Roasted Carrots and Parsnips with Citrus Butter
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This vibrant side dish of roasted carrots and parsnips with citrus butter brings a bright, seasonal lift to any roasted dinner. By caramelising the root vegetables at a high temperature, you coax out their natural sweetness, which is perfectly balanced by the zingy addition of fresh orange zest and juice. The citrus-infused butter melts into the warm vegetables, creating a silky glaze that feels far more indulgent than its simple preparation suggests.
A wonderful addition to a traditional Sunday roast or a festive Christmas spread, this vegetarian-friendly recipe is both practical and elegant. The contrast of the earthy parsnips against the sweet carrots makes for a colourful plate, while the hint of citrus ensures the dish remains light and refreshing. Serve these alongside roasted meats or as part of a plant-based feast for a reliable crowd-pleaser.
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Ingredients for Roasted Carrots and Parsnips with Citrus Butter
2 tablespoons unsalted butter, at room temperature
1 teaspoon grated orange zest, plus 1 1/2 teaspoons orange juice
1 1/2 teaspoons kosher salt, divided
1/4 teaspoons freshly ground black pepper
450g carrots, peeled
450g parsnips, peeled
2 tablespoons extra-virgin olive oil
How to make Roasted Carrots and Parsnips with Citrus Butter
Preheat the oven to 218°C.
In a small bowl, combine butter, orange zest, orange juice, 1/2 teaspoons salt and 1/4 teaspoons pepper; stir well to combine. Set the citrus butter aside.
Peel the carrots and parsnips and cut them lengthwise into long wedges, which that will get a bit browned and crisp at the ends. If I am roasting young carrots small enough to cook whole or halved lengthwise, I like to leave a half inch or so of the greens attached—looks pretty. Parsnips will cook at about the same rate as carrots, so cut them into similar-size pieces.
On a rimmed baking sheet, toss vegetables with oil; season with 1 teaspoon salt and toss again. Spread the vegetables flat and roast until tender and lightly browned (and more than lightly browned on the thinner edges), tossing halfway through, 20 to 30 minutes. If they seem to be getting too browned before tender, sprinkle them with a little water and keep roasting.
When vegetables are roasted, place in a warmed dish and spoon the citrus butter on, tossing them gently to melt the butter and coat the roots. Serve warm.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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