Roasted Carrots and Parsnips

Adapted from Ina Garten’s recipe in Barefoot Contessa cookbook


  • 2 lbs parsnips, peeled
  • 1 lb carrots, scrubbed
  • 3 tablespoons olive oil
  • 1 tablespoon cosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • chopped fresh parsley for serving


Preheat the oven to 425 degrees F.

If the parsnips and carrots are very thick, cut them in half. Then cut each one in 1-inch-thick pieces of desired length. Place on a foil-lined sheet pan. Add the olive oil, salt and pepper, and toss well.

Roast for 20 to 40 minutes, tossing occasionally, until the vegetables are just tender. Sprinkle with chopped parsley and serve hot.


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