Roasted Potatoes, Parsnips and Carrots

Roasted potatoes, parsnips and carrots have been one of my favorite side dishes lately. Love root vegetables’ sweetness that is enhanced once roasted. This is by far one of the easiest side dishes, perfect for any occasion. As Thanksgiving is approaching this simple side dish might be a perfect choice alongside turkey.

This root vegetable combination is simple and delicious. They get crispy on the outside and soft in the inside. You can choose whatever spices or herbs you prefer, there is no rule here.

Kids really love this Roasted Potatoes, Parsnips and Carrots dish, I am happy I found such a good healthy way to make them eat various root vegetables. If your kids doesn’t eat parsnips or carrots in other dishes they will love them cooked this way.

Roasted Potatoes, Parsnips and Carrots on baking sheet

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Recipe slightly adapted after jamieoliver

Roasted Potatoes, Parsnips and Carrots

Roasted Potatoes, Parsnips and Carrots

5 from 1 vote
Roasted Potatoes, Parsnips and Carrots - this root vegetable combination is simple and delicious. They get crispy on the outside and soft in the inside. You can choose whatever spices or herbs you prefer.
Servings 4 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 2 pounds potatoes , cut into wedges
  • 6 parsnips
  • 7-8 small carrots
  • 1 tsp garlic powder
  • Salt and freshly ground black pepper
  • 4 tbsp olive oil
  • Mixed herbs: thyme , oregano
  • green onion or parsley for garnish , optional


  • Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
    Baked Cornflake Crusted Chicken Strips - step1
  • Peel potatoes, parsnips and carrots. If carrots and parsnips are too large cut them in halves lengthwise, otherwise leave them whole.  Cut the potatoes into wedges.
    Baked Cornflake Crusted Chicken Strips - step2
  • Place the vegetables into a large bowl and add salt, pepper, spices, herbs and oil. Toss well to combine. Add more oil if too dry.
  • Spread the vegetables evenly on the prepared baking sheet.
  • Bake for 45 minutes to 1 hr, until crispy on the outside and beautifully roasted.


Serving: 1gCalories: 339kcalCarbohydrates: 57.9gProtein: 5.6gFat: 10.9gSaturated Fat: 1.6gSugar: 11g
Calories: 339kcal
Course: Side Dish
Cuisine: American
Keyword: carrots, parsnips, potatoes, roasted, roasted carrots and parsnips, roasted potatoes parsnips and carrots

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Mira Author says:

    I love roasted veggies and these look just perfect! Would love to make some soon! Thanks for sharing 🙂

  2. Thalia @ butter and brioche Author says:

    Love roast veggies – this is definitely a delicious dish that I must make!

  3. Maureen Author says:

    I could make a meal of these roasted vegetables. I just love them!

  4. Joy & Feast Author says:

    I love when root vegetables are roasted whole. The carrots and parsnips look amazing next to the quartered potatoes. In addition, I think it’s important to always save carrot tops for salads, soups, sauces, and of course by the looks of your photo garnish.

  5. good food lancashire Author says:

    looked beautiful, delicious and healthy.Love this! Made in many times.

  6. A great combo! Absolutely mouthwatering…



  7. Lindsey @ American Heritage Cooking Author says:

    Roasted veggies are my favorite weeknight side dish. Sometimes I just eat them for dinner! Yours look amazing! Love how you cut them lengthwise. Beautiful!

  8. Sara @ Don't Feed After Midnight Author says:

    The perfect side dish!! Parsnips are so underrated for some reason but they taste so so good!

  9. Julie Author says:

    I am health conscious and enjoy good quality meals. I am always looking for new recipes, I came across this one, it looked so good, and healthy I had to try it. I made it for the first time as a side dish for my husbands birthday meal. I used small new potatoes cut in half, I think it looked better with the whole roasted cauliflower and Filet Mignon. we will never forget this meal and I intend to make this vegetable dish often, and refer others to this web site. I look forward to trying some of your other recipes. Thank you

    1. Ella-HomeCookingAdventure Author says:

      Oh I am so glad you enjoyed this way of preparing the side dish:) Hope you will share my blog with your family and friends Julie, and happy Easter

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