Roasting carrots and parsnips is a hands off cooking method that intensifies their flavor. This is an easy to make side dish! Matchstick carrots and parsnips are tossed with extra virgin olive oil, kosher salt and pepper and roasted on a preheated baking sheet in a hot oven. Your family will love these roasted carrot and parsnip fries!
On days when it feels like I’m running in a million directions, I like to be a hands-off chef when it comes to making dinner at my home. Sheet pan suppers, slow cooker entrees, and one pot meals are the backbone of my cooking repertoire on busy days. A large baking sheet of roasted vegetables such as Roasted Carrot and Parsnip Fries is one of my go-to side dishes that needs barely any attention from prep to serving time.
A little oil, salt, pepper, a baking sheet, and a scorching hot oven are all that is needed to roast vegetables. Roasting adds a one – two flavor punch to potatoes, asparagus, peppers, tomatoes and just about any other vegetable available. Not only does it bring out their sweetness but, it also adds caramelization for a smoky charred taste.
how to roast soft and hard vegetables
It’s best to group like vegetables together when roasting them. Hard dense vegetables such as sweet potatoes, carrots, parsnips, and beets typically require a longer cooking time. Their roasting time range from 25 to 60 minutes depending on the size which the vegetables are cut. Softer vegetables like zucchini, mushrooms, broccoli and cauliflower roast in less time due to their higher water content. They will be ready in 15 to 20 minutes. Use the same oven temperature of 425 degrees is to roast hard or soft veggies.
a few tips for roasted carrot and parsnip fries
- Cut the vegetables in similar sizes for uniform cooking. I cut the Roasted Carrot and Parsnip Fries into thin long pieces.
- Don’t skimp on the oil. Toss the cut vegetables with enough oil to give them a nice shimmer. The oil will help the vegetables get a nice toasty brown color as well as adding rich flavor.
- Preheat the baking sheet while the oven is heating. It gives a jump start to creating the crispy exterior that is desired.
- Don’t crowd the baking sheet. If the sheet is overloaded, the vegetables will steam instead of roast.
- Give the vegetables a flip half way through the roasting time to ensure even cooking and browning.
- Toss the roasted vegetables with fresh herbs and adjust the season of the salt and pepper when they come out of the oven.
Armed with the ins and outs of roasting vegetables, there are endless possibilities for creating side dishes. Experiment with different vegetable combinations to produce your own unique dish.
more delicious vegetable dishes….
- Roasted Italian Spaghetti Squash with Vegetable Bolognese
- Grilled Broccoli with Parmesan Garlic Pasta
- Cheddar Stuffed Potatoes
- Slow Cooker Summer Ratatouille
Roasted Carrot and Parsnip Fries
- Total Time: 35 minutes
- Yield: 6 1x
Description
Roasting carrots and parsnips is a hands off cooking method that intensifies their flavor.
Ingredients
- 1– pound carrots (peeled)
- 1– pound parsnips (peeled)
- 2 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 425 degrees. Place a large rimmed baking sheet on the baking rack that is in the lowest position in the oven.
- Cut the carrots and parsnips in to thin fries that are about ½ inch thick by 3-inches long. Place in a large bowl and toss with the olive oil, garlic powder, salt and pepper.
- Remove the heated baking sheet from the oven. Carefully spread the carrots and parsnips evenly on the baking sheet. Return the pan to the oven and roast the vegetables, turning once, for about 25 to 30 minutes. The fries should be cooked through and crispy brown in spots.
- Remove fries from the oven and place in a serving bowl. Sprinkle with the fresh parsley and season to taste with salt and pepper.
Notes
- Cut the vegetables in similar sizes for uniform cooking. I cut the Roasted Carrot and Parsnip Fries into thin long pieces.
- Don’t skimp on the oil. Toss the cut vegetables with enough oil to give them a nice shimmer. The oil will help the vegetables get a nice toasty brown color as well as adding rich flavor.
- Preheat the baking sheet while the oven is heating. It gives a jump start to creating the crispy exterior that is desired.
- Don’t crowd the baking sheet. If the sheet is overloaded, the vegetables will steam instead of roast.
- Give the vegetables a flip half way through the roasting time to ensure even cooking and browning.
- Toss the roasted vegetables with fresh herbs and adjust the season of the salt and pepper when they come out of the oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side dish
- Method: Roast in oven
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 129
- Sugar: 7.4 g
- Sodium: 448 mg
- Fat: 4.9 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 21.4 g
- Fiber: 5.7 g
- Protein: 1.6 g
- Cholesterol: 0 mg
Keywords: roasted carrots, roasted vegetables, side dish recipe, vegan recipe, vegetarian recipe
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