roasted carrots and parsnips

roasted carrots and parsnips

So Evelyn’s doing pretty good with this whole baby led weaning thing.  Well, I say she’s doing good in that food is pretty consistently going to her mouth at least a couple of times before she gets sick of being in her high chair and some bites are actually making it in to her stomach.  (But that’s another post for another time…I’ll have a bit more information on her first month of eating food here in a couple of weeks.)

There have been a couple of favorites so far, a couple of things that were favorites one night and thrown on the floor the next, and a couple of things that she has yet to consistently put in her mouth.  One pretty consistent favorite though has been roasted carrots and parsnips.  And the best thing about this?  They are a new favorite for me, too.  (Hers are minus the salt and pepper though, of course.)
roasted carrots and parsnips
I have my mom to thank for this one, who pulled a tray of these out of the oven for one of our weekly dinners with my parents.  And I haven’t been able to get enough of them since then.  They are so easy to make, and while I love green vegetables (wow…there’s a sentence I wouldn’t have ever expected to type as a kid) it’s really nice to mix it up with some orange (there’s another unexpected statement).  The carrots and parsnips pair so wonderfully.  The subtle sweetness of the carrots balances the slightly bitter starchiness of the parsnips.  Together, I think they make the perfect vegetable bite.  Oh goodness, did I actually just describe a vegetable bite as perfect?  But it’s true.  It really is.  It’s so basic, but if you’ve never tried roasted carrots and parsnips together, I hope you will.

roasted carrots and parsnips

roasted carrots and parsnips

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 3-4

Roasted vegetables make such a perfect side dish, and carrots and parsnips together make such a delicious combination. The sweetness of the carrots with the starchy parsnips make a wonderful pairing. I also love this dish because it is great for entertaining: cut all your carrots and parsnips ahead of time and then just toss them with olive oil, salt, and pepper, and stick them in the oven before dinner.


  • 2-3 large carrots, cut into matchsticks
  • 2-3 large parsnips, cut into matchsticks
  • Olive oil
  • Kosher salt
  • Pepper


  1. Preheat oven to 400 degrees F. Toss the carrots and parsnips with a couple tablespoon of olive oil and a good pinch of salt and pepper. Spread them out in a single layer on a rimmed baking sheet. (I like to toss them together on the baking sheet as well and save a bowl.)
  2. Roast for 20-30 minutes, tossing them about halfway through, until they are tender and beginning to turn golden brown. Serve warm.

One Response

  1. Abby February 23, 2015 at 11:19 am |

    Roasting is one of the few ways I’ll eat parsnips, and mixing them with carrots is a brilliant touch. Thanks for the suggestion!


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