Roast parsnips and carrots

    35 min

    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.


    London, England, UK
    107 people made this

    Serves: 4 

    • 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

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Preheat oven to 200 C / Gas 6.
    2. 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.

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    Reviews in English (3)


    Such a straight forward recipe with no added sugar. Absolutely lovely with a roast dinner!  -  03 Dec 2017


    So easy to do and very tasty too. A perfect accompaniment to our Christmas dinner.  -  28 Dec 2015


    Tasty and simple as could be. I added this to the oven as my pork roast finished. The vegis were a perfect compliment to the savory pork roast.  -  26 Jan 2015