Roasted Parsnips & Carrots

5 from 2 votes
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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 of the 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!

green tablecloth underneath a black serving plate with roasted parsnips and carrots, Cajun seasoning bread knife and fork on its side
Roasted Parsnips & Carrots

The humble parsnip

I had parsnips. Thus, I have been cooking with parsnips 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.

Parsnips and Carrots on a wooden cutting board with green tablecloth underneath, olive oil and cajun seasoning on its side

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


  1. Pre-heat your oven to 425°F.

  2. Toss the vegetables with the olive oil and seasoning. Place on a baking sheet.

  3. Roast in the oven until they are tender-crisp.

  4. Remove and serve.

close up black serving plate with roasted parsnips and carrots, Cajun seasoning, olive oil, bread knife and fork on its side

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!



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Roasted Parsnips and Carrots

These roasted parsnips and carrots are the perfect wintertime vegetable side dish! Everyone always forgets about how amazing parsnips are!
5 from 2 votes
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Side Dish
Karlynn Johnston


  • 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


  • 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.

Recipe Notes

  • You can use your favorite seasoning on these

Nutrition Information

Calories: 205kcal, Carbohydrates: 34g, Protein: 3g, Fat: 8g, Saturated Fat: 1g, Sodium: 58mg, Potassium: 790mg, Fiber: 10g, Sugar: 10g, Vitamin A: 10474IU, Vitamin C: 30mg, Calcium: 76mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Carrots Parsnips Roasted vegetables Vegetable side dish

Reader Interactions

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  1. Heather Pollock says

    My mom always boiled the parsnip then fried in butter! Yumm

  2. 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!

  3. 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. 🙂

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