Rosemary-Garlic Roasted Carrots and Parsnips

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Caramelized root vegetables roasted with rosemary and garlic until tender, creating a sweet and savory side dish that highlights garden-fresh produce. This american-inspired sheet pan (vegetarian) ready in about 35 minutes pairs Carrots, Parsnips, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 American cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Step 2: Peel and cut 1 lb carrots and 1 lb parsnips into 1-inch uniform pieces, then place on the prepared sheet.
  3. Step 3: Drizzle 3 tbsp olive oil over the vegetables, then add 2 tsp chopped fresh rosemary, 3 minced garlic cloves, 1/2 tsp sea salt, and 1/4 tsp black pepper.
  4. Step 4: Toss everything until vegetables are evenly coated, then spread in a single layer.
  5. Step 5: Roast for 25-30 minutes, stirring once halfway through, until edges are golden brown and vegetables are tender when pierced with a fork.

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Frequently asked questions

How long does Rosemary-Garlic Roasted Carrots and Parsnips take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Rosemary-Garlic Roasted Carrots and Parsnips?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep carrots from drying out.

Can I substitute ingredients in Rosemary-Garlic Roasted Carrots and Parsnips?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rosemary-Garlic Roasted Carrots and Parsnips for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Rosemary-Garlic Roasted Carrots and Parsnips vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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