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Nov 21, 2007 01:57 PM

Roasted Carrots & Parsnips

OK - so I did a test run on roasting carrots & parsnips for Thanksgiving dinner. Sliced them and tossed with olive oil & rosemary and baked (covered) for about 30 minutes @ 350. Not only did they burn on the bottom, but they were also very dried out. I wouldn't think that 30 minutes would be too long for them to bake. Thinking maybe baking them at a lower temp?? Anyone have any suggestions?

Thanks much!

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  1. I make this dish all the time. First of all, you can be "fancy" by leaving the veggies whole, then cutting them lengthwise, so you get very long pieces of veggie as opposed to short sticks such as for veggies and dip ( I hope I explained this clear enough) or you can just cut them into sticks about a 1/2 " thick as for veggies and dip.

    Toss in olive oil, salt and pepper. Place on a cookie sheet (with sides so they don't fall off) on top of parchment paper. The parchment will prevent them from sticking. Do not pile too thickly or they will end up cooked, but soggy, and won't have a browned appearance. You may want to do it in two batches or two pans side by side. Preheat oven to 425F, and make sure the rack is in the middle. When the oven is ready, put them in. DO NOT cover. Stir fairly frequently. They will be done in about 10-15 minutes, and be browned/carmelized.

    1. I had never cooked parsnips and carrots myself until this week. I didn't do them in the oven but in a foil packet on the grill. I cut everything to about the same size. At indirect medium (which I think is about 350) we did them for about 10-12 minutes, turning a couple of times. Just some dried herbs, butter and a little liquid, and they came out fine. I actually like the idea of olive oil and rosemary, I will try that next time instead of butter. Having the leftovers tonight!

      1. I'm attaching a link to a Gourmet recipe for roasted fennel and carrots which I've made many times. While the ingredients aren't exactly the same, the roasting method works well with delicious results.

        1. The thing about roasting is you WANT the high temp ... what you need is the parchment paper (a must, really). As for the size of the veggies, carrots and parsnips I usually slice lengthwise, then in three in segments.

          2 Replies
          1. re: NYChristopher

            Exactly! I wanted to add a lot of recipes will recommend 450F but I find it's too hot and they tend to burn more.

            Also, it's best made and then taken straight to the table. I've premade for holiday dinners and heated them up -- they are ok, but not the same. Cauliflower, btw is excellent done this way too. Gives it lots of flavor; try adding a sprinkle of garam masala as well before roasting.

            1. re: sweeterpea

              I agree with you re the 450, pea. I usually roast mine at between 350 and 400. If something else is in the oven, I find that the carrots/parsnips can accommodate the other item's temperature within that range. Non-root veggies I do at between 425-450. Each oven runs differently, though, and roasting time depends on cut used... Now and then I use a coin cut, but I like a 2-3" inch baton better, to get a uniformity of size. Re the cauliflower, try Baharat and Tandoori, too, if you like curries.

          2. Thank you all so much for the suggestions!! I don't know why I didn't think of the parchment paper as I use it frequently for other baked items. Now I can make them for dinner tomorrow and be confident that they'll turn out good!

            Happy Thanksgiving to all!!