Roasted Carrots & Parsnips

In another cooking session for the South Arm Older Adults Community Kitchen, Michelle shared a roasted root vegetables recipe to encourage usage of parsnip which is not a so common root vegetable to some participants.


Michelle shared the nutritional facts about the root vegetables in this recipe:


  • Carrots are an excellent source of beta-carotene, and contain high amount of fiber. Beta carotene is important for eyesight, skin health, and normal growth.
  • Carrots are a good source of fiber, vitamin C and potassium, as well as vitamin B6, folate, and several minerals including calcium and magnesium.


  • Parsnips are a strong scented plant cultivated for its white edible root.
  • Parsnips are a root vegetable related to the carrot family. Parsnips resemble carrots but are paler and have a stronger flavour. In Scotland, parsnips are still known as “white carrots”.
  • Parsnips are a good source of vitamin C and vitamin B which assists in the functioning of the digestive system, skin and nerves.


  • 1 1/2 pounds carrots
  • 1 1/2 pounds parsnips
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground black pepper



  • Preheat oven to 350 degrees.
  • Peel carrots and parsnips. Have them lengthwise, and cut each diagonally into 3/4″ pieces.
  • Toss in bowl with olive oil, thyme, salt and pepper.
  • Spread in a single layer pan, roast for 1 hour to 1 hour and 20 minutes, tossing occasionally.


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