Sunday Roasted Carrot Parsnip Bake

Name: Sunday Roasted Carrot Parsnip Bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 large carrots, peeled and sliced; 4 large parsnips, peeled and sliced; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme, chopped; 1 tablespoon honey (optional)

Highlighted under: Baking & Desserts

Every Sunday, I look forward to making my Roasted Carrot Parsnip Bake. The sweet and earthy flavors of the carrots and parsnips blend beautifully and create a comforting dish that warms my heart. I love how easy it is to prepare – just chop, season, and roast! This dish has become a staple in our household, perfect for family gatherings or a cozy family dinner. The aroma alone is enough to bring everyone to the kitchen, ready to indulge in this delightful treat!

Created by

Camilla Rhodes

Last updated on 2026-01-14T02:13:13.522Z

Making this Sunday Roasted Carrot Parsnip Bake was a delightful journey for me in the kitchen. I decided to experiment with different seasonings this time, including rosemary and thyme, which elevated the flavors beyond what I expected. The key is to ensure that the vegetables are sliced evenly so they roast perfectly, developing a beautiful caramelization while keeping their natural sweetness intact.

As I pulled the dish from the oven, the vibrant colors of the parsnips and carrots were striking. I serve it alongside a simple grilled chicken, and the combination perfectly complements each other. If you're looking for a vegetable side that's easy and impressive, this dish will not disappoint!

        Why You Will Love This Recipe
        Sweet and earthy flavor profile that's simply irresistible
A colorful and nutritious addition to your meal
Perfectly caramelized vegetables that add a comforting touch

      

Choosing the Best Root Vegetables

When selecting your carrots and parsnips, look for firm specimens without any soft spots or blemishes. Fresh vegetables will yield the best flavor and texture. Carrots should be vibrant in color, while parsnips should have a creamy white hue. Keep in mind that younger parsnips tend to be sweeter and less woody—ideal for roasting. In a pinch, you can swap parsnips with sweet potatoes if you prefer a sweeter profile.

It’s also essential to cut your vegetables into uniform sizes for even cooking. Aim for slices around 1/2-inch thick to ensure they roast properly. If your pieces are too thin, they may burn, while larger chunks could result in an undercooked bite. Consistency not only affects timing but also impacts texture, leading to that perfect caramelized finish everyone loves.

Elevating the Flavor Profile

Adding herbs like rosemary and thyme enhances the earthy notes of the root vegetables. Fresh herbs should be chopped just before use to maximize their flavor potency. If you don’t have fresh herbs on hand, dried versions are a fine substitute. Just use about a third of the amount, as dried herbs are more concentrated. The inclusion of honey at the end also brings a slight caramel sweetness, which contrasts beautifully with the savory roasted veggies.

For those looking to spice things up, consider adding garlic. Toss in a few cloves, crushed or whole, alongside the vegetables before roasting. They will mellow out and add a distinct flavor without overwhelming the dish. If you prefer a bit of heat, a sprinkle of red pepper flakes provides a nice kick without altering the dish's core character.

Serving Suggestions and Storage

This roasted carrot and parsnip bake pairs exceptionally well with roasted meats, making it a great side dish for Sunday family dinners. Try serving it with roasted chicken or a herb-crusted pork loin. It can also complement flavorful vegetarian mains, such as a quinoa pilaf or lentil loaf, providing a hearty complement to the meal.

If you have leftovers, they can be stored in an airtight container in the refrigerator for up to four days. Reheat in an oven set to 350°F (175°C) for about 10-15 minutes, uncovered, to maintain the crispiness. Alternatively, you can enjoy them cold in salads or grain bowls, making your meal prepping more convenient and tasty. I often find that the flavors deepen after a day or two in the fridge!

Ingredients

Roasted Carrot Parsnip Bake Ingredients

4 large carrots, peeled and sliced
4 large parsnips, peeled and sliced
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon honey (optional)

Instructions

Prepare the Vegetables

Preheat your oven to 400°F (200°C). In a large bowl, combine the sliced carrots and parsnips. Drizzle with olive oil and sprinkle with salt, black pepper, rosemary, and thyme.

Toss until the vegetables are well coated.

Roast the Vegetables

Spread the seasoned vegetables evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-35 minutes, or until tender and golden brown, stirring halfway through for even cooking.

Finish and Serve

If desired, drizzle with honey just before serving for an extra touch of sweetness. Enjoy your roasted carrot parsnip bake warm as a side dish!

Pro Tips

For an additional flavor boost, consider adding a sprinkle of paprika or even a squeeze of lemon juice right before serving to brighten up the dish.

Troubleshooting Common Issues

If you find that your vegetables aren’t browning as desired, ensure your oven is at the correct temperature and try spreading them out more on the baking sheet. Overcrowding can lead to steaming rather than roasting, preventing that coveted caramelization. A good rule of thumb is to leave space between pieces, as this promotes better airflow and even cooking.

Additionally, if you notice they are getting too dark on the outside before being tender, you might need to reduce the roasting time slightly or cover the baking sheet loosely with aluminum foil for the last 10 minutes. This technique shields them from direct heat while allowing time to cook through.

Make-Ahead Tips

For those busy Sundays, you can prepare your carrots and parsnips a day in advance. Simply peel and slice the vegetables, then store them in a sealed container with a damp paper towel in the refrigerator. This will help keep them fresh while also cutting down on prep time the next day.

Another great make-ahead option is seasoning your vegetables. Mix olive oil, salt, pepper, and herbs, then toss your chopped veggies in this mixture and store them in a covered bowl in the fridge. When it's time to cook, just spread them on the baking sheet and roast them directly from the fridge to the oven.

Variations to Try

Feel free to experiment with additional vegetables! Root vegetables like turnips or rutabagas can add unique flavors and textures to the dish. You can combine them with carrots and parsnips in equal ratios for a varied taste without sacrificing the dish's essence.

You could also add a splash of balsamic vinegar or a sprinkle of feta cheese just after roasting for a more sophisticated twist. These additions lend a tangy contrast to the sweet vegetables and will elevate the overall dining experience!

Questions About Recipes

→ Can I use other vegetables in this recipe?

Yes! Feel free to substitute with other root vegetables like sweet potatoes or turnips.

→ Is this dish vegan-friendly?

Absolutely! The recipe is naturally vegan; just omit the honey if you want it fully plant-based.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.

→ Can I prepare this dish in advance?

Yes, you can prep the veggies ahead of time and store them in the fridge until you're ready to roast them.