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!
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.
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!
- olive oil
- Cajun seasoning if wanted
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.
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?
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Roasted Parsnips and Carrots
- 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.
- You can use your favorite seasoning on these
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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Comments & Recipe Tips Share a tip or comment!
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!
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. 🙂