Roasted vegetables, like these parsnips and carrots, are an easy side dish. Their subtly sweet flavour makes them perfect for Christmas.
Made by Véronique
Published at 2021-11-26, this recipe is for 4 persons and takes 30 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-09-20
Preheat the oven to 190 degrees celsius or 375 degrees fahrenheit.
Peel the carrots and parsnips, trim the ends and wash the vegetables. Slice the vegetables into long pieces, not too thick, but not too thin either.
Finely chop the parsley and set aside.
Put the vegetables in the baking dish and drizzle with olive oil. Season with pepper and coarse sea salt.
Sprinkle with around 2 tablespoons of sugar, this will help the vegetables to caramelise a little while cooking.
Roast the parsnips and carrots in the oven for around 20 minutes, turning the vegetables occasionally. The vegetables are ready when they have softened and are starting to brown.
Serve with chopped fresh parsley, enjoy!
What does parsnip taste like?
A parsnip has a pronounced, earthy, slightly sweet flavour. It has a hint of aniseed, but not as strong as fennel, for example.
Which carrots are the best to use?
You can use any kind of carrots, either the regular, orange varieties, or the white, yellow or purple heritage varieties. You can even use a combination of colours.
Per 1 serving / piece:
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 0.75 | large | parsnips | 267.00 | 51.00 g | - | 1.50 g | - | 4.50 g | 15.00 g | 30.00 mg | 2.10 mg | 150.00 mg | - | 1020.00 mg | 240.00 mg | - | - | - | - | 54.00 mg | - | 0.03 mg | 0.24 mg | 0.27 mg | 0.33 mg | - | - | - | - | - | |
| 1 | carrots | 10.80 | 1.88 g | 1.76 g | - | - | 0.32 g | 1.16 g | 12.00 mg | 0.12 mg | 12.00 mg | 2.40 mg | 72.00 mg | 16.00 mg | - | 0.04 mg | - | - | 0.80 mg | - | 0.44 mg | 0.01 mg | 0.01 mg | 0.02 mg | - | 6.00 µg | - | - | - | ||
| olive oil | 2.03 | - | - | 0.23 g | 0.03 g | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| 0.5 | tablespoon | sugar | 30.15 | 7.43 g | 7.43 g | - | - | - | - | - | 0.01 mg | - | 0.15 mg | 0.30 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| pepper and coarse sea salt | 4.39 | 1.13 g | 0.01 g | 0.06 g | 0.02 g | 0.18 g | 0.44 g | 339.13 mg | 0.09 mg | 4.00 mg | 1.33 mg | 11.09 mg | 1.51 mg | 0.01 mg | 0.01 mg | 0.52 µg | 0.02 µg | 1.34 mg | - | - | - | - | 0.01 mg | - | 0.18 µg | 0.08 mg | 2.86 µg | - | |||
| 0.25 | sprig of | few fresh parsley | 0.17 | 0.01 g | - | - | - | 0.02 g | 0.02 g | 0.15 mg | 0.04 mg | 0.20 mg | 0.25 mg | 4.25 mg | 0.65 mg | - | - | - | - | 0.80 mg | - | - | - | - | - | - | 0.60 µg | - | - | - | |
| 314.54 | 61.45 g | 9.20 g | 1.79 g | 0.06 g | 5.02 g | 16.63 g | 381.28 mg | 2.35 mg | 166.20 mg | 4.13 mg | 1107.64 mg | 258.16 mg | 0.01 mg | 0.06 mg | 0.52 µg | 0.02 µg | 56.94 mg | - | 0.47 mg | 0.25 mg | 0.29 mg | 0.36 mg | - | 6.77 µg | 0.08 mg | 2.86 µg | - | ||||
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