Roast the carrots and parsnips for about 35 minutes, or until tender. Serve hot or warm. About this recipe . Don’t let the simplicity of this recipe for roasted carrots and parsnips fool you.

For Garten's classic oven-roasted vegetables recipe ... Ramsay starts by boiling carrots and butternut squash for eight ...

Roasted parsnips and carrots. Heat oven to 400 degrees. Cut 6 parsnips and 6 carrots into 1/4-inch slices. Transfer to medium bowl and toss with 1 tablespoon extra-virgin olive oil, coarse salt ...

Roast for 25 minutes or until the carrots and parsnips are golden-brown at the edges. Recipe tips To make ahead, simply remove the vegetables from the oven 5 minutes before the end of the cooking ...

Cook your carrots and parsnips on medium heat for around 15 to 20 minutes until golden brown and almost cooked through. Make sure to keep moving and turn the vegetables over frequently so they ...

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Carrots, in most cases, are orange (thanks to their beta carotene content), though they can come in purple, white, or yellow. Parsnips are almost always a creamy white.

Baby carrots are a staple in my refrigerator, and I cut them in half along the bias for this recipe. You could also use larger carrots and cut them into pieces about 1 ½ inches long and ½-inch wide.

You can also roast the parsnips in one roasting tray with similar root vegetables, such as carrots. Do parsnips need to be parboiled before roasting? You don't have to, but this is what you should do: ...

Add olive oil to a roasting tray, along with the carrots and parsnips - make sure the flat side is facing up. Coat the vegetables in rosemary, thyme, salt and pepper, and cook for 180C for 30-minutes.