Roasted Parsnips and Carrots Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    Parsnips and carrots roasted in olive oil and sprinkled with dill or parsley for serving.

    Main Ingredient:

    parsnips and carrots

    Category:  Vegetables

    Cuisine:  Southern

    Prep Time: 20 min
    Cook Time: 40 min


    Posted By:


    Posted On:

    February 26, 2017

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