Roasted Carrots and Parsnips

Roasted Carrots and Parsnips

Prep time 10 mins

Cook time 45 mins

Total time 55 mins

Serves: 6


  •     1 bag carrots, approx. 1 lb
  •     4-5 parsnips
  •     3 tbsp olive oil
  •     2 tbsp balsamic vinegar
  •     2 cloves garlic, minced
  •     1 tsp rosemary
  •     1 tsp thyme


  1.     Preheat oven to 400°F.
  2.     Peel the carrots and parsnips. Chop in half lengthwise, then cut each half the other way. You should get about 4-6 sticks from each half, depending on the thickness of your vegetables.*
  3.     Spread out on lined baking sheet. Pour on oil, vinegar, garlic and spices. Mix so that all vegetables are coated.
  4.     Bake for 45 minutes to 1 hour, until slightly burnt on the edges.

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