Herb-Roasted Carrots & Parsnips

by Erin

Roasted carrots bring out their sweetness while maintaining their status as a savory side dish. Add parsnips for a nutty flavor.

Herb-Roasted Carrots & Parsnips 1

Whether you celebrate Easter, or this coming Sunday is just another day of the week, or you’re just here for the food, this roasted carrot and parsnips side dish is a must. Like any roasted vegetable recipe, it’s easy and tastes magnitudes better than boiling or steaming them. It’s no wonder I hated vegetables as a child. Once I discovered you could roast them I suddenly started eating a whole lot more of them in early adulthood. These beauties are coated in olive oil as per usual, and then seasoned with rosemary, thyme, and of course salt and pepper. A little more thyme for garnish and lemon juice and it’s ready to compliment your main dish!

Herb-Roasted Carrots & Parsnips 3

Here’s the Easter Menu I shared this year:

Herb-Roasted Carrots & Parsnips 2

Two years ago: Guacamole Cheese Ball

Three years ago: Weekly Meal Plan: April 18-24

Four years ago: Spinach Artichoke Goat Cheese Ball

Five years ago: Rice Krispies Easter Bunny Cake

Six years ago: Apple Pie


Serves 6


1 lb. carrots, trimmed, peeled, and cut into 2-inch sticks

1 lb. parsnips, trimmed, peeled, and cut into 2-inch sticks

2 Tbsp olive oil

2 tsp fresh rosemary, finely chopped

1 tsp fresh thyme

1 tsp salt

1 tsp pepper

2 tsp lemon juice, optional


  1. Preheat oven to 450 degrees F.
  2. Spread the carrots on a foil-lined baking sheet/ Drizzle with olive oil, sprinkle with thyme, rosemary, salt, pepper, and toss to evenly coat. Arrange in a single layer and bake for about 30-35 minutes, stirring halfway through, or until edges are golden and fork-tender.
  3. Sprinkle with any extra rosemary or thyme, lemon juice (if using), and serve immediately.

Source: Adapted from Averie Cooks.

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[…] Herb-Roasted Carrots & Parsnips […]

Natalie April 17, 2019 - 8:38 am

Omg I loooove roasted carrots AND parsnips! These are perfect for Easter!

spiffycookie April 17, 2019 - 10:48 am

They are so good, I’m glad you agree!


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