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Roasted Carrots and Parsnips

Roasted Carrots and Parsnips - A simple, delicious and elegant side dish for any meal! So easy and super flavorful!

Still looking for one last vegetable recipe for your holiday dinner?   Our Roasted Carrots and Parsnips are quick, easy and super flavorful!

Parsnips are a root vegetable resembling a pale, golden carrot.  Their flavor is also similar to that of carrot – but when roasted, parsnips taste even sweeter and are really terrific paired alongside the carrots!  We like to leave the carrots and parsnips partially whole for this dish – in part because it makes this dish just that much easier to prepare – but also because the whole roasted carrots and parsnips make such a beautiful and rustic presentation at your dinner table!

Simply peel the whole carrots and parsnips and then quickly saute them along with some garlic, olive oil, white wine, leeks and a sprig of fresh rosemary.  After sauteing the leeks, toss them in with the vegetables and add olive oil along with some additional minced rosemary – and then roast them in a very hot oven until browned and caramelized.  Caramelizing these root vegetables really intensifies the flavors – and combined with the fresh, intense rosemary – this is a wonderful fall side dish for any meal!

Roasted Carrots and Parsnips
 
Serves: 4 servings
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 pound parsnips
  • 1 pound carrots
  • ¼ cup extra-virgin olive oil, plus 2 tablespoons divided
  • 6 cloves garlic, chopped
  • 2 leeks, tops and roots removed, cleaned of sand and diced large, about 1 cup
  • 1 large sprig of rosemary plus 2 tablespoons minced, divided
  • 1 teaspoon kosher salt
  • ¼ teaspoon pepper
  • ½ cup white wine
  • ¼ cup water
Instructions
  1. Cut large parsnips or carrots in half lengthwise, otherwise leave whole. Cut all in half horizontally so they are all half size. In order for the vegetables to cook correctly, they need to be uniform in size. Place all in a large bowl.
  2. Preheat oven to 425 degrees.
  3. In a large saute pan, place ¼ cup of olive oil, garlic, leeks, whole rosemary sprig, salt, pepper, wine and water. Cook over medium high for five minutes stirring occasionally. Remove from heat and discard rosemary. The leeks will be soft.
  4. Pour cooked leeks over vegetables along with two tablespoons of olive oil and the minced rosemary and toss.
  5. Pour out onto a sheet pan in a single layer and roast for 15 minutes. Flip vegetables and roast for about 10-15 minutes more until browned and tender.

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  1. I made this tonight and it was awesome! I added in some sweet potatoes and leeks. It was great with the blackened tilapia I also served. Thanks for sharing.

  2. The idea sounds great but I ended up with a bunch of mush. Are you sure about the boiling? And why “discard” the leeks?? Scratching head.

    • Mark, this is Jack. Something doesn’t look right with this recipe. Not exactly sure why I wrote it this way so let me make it again this week and update the recipe. Thanks for bringing this up and I will reply back to you once I do the recipe over. Sorry for the inconvenience.

      • Hi Mark, Jack here…
        I had planned on re-making this today and after looking at my hand written recipe from two years ago, I realized that it wasn’t even close to what we published. Honestly not sure what the heck I did but what we published was not right. I think when I transferred my hand written recipe to a Word doc, I must have copied from two different recipes.
        So I decided to make it from scratch and changed it up a bit. I just edited the original recipe based on the re-make and published it a few minutes ago. If you search again for the same recipe, you will see the changes. They look the same as the original picture so I didn’t re-photograph.
        Can’t tell you how much we appreciate you finding this blunder and again apologize for the original mistake.