Roasted Carrots and Parsnips

Roasted carrots and, most especially, parsnips are a favorite of mine. Throwing cut vegetables on a baking tray with a shake of olive oil and popping them in the oven is so easy it hardly calls for a recipe, but, because I love them so dearly, I’m including this Bon Appetite one anyway. If you don’t mind the bleed-over coloring, add beets (and you can’t beat it! Sorry, but I delight in terrible puns).


  • 2 1/4 lbs parsnips
  • 1 1/2 lbs carrots
  • 1/4 cup olive oil
  • 2 Tbsp white balsamic vinegar
  • 1 Tbsp rosemary
  • 2 tsp coarse salt
  • 1 tsp black pepper


  1. Preheat oven to 425ºF.
  2. Peel and cut veggies into sticks (if you’re precise, 3 x 1/2 inch sticks).
  3. Toss veggies with all remaining ingredients.
  4. Spread coated veggies across baking sheet and roast until tender for 50 minutes to 1 hour.

Great tip (not mine, Bon Appetite’s): Make a day ahead. Cool completely before refrigerating.  Next day, let stand at room temperature for an hour, then rewarm in a 400ºF oven for 15 minutes.

Serves 8 – 10 people

WW people– I would probably count this as 1 point per serving since vegetables are free and there’s only a bit of oil per serving, but if you put the recipe in the Recipe Builder, WW says it’s 4 pts per serving.