Roasted Carrots and Parsnips with Feta

Roasted Carrots and Parsnips with Feta

This easy roasted vegetable side dish cooks quickly, thanks to the spiralizer, which turns the carrots and parsnips into thin strands. Topped with feta and fragrant toasted almonds, this dish is ideal for a holiday gathering or wintertime dinner side.

Roasted Carrots and Parsnips with Feta

Roasted Carrots and Parsnips with Feta

If you’re often struggling to find a healthy side dish to serve with your favorite protein, look no further – this easy roasted vegetable side dish will become your new go-to.

During the fall and winter, I love roasting vegetables in the oven and serving them as a side or over a bed of grains with a dressing. Root vegetables like carrots and parsnips have flavors that come out when roasted, like the nuttiness of the parsnips or the sweetness of the carrots.

Roasted Carrots and Parsnips with Feta

With a crumbling of feta cheese for protein and saltiness and a sprinkling of toasted almond slivers,  these carrots and parsnips come to life. Try serving this easy baked side dish with a roasted chicken, pork tenderloin, or if you’re vegetarian, tossing with some roasted chickpeas.

Spiralizing vegetables makes the cook time much quicker, because the strands of vegetables aren’t as thick as a cube or slice. Therefore, you get a healthy, flavorful, and filling side dish is much less time! These vegetables work well in a veggie bowl as a main dish, so they are meal prep friendly and reheat well (just toss them in a skillet or pop them back in the oven.)

How do I reheated roasted vegetables?
  • Place the vegetables in an oven safe dish and bake for 10-15 minutes at 400 degrees.
  • Place the vegetables in a large skillet and toss over medium-high heat until heated through, about 5 minutes.

Watch our videos to learn how to spiralize carrots and parnsips using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Roasted Carrots and Parsnips with Feta


  • 1-2 large carrots peeled, Blade D, noodles trimmed
  • 3 large parsnips peeled, Blade D, noodles trimmed
  • 2 tablespoons extra virgin olive oil
  • salt and pepper
  • 1 teaspoon chopped rosemary leaves
  • 2 tablespoons crumbled feta
  • ¼ cup blanched slivered almonds toasted
  • chopped parsley to garnish


  • Preheat the oven to 400 degrees. Add the carrots and parsnips to the bottom of a medium baking dish. Drizzle with olive oil and season with salt, pepper, and rosemary. Toss well to combine. Spread the noodles out in the baking dish and roast for 20 minutes or until vegetables are tender. Remove from the oven and immediately transfer to a serving platter (if using) and garnish with feta, almonds, and parsley. Serve.

Roasted Carrots and Parsnips with Feta

with love, Ali

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  • Thanks for the side dish idea! I really enjoy when you post sides that I can combine with whatever leftover protein I’m trying to use up!
    • Hi Lauren! So happy to hear! Hope these are enjoyed!