Roast parsnips and carrots


Roasted vegetables, like these parsnips and carrots, are an easy side dish. Their subtly sweet flavour makes them perfect for Christmas.

30 minutes 4 people Side dishes
Roast parsnips and carrots


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  • 3 large parsnips
  • 4 carrots
  • olive oil
  • 2 tablespoons sugar
  • pepper and coarse sea salt to taste
  • few sprigs of fresh parsley
Roast parsnips and carrots ingredients
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Kitchen equipment

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  • oven
  • large baking dish
  • vegetable peeler
  • chopping board & chef's knife


30 minutes 4 people Side dishes

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Preparation – 10 minutes

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.

Roast parsnips and carrots
Roast parsnips and carrots

Finishing the roast parsnips and carrots – 20 minutes

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!

Roast parsnips and carrots: frequently asked questions

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.

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