Those who have been following my blog will probably have noticed a specific theme this week. Now that summer has officially come to an end, I’ve reverted to dinner mode, with lots of roasted recipes. These roasted carrots and parsnips are the perfect addition.

There’s another reason for this sudden urge to share everything about roast dinner. I’ve entered into “Christmas mode.” Everyone is planning for their Christmas dinner during this time of year.

Sometimes rethinking doesn’t imply overthinking!

So, think about trying this roasted carrots and parsnips recipe. Very easy and quick to prepare….and delicious to eat! This recipe will please even the pickiest non-vegetarians guests!!

The best part is that they’re just as good for a regular Sunday dinner as they are for the big day, and by sharing it now, you’ll have plenty of chances to try them out before the big day!

Perfectly roasted vegetables…

I’m sure you’ll like these roasted carrots and parsnips for multiple reasons.

  • Roasting vegetables brings out their sweetness while making them crunchy, tender, and tasty. Don’t think that this method is just limited to butternut squash and potatoes. Roasting carrots and parsnips is an excellent way to cook them.
  • This recipe is quite simple and easy to prepare. Just cut the veggies and then toss them with the oil, garlic, salt, and Italian seasoning.
  • They’re very quick to prepare, taking about 30 minutes.
  • This is a delicious side dish to serve alongside your Christmas feast.

Recipe’s nutritional value!

This side dish is delicious as well as nutritious. It’s a good source of vitamins, minerals, and other essential nutrients.

Carrots are high in fiber, beta carotene, vitamin k, potassium, and antioxidants. They are a low-calorie food that has been connected to lower cholesterol levels and better eye health. Additionally, its antioxidants, carotenoids, have been associated with a decreased cancer risk.

Parsnips are a great source of fiber, vitamins, and minerals, with each serving containing a substantial amount of each. Parsnips are particularly high in folate, vitamin C, vitamin K, and a number of other vital micronutrients. Additionally, parsnips include calcium, iron, and riboflavin.

All these healthy nutrients are linked with various health benefits, including better digestive health, reduced cell damage, weight loss, reduced blood sugar and cholesterol and boosted immune system.

carrot parsnip, bell pepper and onion on baking tray

Roasted Carrots and Parsnips

To make this great and healthy side dish or addition to any dinner, all you need the following simple ingredients and instructions to follow:

  • Carrots (I used baby carrots)
  • Parsnip, chopped
  • Bell pepper, chopped
  • Red onion, cut into slices
  • Olive oil
  • Garlic cloves, chopped
  • Italian seasoning
  • Salt

How to make Roasted Carrots and Parsnips?

  1. Preheat the oven to 425℉. Line a baking sheet with parchment paper. Lightly spray or brush with oil and set aside.
  2. In a large bowl, toss baby carrots, parsnip, bell pepper, red onion, garlic with olive oil, Italian seasoning, and season with salt to taste.
  3. Roast for 30 minutes, turning halfway.
roasted carrots and parsnip on a baking sheet

Entrée pairing ideas

These colorful roasted carrots and parsnips are crispier outside and tenderer inside and pair nicely with a variety of entrees! The following are some of my favorite entrées to pair with these Roasted carrots and parsnips.

If you want to keep things simple, just add them to boiled rice or pasta. They’re so delicious to elevate any ordinary dish to new heights!

Storing suggestions:

Roasted vegetables can keep for 3-4 days in the refrigerator. Make sure to keep them in an airtight container. They also freeze well, lasting for up to 6 months in the freezer.

Thaw in the refrigerator, then reheat in the oven for 5-7 minutes or in the microwave for a couple of minutes or until heated through.

Substitutions and additions:

  • To give a caramelized touch, drizzle with brown sugar, melted honey, or maple syrup while roasting the vegetables.
  • Add some balsamic vinegar to this recipe before roasting to create a sweet and tangy depth of flavor and a glaze-like effect on the roasted vegetables.
  • For added variety, add a potato or Brussels sprouts.
  • You can spice up your veggies by adding a pinch of chili or cayenne pepper.
  • For a greater taste and aroma, use some finely chopped fresh herbs.
  • If you like, you can top your roasted carrots and parsnips with some chopped nuts for added crunch and texture.
  • You can also sprinkle some grated vegan cheese on the top just after they’re done roasting or in the last few minutes.
  • Serve with a honey glaze on the top. For this, melt the butter in a small saucepan over medium heat. Mix the honey and vinegar, and drizzle it over the roasted vegetables.
  • If you like, serve topped with pomegranate seeds and a sprinkle of thyme leaves.

Important recipe tips

Following are some tips that I found useful while preparing this recipe. I want to share them with you here so that you get nicely roasted carrots and parsnips each time.

  • Early-picked parsnips have soft cores that can be eaten, but the cores become woodier as the season goes on, necessitating their removal before cooking. It’s a time-consuming process, but it’s well worth it.
  • I used baby carrots in this recipe, but you can also use regular sized ones. Just be sure to peel and chop them into 2 inch long pieces before using them in this recipe.
  • Don’t overlap the vegetable, cook them in a single layer. Otherwise, they’ll become soggy and loose their crispy edges.

Guys, let me know if you try these roasted carrots and parsnips! Share your thoughts in the comments. Everyone who reads your feedback will benefit, including me!

More roasted vegetables:

  1. Mediterranean Roasted Vegetables
  2. Roasted Asparagus and Potatoes
  3. Maple Roasted Acorn Squash
  4. Air Fryer Roasted Potatoes
  5. Roasted Beet With Chimichurri Sauce
  6. Oven Roasted Zucchini And Squash
overlay roasted carrot and parsnip

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(Per serving)
  • Energy: 142 kcal / 594 kJ
  • Fat: 3.8 g
  • Protein: 2.3 g
  • Carbs: 26.7 g

Cook Time

  • Preparation: 10 min
  • Cooking: 28 min
  • Ready in: 38 min
  • For: 4 Servings



  1. Preheat the oven to 425℉. Line a baking sheet with parchment paper. Lightly spray or brush with oil and set aside.
  2. In a large bowl, toss baby carrots, parsnip, bell pepper, red onion, garlic with olive oil, Italian seasoning, and season with salt to taste.
  3. Roast for 30 minutes, turning halfway.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.