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Roasted Carrots and Parsnips

Roasted Carrots and Parsnips

It's time to discover the sweet goodness of parsnips, even more of a flavor delight when they’re roasted with colorful carrots and a toss of fresh chopped herbs.



Cook Mode: Conventional Roast

Preheat: 350°

Temperature: 350°

Total Time: 30 min

Main Ingredients

  • 4 parsnips
  • 5 carrots, peeled, cut diagonally into 3/4-inch thick slices
  • 3 tablespoons olive oil
  • 2 tablespoons water

Seasoning Ingredients

  • 1 teaspoon freshly ground black pepper, or to taste
  • 1 teaspoon salt, or to taste
  • 2 teaspoons rosemary, chopped
  • 2 teaspoons sage, chopped


1. Peel the parsnips and halve each crosswise where it becomes narrow

2. Diagonally cut the narrow portions into 3/4-inch thick slices.

3. Quarter the wider portions and diagonally cut them into 3/4-inch thick slices.

4. Toss the parsnips and carrots with the oil, salt, pepper, rosemary, and sage in a large bowl.

5. Spread in a large shallow baking pan and pour in the water.

6. Roast the vegetables in the lower third of the oven until tender, about 30 minutes.