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Easy Roasted Carrots and Parsnips with Mint

How to perfectly roast carrots and parsnips in the oven. Jump to the Easy Roasted Parsnips and Carrots Recipe with Mint or read on to see our tips for making it.

Easy Roasted Carrots and Parsnips with Mint

I grew up with this dish. My Mom made it all the time. It was a side for weeknight dinners and came out during the holidays.

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Parsnips and Carrots

When cooking with parsnips, peel them just as you would carrots. They cook practically the same, too. So if you have a favorite recipe with carrots, swap them for parsnips or do a combination. I especially enjoy a parsnip version of these roasted carrots with garlic parsley butter.

Recipe updated, originally posted November 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne

Easy Roasted Carrots and Parsnips with Mint

  • PREP
  • COOK
  • TOTAL

When choosing parsnips, select parsnips that are firm, with no soft spots or bruises. Stay away from parsnips that have lots of hairy secondary roots.

Makes 4 to 5 servings

You Will Need

1 pound carrots, peeled (4 to 5 medium)

1 pound parsnips, peeled (4 to 5 medium)

3 tablespoons extra-virgin olive oil

Salt and fresh ground black pepper

2 tablespoons chopped fresh mint, dill or basil

Directions

    Heat the oven to 425 degrees F and line a baking sheet with aluminum foil. Cut carrots and parsnips into 1-inch chunks. (Depending on how wide the thicker ends are, you may need to slice each stick in half, lengthwise).

    Toss onto the baking sheet with the olive oil and about 1/2 teaspoon of salt and a few grinds of pepper. Make sure the carrots and parsnips are coated then spread out into one layer. Roast, stirring twice, until they are tender with edges that are lightly browned, 25 to 30 minutes. Toss with mint and serve.

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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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!

    Reply
  • 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

    Reply
  • 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!

    Reply

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