These roasted parsnips and carrots are the perfect side dish this Fall! They are delicious and go with almost any main dish.
My grandma used to make the most amazing roasted carrots. They would somehow have the perfect crunch, but still be soft in the center. Her carrots would also have just the right amount of crisp caramelization on the edges of each slice.
I tried to replicate my grandma's amazing carrots in this recipe. Parsnips were also added to provide variety in flavor and texture. I also added some whole garlic cloves to add more flavor too!
How to Make the Best Roasted Parsnips and Carrots
While the full recipe instructions are below, here are some tips to help you make this side dish great.
Slicing: the carrots and parsnips must be cut into roughly equal slices. This is important because it will allow everything to cook evenly. There is nothing worse than having your veggies cooking at different times!
Brown Sugar: the secret ingredient in these roasted carrots and parsnips is brown sugar. I add a little bit of it to the mixing bowl when I add my carrot and parsnip slices. Then, I will add the olive oil to the mixing bowl.
Olive Oil: you need to add enough olive oil to coat each slice of carrot and parsnip evenly. This is important because the olive oil dissolves the brown sugar and coats the veggies with it. The combination of the olive oil and sugar on the carrots is what will get that caramelization of the edges that we are after.
Baking Sheet: a good quality baking sheet is crucial for this recipe! I love using my OXO Good Grips Pro Non-Stick Baking Sheet. It works fantastically and is very reasonably priced! I usually line my baking sheet with parchment paper. This makes cleanup quick and easy. Spread the slices of carrots and parsnips out evenly. Also make sure that the slices on the baking sheet are not touching. This is very important because the slices need to be arranged this way to roast and caramelize properly.