Roasted Carrots and Parsnips
- PREP 10min
- COOK 25min
- TOTAL 35min
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!
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.