyme, sage, oregano, chives, lemon balm, dill, parsley, and star anise.
Conclusion
Roasted parsnips and carrots are a delectable dish to serve with any main course. Try out the recipe shared above and tell me how it turned out to be for you. You can also experiment with flavors using different herbs and spices, as mentioned in the article.
