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!

Print
Roasted Carrots and Parsnips - A Family Feast

Roasted Carrots and Parsnips

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

  • 1 pound parsnips, peeled
  • 1 pound carrots, peeled
  • 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
  • 1/2 cup white wine
  • 1/4 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 1/4 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.

You may also like:

Salmon and Parsnip Chowder

Salmon and Parsnip Chowder - A Family Feast

Parsnip and Celery Root Purée

Parsnip and Celery Root Purée - A Family Feast

Meet The Author: Martha

Leave a Reply

Your email address will not be published. Required fields are marked *

What type of comment do you have?

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  • MamatheFox wrote:

    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.

    • Martha wrote:

      Sounds like a great meal all around! So glad you enjoyed the recipe.

  • Mark wrote:

    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.

    • Jack wrote:

      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.

      • Jack wrote:

        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.

        • Christina wrote:

          Hi,

          Making this for Thanksgiving! Should the carrots and parsnips be peeled?

          • Jack wrote:

            Yes, peel them. I just updated the recipe. Thanks for noticing that.

  • Mary wrote:

    I made this with a 2# bag of mixed color (orange, white, purple) carrots. It was delicious! I don’t know that the leeks added much to the dish, so I would probably omit them next time, just as a cost and time saver. Also, a few minutes less on the roasting after the flipping would be ok.

    • Martha wrote:

      Thanks Mary!

  • HollyT wrote:

    This was a fantastic change up from my holiday version of just carrots and parsnips. The addition of the garlic and leeks was great, I will definitely make this again. It went perfectly with Thomas Keller’s roast chicken recipe. Thank you so much for sharing.

    • Martha wrote:

      You’re very welcome Holly! So glad you enjoyed the recipe!

  • A Family Feast ® is a registered trademark of A Family Feast, Inc. All content, including recipes, text, visual elements, and photographs are copyright © A Family Feast, Inc. 2012-2018, unless otherwise stated. All rights reserved.

    Back to Top

    A Family Feast®

    Pin39K
    Share177
    Tweet
    Yum38
    39K Shares