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: 6 medium carrots, peeled and cut into sticks; 4 medium parsnips, peeled and cut into sticks; 3 tablespoons olive oil; 2 tablespoons fresh rosemary, chopped; 2 tablespoons fresh thyme, chopped; Salt and pepper to taste

Highlighted under: Baking & Desserts

I love making this Sunday Roasted Carrot Parsnip Bake as it perfectly highlights the earthy sweetness of root vegetables. The combination of roasted carrots and parsnips creates a flavorful side dish that complements any main course beautifully. Roasting brings out their natural sugars, and the addition of herbs adds a depth that elevates this dish to a new level. Whether it’s a family gathering or a cozy dinner, this recipe is sure to impress everyone at the table, making our Sundays a little brighter.

Created by

Adele Summers

Last updated on 2026-01-14T02:16:13.872Z

During a chilly Sunday afternoon, I decided to experiment with root vegetables. The result was this delightful Roasted Carrot Parsnip Bake, where the natural sweetness of carrots and parsnips truly shines through. I carefully selected fresh herbs like rosemary and thyme to complement the dish, infusing the vegetables with a beautiful aroma that fills the kitchen. These simple ingredients come together to create a warm and inviting feeling, making it the ideal comfort food for any gathering.

One of the tricks I discovered was tossing the veggies with olive oil and leaving them to roast uninterrupted. This method allowed them to caramelize nicely, providing a satisfying texture and rich flavor. The joy of serving this dish lies in its vibrant colors and fragrant essence that makes my family eager to dig in every time we have it!

        Why You Will Love This Recipe
        Natural sweetness of roasted roots balances perfectly with savory herbs
Easy to prepare and perfect for family gatherings
A beautiful, colorful dish that adds warmth to your table

      

Understanding the Ingredients

The foundation of this Sunday Roasted Carrot Parsnip Bake is the choice of vegetables. Carrots and parsnips not only bring a natural sweetness but also different textures to the dish. Carrots tend to caramelize nicely, creating crispy edges, while parsnips are starchier and tenderize beautifully when roasted. Choosing medium-sized vegetables ensures even cooking. If you're looking for a twist, consider adding a sweet potato or butternut squash for additional color and flavor complexity.

Herbs play a crucial role in enhancing the earthy flavors of this bake. Fresh rosemary and thyme bring a fragrant aroma and a savory depth. If fresh herbs are hard to find, dried versions can work, but reduce the quantity by about one-third as dried herbs are more concentrated. Alternatively, you can experiment with sage or oregano, which will also pair beautifully with the sweetness of the roots.

Roasting Techniques

The roasting temperature of 400°F (200°C) is key to achieving perfectly caramelized vegetables. This high heat not only intensifies their flavors but also creates that desirable, crispy texture on the outside while keeping the inside tender. To prevent uneven cooking, ensure the carrots and parsnips are cut into uniform sticks, about 1/2 inch thick. This size ensures they roast through in 30-40 minutes, achieving that golden-brown perfection everyone loves.

When spreading the vegetables on the baking sheet, make sure they are in a single layer, avoiding overcrowding. This practice allows hot air to circulate freely around each piece, preventing steaming. If you notice they’re still lacking color after the indicated time, give them an additional 5-10 minutes, but keep a close eye to prevent burning. Flipping them halfway through helps achieve an even roast, so don’t skip that step!

Ingredients

Gather these fresh ingredients for a delightful bake that will satisfy everyone.

Main Ingredients

6 medium carrots, peeled and cut into sticks
4 medium parsnips, peeled and cut into sticks
3 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
Salt and pepper to taste

Make sure all the vegetables are evenly cut for consistent cooking.

Instructions

Follow these simple steps to create a delicious roasted vegetable bake.

Preheat the Oven

Preheat your oven to 400°F (200°C). This high temperature will help caramelize the edges of the vegetables.

Prepare the Vegetables

In a large bowl, toss the carrot and parsnip sticks with olive oil, rosemary, thyme, salt, and pepper until well-coated.

Spread and Roast

Spread the mixture on a baking sheet in a single layer. Roast in the oven for 30-40 minutes, turning once halfway through, until the vegetables are tender and golden brown.

Serve

Once roasted, remove from the oven and serve hot as a side dish for your favorite main course

Enjoy the beautiful aroma and the delightful flavors of your homemade bake!

Pro Tips

Feel free to add other root vegetables like sweet potatoes or beets for additional flavors. Adjust the herbs based on your preference for a personalized touch.

Storage and Reheating

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Roasted vegetables can lose their texture when reheated, so for best results, reheat them in the oven at 350°F (175°C) for about 10-15 minutes. This method helps restore some of the crispiness. Avoid using the microwave if you want to keep that roast texture; it tends to make them soggy.

For longer storage, consider freezing the roasted vegetables. Spread them in a single layer on a baking sheet to freeze before transferring them to a freezer-safe bag. This prevents them from clumping together. When you're ready to enjoy them, you can reheat directly from frozen, adding a few extra minutes to the oven time.

Serving Suggestions

This roasted carrot parsnip bake makes a lovely side for a variety of main dishes. It pairs exceptionally well with roasted meats like chicken, lamb, or pork, enhancing their flavors with its sweetness. For a vegetarian option, serve it alongside a hearty grain salad or as part of a vegetable platter with a yogurt dip.

For a more festive presentation, sprinkle some toasted seeds or nuts on top just before serving. They add a delightful crunch and additional nutrition. A drizzle of balsamic reduction can also elevate this dish, bringing a tanginess that perfectly balances the sweetness of the roasted vegetables.

Questions About Recipes

→ Can I make this dish ahead of time?

Yes, you can roast the vegetables ahead of time and reheat them in the oven before serving.

→ What can I serve with this dish?

This roasted bake pairs beautifully with roast chicken, pork, or a hearty grain salad.

→ Are there any vegetarian alternatives?

Absolutely! This dish is vegetarian and can be made vegan by omitting any animal-based sides.

→ Can I freeze leftovers?

Yes, you can freeze leftover roasted vegetables, though they are best eaten fresh.