Vegetable Roasting Guide

Our handy guide includes prep instructions and complete nutritional analyses for our favorite vegetables for roasting. For more helpful cooking tips, be sure to check out our Guide to Cooking 20 Vegetables.

Carrots, Parsnips

Amount for 4 Servings

1 1/2 pounds


Peel or scrub; remove woody core from parsnips; cut into 1/4-inch slices. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.

Roasting Time at 450 F

20 to 25 minutes

Serving Size

1/2 cup

Calories Per Serving

Nutrition Information per Serving with Oil, Salt and Pepper:
Carrots: 105 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 15 g carbohydrate; 1 g protein; 4 g fiber; 395 mg sodium; 485 mg potassium.
Parsnips: 138 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 23 g carbohydrate; 2 g protein; 5 g fiber; 304 mg sodium; 492 mg potassium.

Nutrition Bonus and Carbohydrate Serving Information:
Carrots: Vitamin A (506% daily value), Vitamin C (15% dv). 1 Carbohydrate Serving.
Parsnips: Vitamin C (28% daily value), Folate (20% dv). 1 1/2 Carbohydrate Servings.

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