Roasted Carrots and Parsnips with Rosemary and Garlic

By Martha Rose Shulman

Roasted Carrots and Parsnips with Rosemary and Garlic
Andrew Scrivani for The New York Times
Total Time
1 hour
Rating
5(345)
Comments
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Parsnips are carrots’ sweeter cousins, with a rich, nutty flavor. Though they don’t pack the beta-carotene that their orange relatives offer, they’re a good source of vitamin C and folacin. Because the core can be woody, I always remove it; this can be a tedious task but it’s worth it.

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Ingredients

Yield:Serves 4
  • ¾pound parsnips, peeled
  • 1pound carrots, peeled
  • Salt and freshly ground pepper
  • 4plump garlic cloves, peeled and lightly crushed
  • 3 or 4sprigs fresh rosemary
  • 2tablespoons extra virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

182 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 2 grams protein; 496 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 425ºF. Oil a sheet pan or a baking dish large enough to fit all of the vegetables in a single layer. Cut the carrots and parsnips into 3-inch lengths. Quarter the fat lengths, and cut the thin ends into halves so that the pieces are about the same size. Cut away the cores from the parsnips. Toss with the garlic, salt, pepper, rosemary sprigs, and olive oil until all of the vegetables are coated with oil.

  2. Step 2

    Spread in an even layer in the prepared pan or baking dish. Cover with foil and place in the oven for 30 minutes. Turn the heat down to 375ºF and uncover the pan. Stir gently, and continue to roast until lightly browned, 20 to 30 minutes. Remove from the heat, and serve.

Ratings

5 out of 5
345 user ratings
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Comments

Su

In case anyone is turned off of roast parsnips by the idea of the time and waste of coring them, I just wanted to note that I cook parsnips regularly and coring them has never occurred to me. Perhaps a problem if you're using very old, woody parsnips or if you're very sensitive, but I suspect that you'll find the whole parsnip just fine in most cases.

Judith Boroson

This is a wonderful recipe. I have, at times, added one or more of the following: a medium onion, quartered, as well as string beans, or broccoli, red peppers. I place the vegetables in a gallon plastic bag, use a bit less olive oil (1 1/2 T) and work all ingredients inside the bag until they're lightly coated.

Lea

Added a tablespoon of maple syrup to the olive oil, as well as some quartered onions to the roast.

cautious cook

I couldn't crush the garlic, it was just too firm, so I chopped it. Probably didn't impart the intended flavour, but the roasted garlic can be eaten. Included turnips. I added a bit of maple syrup and also tried it some tzatziki on the side. Really liked the browned, somewhat charred surface.

Andrea

Use more carrots than parsnips. I didn't core the parsnips and they were still pretty good.

Ellen L

Super easy and delicious. Made as directed, but I might reduce the evoo a little next time.

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