Roasted Carrots and Parsnips with Minty Yogurt Sauce

roasted parsnips carrots
Photo: Louise Hagger
Prep Time:
15 mins
Total Time:
1 hrs

Fresh thyme accentuates the earthy flavor of carrots and parsnips in this simple roasted vegetable dish. A lemony, minty yogurt dipping sauce is just icing on the cake.


  • 1 ½ pounds medium carrots, peeled (halved lengthwise, if large)

  • 1 ½ pounds parsnips, peeled and halved (or quartered, if large; or left whole, if small)

  • ¼ cup extra-virgin olive oil

  • 6 sprigs fresh thyme, or 1 tablespoon fresh thyme leaves

  • Kosher salt and freshly ground pepper

  • Minty Yogurt Sauce


  1. Preheat oven to 425 degrees. Toss carrots and parsnips with oil and thyme; season with salt and pepper. Spread mixture in a single layer on a rimmed baking sheet. Roast, turning once, until golden brown and tender, about 40 minutes. Serve warm or room temperature, with yogurt sauce.


You can also serve these roasted vegetables with Pomegranate Relish instead of the yogurt sauce.

Related Articles