No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roasted Carrots and Parsnips

  • Prep:
  • Total Time:
  • Servings: 4
Roasted Carrots and Parsnips

Source: Everyday Food, November 2004


  • 1 1/2 pounds carrots
  • 1 1/2 pounds parsnips
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried thyme
  • 1 teaspoon coarse salt
  • 1/8 teaspoon ground pepper


  1. Preheat oven to 350 degrees. Peel carrots and parsnips; halve crosswise to separate thick and narrow parts. Halve or quarter thick parts lengthwise (so pieces will be similar in size); cut both parts diagonally into 3/4-inch pieces.

  2. On a large rimmed baking sheet, toss carrots and parsnips with oil, thyme, salt, and pepper. Spread in a single layer.

  3. Roast vegetables until tender, tossing once or twice, 1 hour to 1 hour 20 minutes (if vegetables begin to stick to the pan, sprinkle with water, and loosen with a spatula). Serve immediately.

Reviews (2)

  • cheftb 28 Nov, 2011

    I put these in during my turkey's last hour. Roasted carrots are sweet and delicious.

  • MouseC 26 Dec, 2008

    This dish was very easy to make and yummy. I'd recommend keeping an eye on it after 50 minutes.

Related Topics