Roasted Parsnips and Carrots

These roasted parsnips and carrots are the perfect side dish this Fall! They are delicious and go with almost any main dish.


  • 1 tsp brown sugar
  • 1 bunch parsnips, sliced into 1-inch pieces
  • 1 bunch carrots, sliced into 1-inch pieces
  • 3 cloves garlic, whole
  • 1 tbsp olive oil
  • salt and pepper, to taste


  1. Preheat oven to 425F.  Line a large baking sheet with parchment paper.
  2. In a mixing bowl, add all of the ingredients and toss until the carrots and parsnips are evenly coated with the olive oil and brown sugar.
  3. Spread the carrots evenly on the baking sheet.  Roast in the oven for 25 minutes, tossing part way through.  Keep an eye on them to make sure they don’t burn!
  4. Remove from oven, let cool for a few minutes and serve.