Recipe Detail

Roasted Parsnips and Carrots

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Number of Servings:


  1. 2 pounds - parsnips peeled, core removed, sliced diagonally into 1-inch slices
  2. 1 pounds - carrots unpeeled, sliced diagonally into 1-inch slices
  3. 3 tablespoons - good olive oil
  4. 1 tablespoons - kosher salt
  5. 1 1/2 teaspoons - freshly ground black pepper
  6. 2 tablespoons - minced fresh dill or parsley


Preheat the oven to 425 degrees F.

Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well.

Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender.

Sprinkle with dill and serve hot.


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