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Roasted Carrots, Parsnips, and Shallots


This dish can be made with only carrots or only parsnips (instead of both) by using three pounds of either.

  • Servings: 12

Source: Martha Stewart Living, September 2009


  • 1 1/2 pounds medium carrots (about 8), scrubbed well (peeled if desired)
  • 1 1/2 pounds parsnips (about 6), scrubbed well (peeled if desired)
  • 8 shallots, halved if large
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • Olive Relish, for serving


  1. Preheat oven to 450 degrees. Toss carrots, parsnips, and shallots with oil, and season with salt and pepper. Spread mixture onto 2 baking sheets, and roast, turning sheets twice and rotating once, until vegetables are golden brown and tender, about 35 minutes (remove shallots if cooked first). Serve with olive relish.

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