Roasted Root Veggies

Our week 6 CSA box had root veggies that just cried out to be roasted. Seriously – I opened the box and the parsnips sang, “Please roast us! And can you add some rosemary, too, please? KTHXBAI!

OK, well, maybe they didn’t say that…or if they did, perhaps I should have my hearing or mental acuity checked…but the sentiment is still there. Some side dishes are just easy to put together and just make a ton of sense. These also happened to taste really yummy. Roasting brings out the sugar in these veggies, and while you can go with probably any combination of root vegetables, I went with parsnips and carrots for some nice color and a good pairing of flavors. Were the kids more in the mood for making veggies the center of the dinner, or if we had more people at the table, the beets would have gone in the oven with them.


Roasted Root Veggies

Roasting + Rosemary = OMNOMNOM


Prep Time: 5 min

Cooking Time: 30-35 min

Serves: 4-6



3/4 lb parsnips

3/4 lb carrots

1 Tb olive oil

2 tsp dried rosemary


Make it Happen

1. Preheat the oven to 400F.

2. Peel the parsnips and carrots, and cut them into roughly equal size pieces, maybe a couple of inches long and 1/3 to 1/2 inch thick. Place the parsnips and carrots in a glass baking dish (like a Pyrex pan) or onto a non-stick cookie sheet. [Note: I used a Pyrex dish to reduce the risk of staining my cookie sheet. A Silpat or other similar silicone sheet may do the trick, or you can use aluminum foil to protect your pan.]

2. Drizzle olive oil over the veggies. Using tongs, toss the veggies so that they can get evenly coated with the oil. Make sure that you leave them in a single layer – no veggies should be on top of other veggies.

3. Sprinkle rosemary evenly over the veggies.

4. When the oven is at temperature, place the pan/sheet in the oven and cook for 30-35 mins.

(Yes, it’s just that easy.)

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