| Level: | Easy |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds parsnips, peeled
- 1 pound carrots, unpeeled
- 3 tablespoons good olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 tablespoons minced fresh dill or parsley
Instructions
- Preheat the oven to 425 degrees F.
- If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don’t make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 308 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 15 g |
| Sugar | 16 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 817 mg |
Reviews
I made this on 1/30/24 it was delicious. I add cinnamon and pumpkin spice. delicious
Very tasty. Loved the wordiness of the parsnips. I used rosemary and thyme instead of dill. I added 2 Yukon gold potatoes but I don’t think the potatoes added much and will leave them out next time.
Not bad, but I’ll use less salt next time. Maybe less pepper, too, but I’ll try reducing just the salt first.
Delicious new dinner vegetable! Thank you Ina.
Thank you for this recipe my husband and I live them
Roasted parsnips are a revelation! Carrots were delish, too.
G
Just made this tonight and it was wonderful!!!!
Are you freeking kidding me! 15 ads on the video, and no video on roast carrots/parsnips. Quit your page and will NEVER be back. Totally ridiculous!
Delicious!