My roasted carrots and parsnips are such a classic side dish, and for good reason! The oven transforms them, intensifying their flavor, caramelizing the sugars, and browning the outsides with very little effort from you!

I grew up with this dish. My Mom (who’s from the UK) made roasted carrots and parsnips at least once every week, and I am so happy that she did! Roasting will forever be my favorite way to make vegetables even better. This happens with our favorite roasted carrots recipe, and it happens with this recipe, which adds parsnips to the party.

If you are unfamiliar with parsnips, they are between a carrot and a potato (sweet like carrots and creamy like a potato). I love them! We also use them to make creamy parsnip puree, which I think rivals mashed potatoes any day.

Key Ingredients

• Carrots: Use any variety of carrots for this recipe. Orange carrots are the most common, but yellow, purple, or more exciting varieties are great! Scrub your carrots clean and then skip peeling them (helpful on a busier night when time is limited) or peel them.
• Parsnips: Often sold near other root vegetables, parsnips look like white carrots. Look for firm, smooth, and evenly colored parsnips with no soft spots. Like the carrots, you can scrub them clean and then skip peeling or peel them.
• Oil, Salt, and Pepper: I love avocado oil or olive oil. Then, I simply season the carrots and parsnips with salt and pepper. You can swap for my favorite seasoned salt, or use an herb blend like Herbes de Provence.
• Fresh Mint: When I have it on hand, I love tossing the warm roasted veggies with chopped fresh mint. Other herbs are lovely too! You can even make a herbed butter like I do for my buttery roasted carrots.

Roasted Carrots and Parsnips

• PREP
  10 mins
  
• COOK
  25 mins
  
• TOTAL
  35 mins
  

Carrots and parsnips are lovely together, and you can make this roasted version in about 30 minutes. Roasted carrots and parsnips are great with just oil, salt, and pepper, but we especially love them tossed with fresh mint just before serving!

6 Servings

You Will Need

1 pound (450g) carrots, peeled, 4 to 5 medium

1 pound (450g) parsnips, peeled, 4 to 5 medium

2 tablespoons olive oil or avocado oil

1/2 teaspoon fine sea salt

1/2 teaspoon fresh ground black pepper

2 tablespoons chopped fresh mint, optional

Directions

1Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or use a silicone baking mat.

2Trim the carrot and parsnip ends and slice them diagonally into 1-inch-thick slices. As the carrots roast, they will shrink. (Depending on how wide the thicker ends of the parsnips are, you may need to slice each stick in half, lengthwise.)

3Add the carrots, parsnips, oil, salt, and pepper to a large bowl, and toss until well coated. Spread them in one layer on the prepared baking sheet.

4Roast for 15 minutes, stir, and then roast until the carrots and parsnips are tender and caramelized around the edges, 5 to 10 minutes longer. (For even more caramelization, roast for another 5 to 10 minutes.)

5Toss with chopped mint and serve.

Adam and Joanne’s Tips

• Storing: Place roasted carrots and parsnips in an airtight container and refrigerate for up to 4 days. To freeze them, freeze them in a single layer on a parchment-lined baking sheet. Once frozen, transfer them to a freezer-safe container, and they’ll keep for up to 3 months.
• The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 of 6 servings
/
Calories
118
/
Total Fat
5g
/
Saturated Fat
0.7g
/
Cholesterol
0mg
/
Sodium
236.4mg
/
Carbohydrate
18.5g
/
Dietary Fiber
5.2g
/
Total Sugars
6g
/
Protein
1.4g

AUTHOR:

Joanne Gallagher

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Next Post: Garlic Olive Oil Mashed Potatoes

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This roasted carrots recipe has perfectly tender carrots tossed in the most delicious garlic parsley butter.

Of all the carrot recipes on Inspired Taste, these garlic butter roasted carrots are my absolute favorite!

I make them for weeknights, special occasions, and even for Thanksgiving! For more carrot recipes, see our honey roasted carrots, and my favorite carrot ginger dressing!

Key Ingredients

• Carrots: You can use any kind of carrot for this recipe. I typically buy medium to large ones and give them a good scrub before cutting. Feel free to peel them if you prefer. Baby carrots work, but you might need to adjust the roasting time.
• Butter: I roast the carrots with olive oil and salt, then toss them with homemade garlic parsley butter once they’re tender and caramelized. You can use salted or unsalted butter or even a plant-based alternative.
• Garlic and Parsley: You’ll need one small garlic clove and a generous handful of parsley for this recipe. Feel free to experiment with other herbs, such as cilantro, mint, rosemary, or sage. Just remember to use a bit less of the stronger herbs, such as rosemary and sage.

Find the full recipe with measurements below.

How to Make Buttery Roasted Carrots

Tip 1: Roasting carrots. The trick to perfectly roasted carrots is to give them enough room on the baking sheet. You want the sugars to caramelize and brown, not steam. Giving them some room helps a lot. The butter in this recipe comes later, so I roast roast these with olive oil, salt, and pepper. They only take 25-30 minutes.

Tip 2: Make our parsley butter. You can make the flavored butter while the carrots are roasting. Melt butter in a small pan over low heat, then add a smashed garlic clove and some chopped fresh parsley. The butter will gently bubble around the garlic and parsley, infusing itself with their amazing flavors. Once the carrots are done, I remove the garlic clove and pour the garlicky butter over them.

By the way, this garlic parsley butter isn’t just for carrots! It’s amazing poured over other roasted vegetables, like roasted potatoes, or even drizzled over baked salmon.

Serving Suggestions

We love to serve them next to pan roasted chicken, my mother’s baked salmon with lemon and dill, and our roasted pork tenderloin with apples. They are also perfect for topping grain or rice bowls. I love these tahini lemon quinoa bowls.

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