Roast parsnips and carrots

Roast parsnips and carrots


9 people made this

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.

liz London, England, UK

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 (2)


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

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