After 15 minutes, loosen and flip vegetables with a spatula and continue baking for another 15 minutes.
Begin roasting the vegetables on your oven’s middle rack. Then, spread on a baking sheet lined with parchment paper and season moderately with salt and pepper. Mix vegetables, herbs, and oil together in a bowl. 2 ½ CUPS sliced parsnips (Approximately 4 parsnips, peeled). 2 ½ CUPS sliced carrots (Approximately 4 carrots, peeled). Oven-Roasted Carrots and Parsnips with Thyme and Sage These vegetables are often prepared steamed or boiled, but roasting under moderate-to-high heat heightens their natural flavor while at the same time bringing out added sweetness and complexity through carmelization-the oxidation and browning of natural sugars. Parsnips and carrots are also particularly well-suited for boosting your heart health due to their high potassium and folate (Vitamin B9) content, which can help to reduce blood pressure as well as a-amino acid levels believed to increase your risk for heart disease. Packed with heart-healthy vitamins and minerals, both also contain high levels of soluble dietary fiber-known to naturally lower the body's LDL, or "bad," cholesterol. Not only are these hearty (no pun intended) vegetables a versatile choice for pairing with your favorite meal, they are also substantial enough to stand on their own in vegetarian and vegan entrees. While there’s no debating the benefits of these healthy staples, many may overlook the unique benefits of root vegetables such as parsnips and carrots. These oils include peanut oil, sunflower oil, canola oil, safflower oil, and soybean oil.When it comes to a heart-smart diet, your first thought may be of leafy green vegetables and lean proteins. Because these vegetables roast at a high temperature, it is best to use an oil that can tolerate high temperatures. Cooking oils have a “smoke point.” When oil reaches its smoke point, it begins to emit smoke, changes to a bitter flavor and smell, and changes color. 
When roasting vegetables, it is important to use the right kind of oil. Roasting brings out the natural sweet flavors of vegetables and keeps them firm, not soggy.
Put it all together, and you are serving something you can feel good about! Best Cooking Oil for Roasting Vegetables Similarly, carrots are an excellent source of beta carotene, fiber, vitamin K1, potassium and antioxidants. Also, parsnips contain the minerals iron, calcium, copper, potassium, manganese and phosphorus. They are high in dietary fiber, antioxidants, vitamin C, and are rich in many B-complex vitamins. Parsnips are root vegetables similar to carrots, but they are sweeter and juicier. Try some of these other flavors when roasting your carrots and parsnips.
Extra virgin olive oil, sunflower oil, canola oil, or grapeseed oil. You can’t beat great side dishes that roast up easily on a sheet pan in the oven. Although they may get a bad rap, deliciously prepared sides like brussels sprouts, green beans and oven roasted veggies are all tasty options and pair well with just about any main dish. Vegetables are the part of the meal that add color, texture, and tons of vibrant flavor. Now, I have to admit that parsnips have not been a regular part of my diet over the years, but after doing a little research and experimenting, I have found that parsnips are delicious and have great health benefits. Roasted Carrots and Parsnips are a colorful, healthy, and delicious side dish for oven roast beef, pork chops, or baked chicken. Roasting Carrots and Parsnips in the Oven #ROAST CARROTS AND PARSNIPS HOW TO#
How to Make Roasted Parsnips and Carrots.Best Cooking Oil for Roasting Vegetables.
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