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Roasted Carrots and Parsnips

Perfect for any weeknight or special occasion, zesty, citrusy roasted carrots and parsnips are so easy and super-tasty

Crispy-edged, creamy-middled roasted Carrots and Parsnips are so flavorful, seasoned with a zesty, slightly spicy and slightly citrusy mix. If you need even more flavor, feel free to dip them in your favorite salad dressing, sour cream, or citrusy-spritzed plain yogurt, like I did!

  • Author: Laura
  • Prep Time: 15 min
  • Cook Time: 30-38 min
  • Total Time: 50 min
  • Yield: 8 servings 1x
  • Category: Vegetable
  • Method: Oven Roast
  • Cuisine: International

Ingredients

Scale

For the Carrots and Parsnips:

  • 1 3/42 lb Carrots and Parsnips, (about 5 medium carrots and 3 medium parsnips) peeled or scrubbed, sliced into 2-3″ wedges
  • 2 Tbsp Olive Oil
  • 1 Tbsp Maple Syrup
  • 1 tsp Kosher Salt
  • 1/2 tsp Fresh Ground Black Pepper
  • 1 tsp Smoked Paprika
  • 1 tsp Oregano
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 3/4 tsp Sumac

For the Yogurt Sauce:

  • 1/2 cup (114ml) Lowfat Plain Greek Yogurt (See Note)
  • 12 tsp (to taste) Lime Juice

Instructions

  1. Preheat oven to 425F (Conventional) or 400F (Convection/Fan). 
  2. Cut parsnips and carrots into (thumb-length) 2-3 inch sections, then each section into 1/2″ thick wedges. Place all in a large bowl.
  3. Drizzle with the olive oil and Maple Syrup, and stir to distribute. Make a spice mix out of the rest of the ingredients. Sprinkle over oil-covered vegetables, stir again.
  4. Pour coated vegetables over parchment-lined or oiled sheet pan. IMPORTANT: If they are touching, put them on 2 sheet pans instead of 1, and rotate midway through roasting time.
  5. Place in preheated oven for 30-38 minutes, turning once after 20 minutes. I took mine out after 38 minutes, because I like them to have a bit of a char. Vegetables should be nicely crisped and dark golden, and creamy in the middle. 
  6. Make the yogurt sauce for drizzling or dipping: Stir together the yogurt and lime juice. Serve with hot vegetables!

Notes

  1. You can use any type of yogurt, vegan or dairy, as long as it’s plain.  Or, sour cream or mayonnaise will work as well.

Nutrition

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