About this recipe:Coated with olive or vegetable oil, carrots and parsnips roast beautifully in a hot oven, making them a colourful side dish for Sunday lunch that's also quick and easy to prepare. They're naturally sweet so I prefer not to add honey but the choice is yours.
2 large parsnips, peeled, quartered and sliced into large chunks
2 large carrots, peeled, quartered and sliced into large chunks
2 or 3 tablespoon olive oil, or as needed
salt and freshly ground black pepper to taste
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Method Prep:5min › Cook:30min › Ready in:35min
Preheat oven to 200 C / Gas 6.
Place carrots and parsnips in a large bowl and drizzle with olive oil. Toss them around to ensure they are evenly coated with oil. Transfer to a warm roasting tray and roast for 30 - 40 minutes, or until they are soft and beginning to caramelise at the edges.