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Roasted Carrots and Parsnips with Fresh HerbsImage for illustration only
Gluten-freePeanut-freeSesame-freeNut-free🇺🇸

Roasted Carrots and Parsnips with Fresh Herbs

A vibrant, multi-layered dish that artfully balances the natural sweetness of fresh carrots with the distinctive earthy notes of parsley root. Slow-roasted to tender perfection and finished with premium olive oil and fragrant fresh herbs, every bite offers an intoxicating depth of flavor. This elegant accompaniment provides a sophisticated yet rustic culinary experience, making it the perfect nutrient-rich addition to any festive table or main course.

Prep
10 min
Servings
4
Difficulty
Easy
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Answer first

What to know about Roasted Carrots and Parsnips with Fresh Herbs

Roasted carrots and parsley root take on caramelized edges—silky within, lightly crisp outside—with a sweet, earthy depth and a whisper of rosemary. Vegan, gluten-free, and pareve; a warm, elegant side for Shabbat dinner or any cozy winter table.

Timing
45 min
Serves
4
Dietary notes
Gluten-free, Peanut-free, Sesame-free, Nut-free

⚠️Before cooking, check ingredient labels and cross-contact risk for your dietary needs.

This is not medical advice. For allergies or dietary restrictions, always confirm with your healthcare provider.

Instructions

Servings:4
  1. 1Heat the oven to 180 degrees Celsius.
    Home oven preheated to 180°C before baking
  2. 2Cut each parsley root at its narrowest point.
  3. 3Cut the narrow parts diagonally to a thickness of 2 cm.
  4. 4

Nutrition

Calories
50
Protein
0.1g
Carbs
0.4g

Chef tips

For a deeper flavor, add crushed garlic. You can substitute sage with fresh thyme if preferred.

Culinary reasoning

A vibrant, multi-layered dish that artfully balances the natural sweetness of fresh carrots with the distinctive earthy notes of parsley root. Slow-roasted to tender perfection and finished with premium olive oil and fragrant fresh herbs, every bite offers an intoxicating depth of flavor. This elegant accompaniment provides a sophisticated yet rustic culinary experience, making it the perfect nutrient-rich addition to any festive table or main course.

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Cross the wide parts and cut them diagonally to a thickness of 2 cm.
  • 5In a large bowl, mix the parsley roots and carrots with olive oil, salt, pepper, rosemary and sage.
  • 6Transfer the mixture to a large flat baking dish and add the water.
  • 7Bake the vegetables in the lower part of the oven until they are soft, about 30 to 35 minutes.

    • Ingredients

    • 4 parsnips, peeled; 5 carrots, peeled; 3 tablespoons olive oil; 1 teaspoon coarse salt, or to taste; 1 teaspoon black pepper, or to taste; 2 teaspoons fresh rosemary, chopped; 2 teaspoons fresh sage, chopped; 2 tablespoons water

    Nutrition

    Calories
    50
    Protein
    0.1g
    Carbs
    0.4g

    Chef tips

    For a deeper flavor, add crushed garlic. You can substitute sage with fresh thyme if preferred.