Roasted Parsnips & Carrots

Prep Time
Cook Time
1h 5m
Ready In

"A great side to serve at your holiday roast or turkey dinner, parsnips add a delightful sweetness to roasted vegetables."

Original recipe yields 8 servings


  • Serving Size: 1 (295.3 g)
  • Calories 558.3
  • Total Fat - 21.2 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 61.4 mg
  • Sodium - 1136.6 mg
  • Total Carbohydrate - 89 g
  • Dietary Fiber - 7.4 g
  • Sugars - 62.9 g
  • Protein - 4.8 g
  • Calcium - 66.3 mg
  • Iron - 1.5 mg
  • Vitamin C - 21.5 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 425°F.

Step 2

Peel parsnips and carrots; cut in half lengthwise, then cut crosswise into 3-inch long pieces.

Step 3

On rimmed baking sheet toss the parsnips, carrots, shallots, thyme, rosemary with honey and olive oil, then salt and pepper. Roast in centre of oven for 35 to 45 minutes, stirring vegetables twice, or until almost tender.

Step 4

Add walnuts; stir to coat. Return to oven. Roast another 8 minutes or until walnuts are golden and vegetables are tender.

Tips & Variations

No special items needed.



I preferred to leave out the nuts, but it didn't affect the taste at all. We all ate them and we will have them again. They are delicious!

review by:
(25 Jan 2013)

Bergy (RIP" Forever in our Kitchen)

I made this recipe in my Actifry (30 minutes). The vegetables were delicious - the walnuts gave a bit of extra crunch. Unfortunately I had to use dried rosemary and thyme. My herb garden is tucked away for the Winter. I will be making this again and next time with fresh herbs Thanks JShoreGirl for a great side dish.

(15 Nov 2012)