Parsnips are a vegetable that I had never eaten until recently. A few months ago I used some in All Veggie Vegetable Soup. My friend, Beverly told me that she roasts them in the oven, so I decided to try that too. They are so good! The slightly sweet taste pulls me back for a second helping and even third.
Here’s what you’ll need, although you’ll notice there are no potatoes in this photo. I decided that the carrots and parsnips wouldn’t be enough for my family, so I added three small potatoes to the mix.
Carrots, Parsnips and Potatoes
Servings: 4 -6 servings
Ingredients
- 1 lb. bag carrots
- 1 lb. bag parsnips
- 3 small potatoes
- olive oil
- kosher salt
Instructions
- Wash, peel and chop the carrots, parsnips and potatoes. I opted to leave the peels on the potatoes, but you can peel them too if you like.
- In a large bowl, drizzle a couple tablespoons of olive oil over the veggies and sprinkle with salt.
- Mix it well and pour onto a large baking pan.
- Bake at 400 degrees for 40-45 minutes or until the veggies are tender.
parsnips are awesome! They are great roasted. I like to roast them with sweet potato!
I have never in all of my 40 years had a parsnip – and I think it’s about time for me to give them a try!
I love roasted root veggies (and brussel sprouts too) I am going to be adding parsnips to my grocery list this week!
Thanks for sharing the recipe,
Sherry
I’ve always liked parsnips but haven’t prepared them for a long time. This sounds easy and good.
This sounds wonderful! I make roasted potatoes all the time, but have never in my life tried a parsnip – and now I am excited to do so!
I do wish that your measurements indicated what size “bag” – how many pounds were your bags of carrots and parsnips? Many of my vegetables come from a produce co-op or from the farmers’ market, and thus aren’t in “standard” store-sized bags. A pound measurement would be helpful.
Thanks for a great new recipe to try!
Mamie, I believe that the carrots and parsnips were in 1 lb. bags. With this recipe, you can use the amount that you need to for your family. You can also use more or less of each vegetable, according to what you like or have on hand.
To everyone considering trying this recipe: Don’t delay, make this soon and you won’t regret it. This combination of veggies is too good! Parsnips look like a large, white carrot and are peeled and slices, as such. They have a slightly sweet taste like a carrot too! I loved this recipe so much, I ate it for lunch by itself and have passed it on to every family member. It is too easy to prepare! You won’t regret trying a parsnip if you never have before. We have a family of 3 so I used (3) large carrots, (2) large parsnips that equaled a 1 lb bag and (2) large baking potatoes. It yielded enough to be a side item at dinner with enough left over for (2) lunches. I wouldn’t recommend making this with the intention of reheating it for lunch unless you are going to refresh in the oven b/c microwaving does not crisp them back up and being crisp is part of what makes them so delectable! Enjoy!
Chelsea, I’m so glad you liked it! I’ve got carrots and parsnips in the fridge waiting to be roasted. It is a good one!
Really tasty, and simple. I used sweet potatoes with my parsnips and carrots and they were absolutely lovely. Very comforting dish.