Roasted Carrots and Parsnips with Rosemary
High-heat roasting transforms humble root vegetables into a sweet, caramelized side.
Why This Recipe Works
Cutting the parsnips and carrots into uniform sizes ensures they soften and caramelize at the same rate. Fresh rosemary stands up well to the high heat of the oven, deeply perfuming the vegetables as they roast.
Instructions
Adjust the oven rack to the middle position and heat the oven to 425°F.
Toss the carrots, parsnips, rosemary, oil, salt, and pepper in a large bowl until the vegetables are thoroughly and evenly coated.
Spread the vegetables in a single layer on a rimmed baking sheet—avoid crowding the pan so the vegetables roast rather than steam.
Roast until the vegetables are tender and the edges are deeply browned, 25 to 30 minutes, tossing them halfway through to ensure even coloring.
Transfer the vegetables to a serving platter and toss with parsley while still hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 4 days.
