Roasted Carrots and Parsnips With Fresh Herbs Recipe

Honey roasted carrots and parsnips in a pan
James Ross/Getty Images
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Servings: 6 servings
Nutrition Facts (per serving)
123 Calories
7g Fat
15g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 123
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 386mg 17%
Total Carbohydrate 15g 6%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 1g
Vitamin C 10mg 51%
Calcium 41mg 3%
Iron 1mg 4%
Potassium 355mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Oven roasting brings out the sweetness in the root veggies in this easy recipe for roasted carrots with parsnips and herbs. This recipe, from "Gourmet Meals in Minutes" (Lebhar-Friedman Books, 2004), comes together in about 45 minutes. Cut the vegetables the same size, and they will cook in the same amount of time.

Serve this roasted carrots and parsnips dish with roasted poultry or roasted meats.  

Recipe reprinted with permission from "Gourmet Meals in Minutes" (Lebhar-Friedman Books).


  • 4 medium parsnips, peeled

  • 5 carrots, peeled, cut diagonally into 3/4-inch-thick slices

  • 3 tablespoons olive oil

  • 1 teaspoon salt, or to taste

  • 1 teaspoon freshly ground black pepper, or to taste

  • 2 teaspoons chopped fresh rosemary

  • 2 teaspoons chopped fresh sage

  • 2 tablespoons water

Steps to Make It

  1. Heat oven to 350 F. Halve each of the 4 peeled parsnips crosswise where it becomes narrow. Diagonally cut the narrow portions into 3/4-inch-thick slices. Quarter the wider portions and diagonally cut them into 3/4-inch-thick slices.

  2. In a large bowl, toss parsnips, and 5 peeled carrots cut diagonally into 3/4-inch-thick slices with 3 tablespoons olive oil, 1 teaspoon salt or to taste, 1 teaspoon pepper or to taste, 2 teaspoons chopped fresh rosemary, and 2 teaspoons chopped fresh sage. Spread mixture in a large shallow baking pan and pour in the 2 tablespoons water. Roast vegetables in lower third of oven until tender, about 30 to 35 minutes.

All About Root Vegetables

Root vegetables are precisely that—plants whose roots are used as food. In some cases, not only is the root eaten, but the green leafy part as well. And they're good for you! Because root vegetables grow underground, they absorb tons of nutrients from the soil making them packed with antioxidants, vitamins C, B, A, and iron, and slow-burning carbohydrates and fiber, which make you feel full, and help regulate your blood sugar and digestive system.

Root vegetables include carrots, beets, rutabagas, turnips, kohlrabi, horseradish, burdock, celeriac, daikon, jicama, parsnips, parsley root, radishes, yams, sweet potatoes, potatoes, garlic, onions, scallions, and a lot more.

Local varieties are available typically only from fall through spring, except for beets which are the best summer through fall. In-season roots have a deeper, sweeter flavor and are juicier. But these days, root vegetables are available year-round from warmer climes.

When choosing root vegetables, Oh My Veggies says to use the opposite strategy you'd use for fruit. In other words, the harder the root, the better it will be. They should be smooth and free of gashes or bruises. For roots with leafy greens, (beets, for example), make sure the stems and leaves are firm and bright.

Root veggies are best stored in a cool, dark, humid room (like a root cellar). When storing them in the fridge, keep them in a paper or plastic bag in the crisper. Storing them uncovered causes them to soften and go bad quickly.