These roasted parsnips and carrots are the perfect wintertime vegetable side dish. Not many people think of including parsnips even though they are cheap, cheerful, and in all grocery stores this time of year. They are so under-loved, and for no good reason at all other than I think people just don’t even think about them!
This was one of the first recipes I ever made here on The Kitchen Magpie in 2009! Now it has new photos, and I sure hope the photos encourage you to give parsnips the love they deserve! They are just as good as roasted cauliflower and roasted carrots!
The humble parsnip
I had parsnips, so I have been cooking with them lately. I also truly love the flavor and texture of parsnips. They are the carrot’s often forgotten relative, destined to be hidden in the shadows of vegetables that are more brightly colored, widely available, and popular.
If there was a root vegetable popularity contest, parsnips would probably come in dead last, or at least running neck and neck with turnips. Which I also like. I am just a root vegetable kinda girl.
Do I peel parsnips?
If you have young, small parsnips, just scrub them with a brush, and they are good to go. However, if you have large, older ones, you can take the peel off before cooking them. It can get tough. It’s generally better not to use huge parsnips as they get woody and tough inside.
Roasting Parsnips
It honestly is so easy to roast these parsnips and carrots. I prefer to slice them in long, thinner slices so that they roast up quicker and they serve up nicer than the usual circles. It’s all about presentation when it comes to feeding the kids over the years, and they have always loved everything looking like carrot sticks. I’m just stuck in the habit now!
Ingredients Needed
- Carrots
- Parsnips
- olive oil
- Cajun seasoning if wanted
Directions
- Preheat your oven to 425°F.
- Toss the vegetables with the olive oil and seasoning. Place on a baking sheet.
- Roast in the oven until they are tender-crisp.
- Remove and serve.
And that is IT. Easy peasy. You can roast them till soft, roast them until they are slightly browned which I prefer, and they were really great with Cajun seasoning. You can just use salt and pepper and enjoy their natural taste, or you can add almost any spices you want to them. You don’t have to add the carrots in either, you can just roast the parsnips by themselves and enjoy!
So who else loves this under-loved root veggie?
Happy cooking!
Love,
Karlynn
Roasted Parsnips and Carrots
Ingredients
- 4 carrots sliced into thin strips
- 4 parsnips sliced into thin strips
- 2 tablespoons olive oil
- 1-2 teaspoon Cajun seasoning, seasoning salt, salt and pepper, your choice
Instructions
- Pre-heat your oven to 425°F.
- Toss the vegetables with the olive oil and seasoning. Place on a baking sheet.
- Roast in the oven until they are tender-crisp.
- Remove and serve.
Notes
- You can use your favorite seasoning on these
Nutrition
PIN this recipe to your VEGETABLE SIDE DISHES board and remember to FOLLOW ME ON PINTEREST!
Heather Pollock says
My mom always boiled the parsnip then fried in butter! Yumm
Barb Overton says
Roasted parsnips are delicious! A real surprise to me, as I had never liked pain boiled parsnips.
The Kitchen Magpie says
Isn’t it funny? Like steamed
Brussels sprouts are terrible compared to fried, which I can eat all the time!
Darlene says
Roast them with carrots and add olive oil and a wee bit of jamaican jerk spice for a treat. YuM! We love parsnips, but they are expensive here and sold in bags of 5. LOL Not many for a family of five who love veggies. 🙂