Tender roasted roots with a concentrated, sweet flavor, this is the easiest recipe for parsley roots I know. If you find yourself with some fresh roots and want to try them as a simple side dish, this is what you should make first.

Roasted parsley root and carrots on a plate garnished with herbs. — Roasted carrots and parsley root with herbs.

This is an adaptation of my all-time favorite roasted carrot recipe that was a standby on my restaurant menus. The secret is that the roots are scrubbed clean, but not peeled. leaving the roots unpeeled allows the flesh to steam inside the skin, making them extra sweet. They're very tender with an almost custard-like texture.

Since parsley roots are more expensive than most root vegetables, mixing them with carrots is a great way to stretch them as both roots are similar in size and have the same cooking time.

Whole carrots and parsley root roasted in a carbon steel skillet. — Whole roots roasted in a carbon steel skillet.

How to Roast Parsley Root and Carrots

First any stems from the top are removed since dirt is hard to remove from the base.

Removing the tops from parsley roots with a knife. — Removing the tops of the roots.

Next the roots are scrubbed clean. For the best result the roots need to be cooked without being peeled, so make sure to be thorough while you're cleaning. I like to use an abrasive dish scrubby for this.

If the roots have become dry and dirt's stuck to them they can be soaked in cold water, then rinsed and scrubbed in warm water.

Cleaning parsley roots by scrubbing with an abrasive cleaning pad. — Scrubbing the roots to clean them and leave the skin intact.

Once the roots are cleaned they're lightly rubbed with oil and roasted at 400 F until just tender and lightly browned. You can cook them on a baking sheet lined with parchment or make smaller batches in a large cast iron skillet.

Trimmed and cleaned parsley roots on a baking sheet ready to cook. — Trimmed and cleaned roots ready to cook.

The roots are cooled and cut into bite sized pieces. From here they can be refrigerated for a few days and are great added to salads, side dishes or served on their own.

Testing to see if parsley roots are cooked by piercing with a knife. — Testing to see if the roots are cooked by piercing with a knife.

Slicing roasted parsley roots and carrots into pieces and putting them in a mixing bowl. — Cutting the cooked roots into bite sized pieces.

Once you try one, don't be surprised if you get the urge to eat them straight from the fridge. I always make these in large batches so there's leftovers to snack on and add to other dishes.

Cut up roasted parsley roots and carrots in a bowl seasoned with herbs. — Tossing the cooked roots with herbs, oil and salt.

A hand spooning an herb sauce on a plate of roasted parsley roots and carrots. — Spooning an herb sauce over the finished roots.

To make the side dish pictured in this post, warm the roots up, toss in a bowl with some herbs like parsley and chives and serve with an herby, tangy sauce like salsa verde or chimmichurri. If you have some, my bergamot salmoriglio sauce is great too.

A close up image of roasted parsley root and carrots on a plate garnished with fresh herbs and a green herb sauce. — The roasted roots are a great side dish or appetizer.

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Roasted Parsley Root and Carrots

Whole roasted parsley roots and carrots makes a delicious root vegetable side dish. Once you try them you'll want to scale the recipe so you have leftovers.

Prep Time15

Cook Time20

Total Time35

Course: Side Dish, Snack

Cuisine: American

Keyword: parsley root recipe

Servings: servings

Calories: 108kcal

Author: Alan Bergo

Cost: 5

Equipment

1 Large baking sheet tray
1 Baking parchment

Ingredients

1 lb Parsley roots
1 lb Carrots
1 tablespoon Cooking oil
Kosher salt and fresh ground black pepper to taste

Instructions

Before you begin, it's best to make sure the root vegetables are about the same size. Any roots that are noticeably smaller than others should be cooked separately so they don't become too soft.
Preheat the oven to 400 F.

Trim and Scrub the Roots

Cut the stem and any green parts from the roots as they can be dirty. Lightly scrub the parsley roots and carrots with a dish scrubby to remove and grit.

Roast the Roots

Lightly coat the roots with oil and season with salt and pepper,
Arrange the roots on the baking sheet and cook for 20-25 minutes, or until they're tender enough to be pierced easily with a paring knife.

Cool the Roots

Allow the roasted parsley roots and carrots to cool.
Cut the roots into bite-sized pieces, toss in a mixing bowl with a pinch of fresh chopped parsley or chives and a pinch of salt and pepper to taste.
The roots can be served warm, or at room temperature. The leftover roots are great added to stir-fries, vegetable hash, salads, and just about anything you could think of.

Video

Notes

To serve as pictured, warm the roots or have them at room temperature, mound on a serving plate and drizzle with a chimmichurri or herb sauce. Serve some extra sauce on the side if you like.

Nutrition