Roasted Carrots and Parsnips with Rosemary and Garlic Recipe (2024)

In case anyone is turned off of roast parsnips by the idea of the time and waste of coring them, I just wanted to note that I cook parsnips regularly and coring them has never occurred to me. Perhaps a problem if you're using very old, woody parsnips or if you're very sensitive, but I suspect that you'll find the whole parsnip just fine in most cases.

This is a wonderful recipe. I have, at times, added one or more of the following: a medium onion, quartered, as well as string beans, or broccoli, red peppers. I place the vegetables in a gallon plastic bag, use a bit less olive oil (1 1/2 T) and work all ingredients inside the bag until they're lightly coated.

Added a tablespoon of maple syrup to the olive oil, as well as some quartered onions to the roast.

This is SO good--I was served it and had difficulty believing that the flavors came from the vegetables and just garlic and rosemary and olive oil (and s & p of course). I'm now addicted to this vegetable candy, and thus far my parsnips have not needed coring.

I made this following the recipe exactly the first time, and it was fabulous. I only core parsnips if the central core is bigger than about 1/2 inch in diameter. When it is less than this, it is tender enough to leave in place.I have made it again since, with a sprig of fresh Thyme while roasting and a squeeze of lemon juice (about 2-3 teaspoons) to finish before serving. That was really good too. Very helpful master recipe here, thank you.

I avoid foil and it was fine. I made this dish for Thanksgiving and it was a big hit. My secret ingredient was a final drizzling of dark, rich pumpkin seed oil. I made it again yesterday for a Christmas gathering and this time I finished it off with a very light touch of ACETO BALSAMICO di Modena (the thick concentrated form) AMAZING!!

Don’t bother with foil, put another sheet pan on top. Didn’t core parsnips. Have made with rosemary and garlic and with herbs de Provence. Both are excellent

good with potatoes added, cut into small pieces

Was delicious! Next time I will roast on parchment and skip the coreing.

Cutting the veg into smaller sizes makes this even more decadent. Turnips are a nice addition.

Excellent, easy, tasty! You can also add some honey.

Also worked well with turnips thrown in

Added a small splash of maple syrup for the win!

Do we really have to peel?!

awesome! I did find that 4o minutes @ 425 was perfect. I uncovered them at 20 minutes.

If someone (me) hates rosemary, can this be made with just garlic, or maybe garlic and thyme or sage? Has anyone tried a different herb? Thanks!

I did not core the big parsnip that I used and it came out tender. Also, I roasted, uncovered at 380 for about 20 minutes in my convection oven and it was caramelized and tender.

I didn't use rosemary sprigs but just the leaves. I used far less than stated because the rosemary was dispersed throughout the dish. It was lovely with a standing rib roast cooked on our Traeger!

Cutting the veg into smaller sizes makes this even more decadent. Turnips are a nice addition.

The secret of not-coring parsnips lies in the buying: stay away from the really thick ones, or use them only in soup.

Also worked well with turnips thrown in

Don’t bother with foil, put another sheet pan on top. Didn’t core parsnips. Have made with rosemary and garlic and with herbs de Provence. Both are excellent

I avoid foil and it was fine. I made this dish for Thanksgiving and it was a big hit. My secret ingredient was a final drizzling of dark, rich pumpkin seed oil. I made it again yesterday for a Christmas gathering and this time I finished it off with a very light touch of ACETO BALSAMICO di Modena (the thick concentrated form) AMAZING!!

I made this following the recipe exactly the first time, and it was fabulous. I only core parsnips if the central core is bigger than about 1/2 inch in diameter. When it is less than this, it is tender enough to leave in place.I have made it again since, with a sprig of fresh Thyme while roasting and a squeeze of lemon juice (about 2-3 teaspoons) to finish before serving. That was really good too. Very helpful master recipe here, thank you.

Was delicious! Next time I will roast on parchment and skip the coreing.

This is SO good--I was served it and had difficulty believing that the flavors came from the vegetables and just garlic and rosemary and olive oil (and s & p of course). I'm now addicted to this vegetable candy, and thus far my parsnips have not needed coring.

Excellent, easy, tasty! You can also add some honey.