Boistfort Valley Farm
Community Supported Recipe Box

Roasted Carrots, Parsnips and Onions


  • 1 1/2 pounds medium carrots (about 8), scrubbed well (peeled if desired)
  • 1 1/2 pounds parsnips (about 6), scrubbed well (peeled if desired)
  • 3 Onions, quartered
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper


dish: side
season: fall

Preheat oven to 400 degrees. Season with salt and pepper and toss carrots, parsnips, and shallots with oil. Spread mixture into a large shallow baking dish, and roast until vegetables are golden brown and tender, about 60 minutes.