Roasted Carrots and Parsnips

Prep Time:
10 mins
Total Time:
1 hrs 30 mins

Roasting these winter vegetables simply with olive oil and herbs brings out their natural sweetness.


  • 1 ½ pounds carrots

  • 1 ½ pounds parsnips

  • 1 tablespoon olive oil

  • ½ teaspoon dried thyme

  • 1 teaspoon coarse salt

  • 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.

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