Short description

A visually appealing and flavorful side dish featuring tender, caramelized carrots and parsnips tossed in a fragrant herb butter—a perfect match for weekday dinners or festive gatherings.

Why You’ll Love This Recipe

These roasted root vegetables strike a delightful balance between sweetness and savory depth. The high oven temperature ensures crisp, browned edges, while the herb butter adds a fresh, luxurious finish. Minimal prep and simple ingredients make this an effortless yet elegant addition to any meal.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Preheat the oven to 450 °F (230 °C). Grateful Grazer+9Southern Living+9Hummingbird Thyme+9 Alaska from Scratch+3Allrecipes+3Southern Living+3
Peel (if desired) and cut carrots and parsnips into 2-inch matchstick shapes about ¼‑inch thick. Allrecipes
In a large bowl or on a baking sheet, toss the vegetables with olive oil, salt, and pepper. Gourmande in the Kitchen+15Spend With Pennies+15Allrecipes+15
Spread in a single layer on a rimmed baking sheet or baking dish. Roast for 40–45 minutes, stirring every 15 minutes, until the edges are golden and crisp. Allrecipes Southern Living
While roasting, mix softened butter with minced shallot, chives, rosemary, thyme, and garlic to create an herb butter. Spend With Pennies+14Allrecipes+14Southern Living+14
Once vegetables are done, toss them with the herb butter to coat evenly and serve hot. Southern Living+3Allrecipes+3Alaska from Scratch+3

Servings and timing

Servings: Makes about 4 servings. Allrecipes Southern Living
Prep time: Approximately 10–15 minutes. Allrecipes Southern Living
Cook time: Around 40–45 minutes. Southern Living+3Allrecipes+3Southern Living+3
Total time: Roughly 50–55 minutes.

Variations

Use rainbow carrots or mix in sweet potatoes or turnips for added color and flavor. The Times+8Spend With Pennies+8Allrecipes+8
For a sweeter twist, substitute honey or maple syrup for olive oil and stir in a drizzle before roasting. Gourmande in the Kitchen Hummingbird Thyme
Try different herb combinations: swap rosemary and thyme for sage, parsley, or dill. Southern Living Food Network
For enhanced caramelization, consider parboiling carrots and parsnips briefly before roasting. GQ+15Gourmande in the Kitchen+15Serious Eats+15

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, place them in a preheated oven at 350 °F until warmed through and crisped slightly. Gourmande in the Kitchen
The herb butter can be made up to 3 days in advance and stored chilled, then softened before tossing with hot vegetables. Southern Living+1

FAQs

What if I don’t have fresh herbs?

You can substitute dried herbs—use about one third of the amount called for in fresh herbs, and mix them into melted butter to combine.

Can I peel the vegetables?

Peeling is optional. Leaving the skins adds rustic character and nutrients; just be sure to scrub thoroughly.

Do I need to toss halfway through roasting?

Yes—tossing every 15–20 minutes helps ensure even browning and prevents burning.

Can I cook this at a lower temperature?

You may roast at 400 °F, but it will require a longer baking time and may not caramelize as deeply.

Are these suitable for a gluten‑free or vegetarian diet?

Absolutely—this recipe is naturally gluten‑free and vegetarian (and can be made vegan by using plant-based butter).

Can I prep ahead?

Yes—cutting vegetables and preparing herb butter in advance saves hands-on time. Toss everything together right before roasting.

How can I keep vegetables from getting soggy?

Avoid overcrowding the pan. Ensure the vegetables are in a single layer with space between pieces to allow for roasting instead of steaming. katherinesasser.com Hummingbird Thyme

Is there an alternative to oven roasting?

While roasting gives the best texture, you could pan-sear the vegetables in batches to mimic the effect—though browning and softness may vary.

Can the recipe be doubled?

Yes—if doubling, use two sheet pans to prevent overcrowding and maintain crispness. Hummingbird Thyme

Can this be made for a holiday meal?

Definitely—it’s elegant enough for festive tables. The herb butter can be prepared ahead, keeping everything efficient on the big day. Southern Living+1

Conclusion

Roasted carrots and parsnips are a timeless vegetable side, delivering delightful flavors, colors, and textures. The combination of caramelized root vegetables and aromatic herb butter elevates any meal with ease. Simple yet refined, this dish promises to impress with minimal effort—whether during a busy weeknight or a special celebration.

Roasted Carrots and Parsnips

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Simple roasted carrots and parsnips seasoned with olive oil, salt, and herbs, creating a sweet and savory side dish perfect for any meal.

Author: Emma Harper
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 4 servings 1x
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Vegan

Ingredients

Scale

4 medium carrots, peeled and cut into sticks
4 medium parsnips, peeled and cut into sticks
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
1 tsp honey or maple syrup (optional, for extra sweetness)

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Instructions

Preheat the oven to 400°F (200°C).
Peel and cut the carrots and parsnips into even-sized sticks.
Place the vegetables in a large bowl and toss with olive oil, salt, pepper, and thyme.
Spread them evenly on a baking sheet in a single layer.
Roast for 25–30 minutes, turning halfway through, until tender and golden brown.
Optional: Drizzle with honey or maple syrup before serving for added sweetness.