Sunday Roasted Carrot Parsnip Bake

Name: Sunday Roasted Carrot Parsnip Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 500g carrots, peeled and chopped; 500g parsnips, peeled and chopped; 3 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp fresh rosemary, chopped; 2 tbsp fresh thyme, chopped

Highlighted under: Baking & Desserts

I love the cozy feeling that comes with Sunday dinners, and this Sunday Roasted Carrot Parsnip Bake is a delightful addition to my table. Each time I prepare it, I savor the sweet and earthy flavors that come from the perfectly roasted carrots and parsnips. Paired with fresh herbs and a touch of olive oil, this dish is not only easy to make but also brings a burst of color and flavor to any meal. It’s become a cherished family favorite that I look forward to every week.

Created by

Freya Cooper

Last updated on 2026-01-14T00:52:14.678Z

When I first tried roasting carrots and parsnips together, I was surprised by how well their flavors blended. The natural sweetness of parsnips complements the carrots perfectly, creating a dish that's both comforting and satisfying. Each roast brings out the caramelization, enhancing the taste even more.

One tip I can share is to ensure the vegetables are cut into similar sizes for even cooking. I often sprinkle some fresh herbs just before serving, adding a fragrant finish that elevates this simple bake into a star dish on any dinner table.

        Why You Will Love This Recipe
        Simple preparation that brings out natural sweetness
Wholesome flavors that complement any main dish
Perfect for meal prep or as a festive side

      

Understanding the Ingredients

The star ingredients in this Sunday Roasted Carrot Parsnip Bake are the carrots and parsnips. Carrots provide a natural sweetness, especially when roasted, while parsnips add a unique earthy flavor that enhances the overall dish. When selecting your vegetables, look for firm, vibrant roots; softer or blemished produce will lead to a mushier texture post-roasting. Sourcing organic produce can also elevate the taste, as they often have a fuller flavor that's essential for a dish like this.

Olive oil is crucial not only for flavor but also for achieving that desirable golden color and crispiness on the vegetables. Using extra virgin olive oil will give you the best flavor, but feel free to substitute with avocado oil for a higher smoke point if that's what you have on hand. The herbs, rosemary and thyme, are not just garnish; they synergize the natural sweetness and add aromatic depth, making the dish comforting yet sophisticated.

Mastering the Roasting Technique

Roasting is an art that relies on the perfect temperature and timing. I've found that roasting at 200°C (400°F) produces the best results for carrots and parsnips. This heat level caramelizes the sugars in the vegetables without burning them. Make sure to spread out the vegetables in a single layer on your baking sheet; overcrowding will trap steam and lead to a soggy texture. A good rule of thumb is to use parchment paper to help with cleanup and to promote even browning.

During the roasting process, don't forget to give the vegetables a stir halfway through. This promotes uniform cooking and prevents any pieces from browning too much on one side. After about 35 to 40 minutes, look for tender, fork-ready veg with golden edges. If you see little charred bits, that's a sign of amazing flavor development, but keep an eye out to avoid overcooking, which can lead to a loss of that pleasing texture.

Ingredients

Ingredients for Roasted Carrot Parsnip Bake

500g carrots, peeled and chopped
500g parsnips, peeled and chopped
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped

Feel free to adjust the herbs according to your preference for a personalized touch!

Instructions

Preheat the Oven

Preheat your oven to 200°C (400°F).

Prepare the Vegetables

In a large bowl, toss the chopped carrots and parsnips with olive oil, salt, pepper, rosemary, and thyme until evenly coated.

Roast the Vegetables

Spread the mixture evenly on a baking sheet and roast for about 35-40 minutes, or until the vegetables are tender and golden, stirring halfway through.

Once done, let them cool slightly before serving.

Pro Tips

For added flavor, consider adding a sprinkle of parmesan cheese during the last few minutes of roasting for a cheesy finish.

Serving Suggestions

This roasted carrot and parsnip dish pairs wonderfully with various main courses, especially roasted poultry or a hearty vegetarian stew. To elevate the presentation, consider sprinkling some freshly chopped parsley or a drizzle of balsamic glaze over the top before serving. This adds a pop of color and an extra layer of flavor that can transform your dish from simple to spectacular.

For a family-style meal, serve the roasted vegetables in a large bowl, allowing everyone to help themselves. They also make an excellent side to a holiday feast, adding warmth and seasonal flair to your table. You can even toss the leftovers into a salad or blend them into a soup for a quick and tasty meal the next day.

Storage and Meal Prep Tips

If you want to prepare ahead of time, you can chop the carrots and parsnips a day in advance and store them in an airtight container in the fridge. Just be sure to toss them with a bit of olive oil, salt, and pepper before roasting to ensure great flavor. Leftovers can be stored in the refrigerator for up to three days; just reheat them gently in the oven at 180°C (350°F) for 10-15 minutes, so they regain their delightful texture.

Freezing is also an option, though it's best to blanch the vegetables briefly before freezer storage to preserve their color and texture. When ready to eat, they can be roasted straight from frozen, adjusting the cooking time by about 5-10 minutes. This makes for a quick weeknight side dish that retains the comforting feeling of a Sunday dinner.

Questions About Recipes

→ Can I prepare this dish ahead of time?

Absolutely! You can chop the vegetables a day in advance and store them in an airtight container.

→ What other vegetables work well with this recipe?

You can add sweet potatoes or beets for a colorful twist!

→ Is this recipe vegan?

Yes, this recipe is naturally vegan and gluten-free!

→ How can I reheat the leftovers?

Reheat in the oven at 180°C (350°F) for about 10 minutes until warmed through.