Paprika Roast Carrots and Parsnips

Paprika Roast Carrots and Parsnips

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Gone are the days of boiled veg with your roast dinner. More is expected from our favourite Sunday meal and you won’t be disappointed with these Paprika Roast Carrots and Parsnips.

Roasting vegetables brings out their natural sugars and gives them more flavour. Adding spice complements the sweetness.

These Roast Carrots and Parsnips are seasoned with a sweet paprika.

Do you have to peel carrots and parsnips before roasting?

No you don’t. It’s all about which texture you prefer. Keeping the skin on will make them have a tougher texture.

Why are my roast vegetables soggy?

Are you using a baking sheet to roast them on? If the sides of the roasting dish/pan are too high they may collect water and then they end up steaming, rather than roasting your veg.

Are they piled on top of each other? They need to be in a single layer on the baking sheet to allow them to roast.

Is your oven hot enough? Gas Mark 6/200C is a good enough temperature to crisp up those veggies. Oven temperatures may vary. If Gas Mark 6/200C is not good enough with your oven try them on Gas Mark 7/220C, but be aware that they may need less time, so keep your eye on them.

Can I prepare the carrots and parsnips the night before?

Yes. Peel them and cover them in cold water and put them in the fridge overnight.

Overhead of Paprika Carrots and Parsnips on a Baking Tray After Roasting

Can you roast the carrots and parsnips the day before?

Yes. Just reheat them thoroughly in the oven at Gas Mark 6/210C for 15-20 minutes.

Can I freeze roast carrots and parsnips?

Yes. Cool them and wrap them in foil and put in a freezer bag. When you come to reheat them, thaw them in the fridge and make sure there is no excess water (this will steam them and make them soggy) and then reheat as above.

How long can I keep roast carrots and parsnips in the fridge for?

Store in the fridge for a couple of days and warm through in the oven at Gas Mark 6/210C, or add to a soup.

Close Up of Paprika Carrots and Parsnips on a Baking Tray After Roasting

Paprika Roast Carrots and Parsnips

Roasted carrots and parsnips seasoned with paprika
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Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 4
Calories: 154kcal


  • 1 tbsp Paprika
  • 2 tbsp Olive Oil
  • 4 Carrots
  • 4 Parsnips


  • Heat the oven to Gas Mark 6/200C
  • Whisk 1 tbsp Paprika and 1 tbsp Olive Oil together in a large mixing bowl.
    Overhead of Paprika Oil Mixture
  • Peel and slice 4 Carrots and 4 Parsnips into chunky, rectangular sticks and throw into the mixing bowl.
    Close Up of Carrots and Parsnips in Water
  • Coat the Carrots and Parsnips with the Paprika and Olive Oil and lay the Carrots and Parsnips on baking parchment on a baking tray.
    Paprika Carrots and Parsnips on a Baking Tray Before Roasting
  • Roast for 45 minutes to an hour, flipping them over halfway through cooking.
    Overhead of Paprika Carrots and Parsnips on a Baking Tray After Roasting
Nutrition Facts
Paprika Roast Carrots and Parsnips
Amount Per Serving
Calories 154 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 51mg2%
Potassium 269mg8%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 4g4%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.