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Roasted Carrot Parsnips Cilantro Salsa |

Roasted Carrots and Parsnips with Cilantro Salsa

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 12 servings 1x


A healthy and delicious winter veggie side dish worthy of your holiday table. Roasted carrots and parsnips are topped with a cilantro shallot sauce.



For the parsnips & carrots:

  • 2 pounds parsnips, peeled and cut into 1/2-inch thick sticks
  • 1 1/2 pounds carrots, peeled and cut into 1/2-inch thick sticks
  • 2 tablespoons olive oil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt

For the salsa:

  • 1/2 cup cilantro, finely chopped
  • 1/4 cup red onion, minced
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon red pepper flakes


  1. Preheat oven to 450 degrees Fahrenheit. In a large bowl, toss parsnips and carrots with 2 tablespoons olive oil, pepper and salt. Spread out on a baking sheet evenly. Roast for about 30-35 minutes (or until tender) turning them over a few times during cooking.
  2. Right before serving, in a small bowl, mix together cilantro, red onion, garlic, 2 tablespoons olive oil, vinegar and red pepper flakes. Drizzle over vegetables.