Herb Roasted Carrots & Parsnips

by Erin

Herb roasted carrots bring out their sweetness while maintaining their status as a savory side dish. Then add parsnips for a peppery, nutty flavor.

Herb-Roasted Carrots & Parsnips 1

Jump to recipe

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 herb roasted carrots and parsnips 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
Herb-Roasted Carrots & Parsnips 2

Fresh Spring Side Dishes

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

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

Herb-Roasted Carrots & Parsnips 1


Yield: 6 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 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.
Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from Averie Cooks.

You may also like


Strawberry Spinach Salad with Hot Bacon Dressing March 15, 2024 - 6:48 am

[…] Herb-Roasted Carrots & Parsnips from The Spiffy Cookie […]

Wendy Klik March 3, 2024 - 6:56 am

A perfect Easter side dish. I, too, love roasted vegetables.

Lemon Poppyseed Scones – Art of Natural Living March 2, 2024 - 11:01 pm

[…] dinner with scones and a salad like  Greek Spinach Salad,  Green Goddess Salad, Herb-Roasted Carrots & Parsnips, or Strawberry Spinach […]

Carrot Top Pesto February 27, 2024 - 1:34 pm

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

40 Incredible Easter Recipes To Impress Your Family January 31, 2023 - 8:12 pm

[…] 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!


Leave a Comment

* By using this form you consent to the storing of your message attached to the e-mail address you've used. (Data will not be shared with any 3rd-parties)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. Accept Read More