Roasted Carrots and Parsnips

Serves 4

I love this combo of roasted Carrots and Parsnips. Parsnips are Carrots' sweeter “cousins” with a rich, nutty flavor and when paired together, make a really delicious and super easy-to-prepare side dish!


  • 3-4 large Carrots
  • 3-4 large Parsnips
  • 2 tablespoons healthy oil of your choice  (Coconut, Olive or Avocado)
  • 2 tablespoons chopped Parsley, Rosemary or Dill 
  • Salt and Pepper


  • Preheat oven to 400 degrees.
  • If using Coconut Oil, melt in saucepan, otherwise skip this step.
  • Wash and cut Carrots and Parsnips into long rectangular pieces. (You don’t have to peel; the skin has lots of good stuff like fiber).
  • Toss the veggies with oil in a bowl and then spread on baking sheet.
  • Season with salt and pepper.
  • Roast for about 20 minutes, check and then toss on the baking sheet and cook for another 20 minutes or until veggies are tender and lightly browned.  
  • Sprinkle with Parsley, Dill or Rosemary and enjoy!