Rosemary Roasted Brussels Sprouts, Parsnips, and Carrots

  • Author: Cassie Johnston
  • Prep Time: 30 min
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings 1x


Rosemary roasted Brussels sprouts, parsnips, and carrots are a super easy and simple healthy side dish for your holiday dinners!



  • 8 carrots, peeled, and cut into diagonal slices
  • 3 large parsnips, peeled and cut into bite-sized pieces
  • 2 pounds Brussels sprouts, trimmed and halved
  • 6 clove garlic, peeled and smashed
  • 1/2 cup olive oil
  • 1 tablespoon rosemary leaves
  • Salt and pepper, to taste


  1. Preheat oven to 425°.
  2. Combine the carrots and parnsips in a saucepan, cover with water. Bring to a boil, and simmer until the veggies are just tender (but still crunchy). Drain. Alternatively, you can place the carrots and parsnips in a microwave-safe bowl with 1/4 water and microwave for 7-8 minutes until the veggies are tender.
  3. Combine the carrots, parnsips, and Brussels sprouts in a large bowl, add in the olive oil, rosemary, salt and pepper, and toss to coat. Spread veggies in one layer on a large baking sheet (you might need two, you don’t want to crowd them or they’ll steam instead of roast). Roast in preheated oven for 35-40 minutes, stirring a few times, until the veggies are tender and brown. Taste, and add more salt if necessary before serving.
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