Roasted Carrots and Parsnips with Mint

If you were asked to name the most memorable food or dish from your childhood, what would it be?  For Joanne, it’s carrots and parsnips.

Every holiday meal incorporated roasted carrots and parsnips … and usually some roasted potatoes too.  Even when it was not a special meal, her mother would make some version of carrots and parsnips, whether they were roasted or made on top of the stove, they were almost always there.  She never got tired of them, and I see why, so sweet and fulfilling and they go fantastically with almost anything –  from roast chicken to turkey, pot roast or lamb especially when you get the opportunity to cover them with gravy!!

While this dish is simple, it is close to our hearts, so we just had to share it with you.

Roasted Carrots and Parsnips with Mint
Prep time
Cook time
Total time
Created By:
Yield: 3-4
You Will Need
  • 1 lb. carrots washed (peel if necessary)
  • 1 lb. parsnips, peeled
  • 3 tbsp. olive oil
  • 1 1/2 tsp. salt
  • 3/4 tsp. pepper
  • 2 tbsp. chopped fresh mint
  1. Preheat the oven to 425 degrees F. Cover a baking sheet with foil for easy cleanup.
  2. Slice the carrots and parsnips diagonally into 1-inch slices (they are prettier this way).
  3. Place the sliced carrots and parsnips on the baking sheet.
  4. Toss the vegetables with olive oil, salt and pepper then place them in the oven for about 25-35 minutes.
  5. Half way through cooking toss the vegetables around so they roast evenly. The carrots and parsnips should be slightly caramelized and tender.
  6. Remove from the oven, toss with the chopped mint then serve.

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3 comments… Leave a Comment
  • Elaine October 12, 2010, 1:04 pm

    This recipe looks so yummy! My mom always mashed the carrots and parsnips. I never even thought of making them any other way but mashed. I can’t wait to try them like this tonight!

  • Ann Marie March 27, 2010, 4:58 pm

    Wonderful. Loved them. Thanks for the nice clear photos of the prep stages, they were very helpful. Parsnips are basically sweet, too bad more people don’t know use them more often. Here in Michigan, I find only small quantities in the produce stores, none in the supermarkets. Also, they help sweeten and flavor a vegetable soup when you have no meat or chicken bones to help with flavor. Carrot, celery and parsnip make a good soup, with some paprika at the end for color (meaning you don’t need canned broth), but don’t add potatoes, they change the nature of the soup. Thanks again. Ann Marie

  • Michael December 15, 2009, 10:25 pm

    These two veggies can also make the basis for a delicious soup. The soup has a rich, slightly sweet taste. I enjoy adding pepper to it for alittle extra kick. Like with many root vegetable soups, I’d recommend puree’ing it for the presentation.

    Btw, I’m glad to see the December updates come rolling in! Keep them coming!


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