Best 4 Oven Roasted Carrots And Parsnips Recipes

Brighten up your table with the vibrant colors and delectable flavors of roasted carrots and parsnips! This classic combination of root vegetables is a treat for both the eyes and the taste buds. Savor the inherent sweetness of carrots and parsnips as they caramelize in the oven, creating a symphony of flavors. Explore our collection of recipes that showcase this delightful duo, ranging from simple roasted carrots and parsnips to more elaborate dishes that incorporate herbs, spices, and glazes. Whether you prefer a quick and easy side dish or a centerpiece for your next gathering, these recipes offer something for every occasion. Get ready to elevate your meals with the irresistible charm of roasted carrots and parsnips!

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED PARSNIPS AND CARROTS

Roasted Parsnips and Carrots image

One of my favorite ways to eat parsnips!

Provided by joyfulg

Categories Side Dish Vegetables Carrots

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound carrots
1 pound parsnips
3 tablespoons extra-virgin olive oil
salt and ground black pepper to taste
¼ cup butter, softened
2 tablespoons minced shallot
2 tablespoons chopped fresh chives
1 ½ teaspoons chopped fresh rosemary
1 ½ teaspoons chopped fresh thyme
1 clove garlic, minced

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Cut carrots and parsnips into 2-inch matchsticks about 1/4-inch thick. Toss with olive oil. Season with salt and pepper and toss again. Spread carrots and parsnips in a 10x15-inch baking dish.
Roast in the preheated oven, stirring every 15 minutes, until browned, 40 to 45 minutes.
Combine butter, shallot, chives, rosemary, thyme, and garlic in a small bowl. Add to hot vegetables and toss to coat.

Nutrition Facts : Calories 330.3 calories, Carbohydrate 32.6 g, Cholesterol 30.5 mg, Fat 22.3 g, Fiber 8.9 g, Protein 2.8 g, SaturatedFat 8.8 g, Sodium 211 mg, Sugar 11 g

ROASTED CARROTS AND PARSNIPS WITH THYME

Roasted Carrots and Parsnips with Thyme image

Provided by Danny Boome

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 pound carrots
1 pound parsnips
3 tablespoons extra-virgin olive oil
2 tablespoons honey
Coarse salt and freshly ground black pepper
6 sprigs fresh thyme

Steps:

Preheat the oven to 350 degrees F.
Peel the carrots and parsnips and cut them in half lengthwise, larger ones can be quartered. Place them on a large rimmed baking sheet.
Drizzle the carrots and parsnips with the olive oil and honey. Season with salt and pepper and toss to coat. Scatter the thyme sprigs on top. Place them in the preheated oven.
After 10 minutes, give the veggies a toss and put back in the oven for another 10 minutes until the vegetables are soft and slightly caramelized. Serve warm.

ROASTED CARROTS AND PARSNIPS

Roasted Carrots and Parsnips image

Make and share this Roasted Carrots and Parsnips recipe from Food.com.

Provided by Derf2440

Categories Vegetable

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 lb parsnip, peeled and cut ito 1 inch pieces
1 lb carrot, peeled and cut into 1 inch pieces
1 cup onion, cut into wedges
2 tablespoons vegetable oil
1 teaspoon dried thyme
2 tablespoons maple syrup
1 tablespoon Dijon mustard

Steps:

Preheat oven to 400 degrees.
Place parsnips, carrots, onions, oil and thyme in prepared baking dish, toss until veggies are well coated with oil.
Roast in oven for 30 minutes.
Meanwhile, in a small bowl, combine maple syrup and mustard.
Pour over veggies, toss to coat.
Roast for another 20 to 25 minutes or until veggies are tender and golden, stirring once.

HONEY AND BALSAMIC OVEN-ROASTED CARROTS AND PARSNIPS

Honey and Balsamic Oven-Roasted Carrots and Parsnips image

Make and share this Honey and Balsamic Oven-Roasted Carrots and Parsnips recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs carrots, peeled and corasley chopped into about 2-inch pieces
2 lbs parsnips, peeled and coarsley chopped in about 2-inch squares
6 -7 tablespoons olive oil
salt and pepper
4 tablespoons butter
4 tablespoons honey
3 teaspoons balsamic vinegar

Steps:

Set oven to 400 degrees.
Line a baking sheet with foil.
Place the veggies in a large glass bowl and drizzle with olive oil.
Season generously with salt and pepper; toss well to combine.
Spread the veggies on a baking sheet.
Bake the veggies for about 20 minutes.
Remove and toss the veggies, then return to oven for about 15 minutes longer or until tender.
Melt the butter in a small saucepan, then stir/whisk in honey and balsamic vinegar.
Drizzle the honey glaze over the veggies.

Tips:

Choose the freshest vegetables: Look for carrots and parsnips that are firm and brightly colored.
Wash and peel the vegetables thoroughly: This will remove any dirt or debris.
Cut the vegetables into evenly sized pieces: This will help them cook evenly.
Toss the vegetables with olive oil, salt, and pepper: This will help them roast to perfection.
Roast the vegetables at a high temperature: This will help them caramelize and develop a delicious flavor.
Roast the vegetables until they are tender: You can check this by piercing them with a fork.
Serve the vegetables immediately: They are best enjoyed when they are hot and fresh.

Conclusion:

Roasted carrots and parsnips are a delicious and healthy side dish that can be enjoyed by people of all ages. They are easy to make and can be customized to your own taste preferences. Whether you like them sweet, savory, or spicy, there is a roasted carrot and parsnip recipe out there for you. So next time you are looking for a healthy and delicious side dish, give roasted carrots and parsnips a try.