Why You’ll Love This Recipe

Enhanced Natural Flavors: Roasting caramelizes the sugars in parsnips and carrots, intensifying their natural sweetness.
Simple Preparation: With minimal ingredients and straightforward steps, this dish is easy to prepare.
Versatile Side Dish: It pairs well with a variety of main courses, making it a great addition to any meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound carrots
1 pound parsnips
3 tablespoons extra-virgin olive oil
Salt and ground black pepper to taste
¼ cup butter, softened
2 tablespoons chopped fresh chives
1½ teaspoons chopped fresh rosemary
1½ teaspoons chopped fresh thyme
1 clove garlic, minced

Directions

Prepare the Vegetables: Preheat your oven to 450°F (230°C). Peel the carrots and parsnips, then cut them into 2-inch matchsticks, approximately ¼-inch thick.
Season the Vegetables: In a large bowl, toss the cut carrots and parsnips with olive oil, ensuring they are evenly coated. Season with salt and ground black pepper to taste.
Arrange for Roasting: Spread the seasoned vegetables in a single layer on a 10×15-inch baking dish or a large baking sheet.
Roast: Place the baking dish in the preheated oven and roast for 40 to 45 minutes, stirring every 15 minutes, until the vegetables are tender and browned.
Prepare Herb Butter: While the vegetables are roasting, combine the softened butter, minced shallot, chopped chives, rosemary, thyme, and minced garlic in a small bowl.
Finish the Dish: Once the vegetables are done, remove them from the oven and immediately toss them with the prepared herb butter until well coated. Serve warm.

Servings and Timing

Servings: This recipe yields 4 servings.
Preparation Time: Approximately 10 minutes.
Cooking Time: 40 to 45 minutes.
Total Time: About 50 to 55 minutes.

Variations

Sweetener Addition: For a touch of sweetness, consider adding a teaspoon of brown sugar to the vegetables before roasting.
Nutty Flavor: Sprinkle toasted chopped nuts, such as pecans or walnuts, over the finished dish for added crunch and flavor.
Spice It Up: Add a pinch of ground cumin or smoked paprika to the seasoning mix for a different flavor profile.

Storage/Reheating

Storage: Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.

FAQs

Can I use baby carrots instead of regular carrots?

Yes, baby carrots can be used. However, they may require less cooking time, so monitor them closely during roasting.

Are there any other herbs that pair well with roasted parsnips and carrots?

Yes, herbs like parsley, sage, or oregano can also complement these vegetables nicely.

Can I prepare this dish in advance?

You can peel and cut the vegetables ahead of time and store them in the refrigerator. However, it’s best to toss them with oil and seasonings just before roasting for optimal texture and flavor.

Is it necessary to peel the parsnips?

Peeling is optional. If you prefer, you can scrub them thoroughly and leave the skins on for added texture and nutrients.

Can I use dried herbs instead of fresh?

Yes, you can substitute dried herbs. Use about one-third of the amount called for fresh, as dried herbs are more potent.

Conclusion

Roasted parsnips and carrots are a simple yet delicious side dish that brings out the natural sweetness of these root vegetables. With the added flavors of fresh herbs and butter, this recipe is sure to become a favorite at your dining table.