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Sauteed Carrots and Parsnips

Sauteed carrots and parsnips have just the right amount of sugary and savory taste. It seems that they are often overlooked as a vegetable side dish. When they are caramelized, they have a beautifully rich flavor.

Easy Vegetable Side Dish Recipe

I like to serve as many healthy side dishes as I can sneak in. My husband is one that does not seek out healthy food. However, he will eat it if I make it and get it onto his plate. Therefore, I am diligent in making sure that we have healthy options.

This is perfect for our Sunday family dinner, the Holiday table, and our weeknight meals. It is an unassuming recipe that goes great with so many things. Give this recipe a try along side your favorite steak, chicken, or roast recipe.

Amazingly simple and delicious

Sauteed Carrots and Parsnips

Parsnips are a Root Vegetable

You might be familiar with the carrot, which is a root vegetable. However, you might not have ever tried its not so well-known cousin, the parsnip. More and more, I am seeing them in homegrown gardens and in the local grocery store.

They both have the larger base that narrows to a top. Normally, the parsnip is thicker at the base and narrows to a very think tip. Additionally, the parsnip is white, whereas the carrot is generally orange unless you are lucky enough to find an heirloom variety.

Carrots and Parsnips

Parsnips and carrots both can be cooked and mashed like potatoes. In fact, the next time you make mashed potatoes, swap half out for mashed parsnips or cauliflower. It is delicious and reduces your starch intake from the potatoes.

Eating Vegetables Cooked and Raw

Because both the parsnip and carrot are in the same vegetable family, it is easy to swap one out for the other in recipes. However, if you are going to eat the vegetables raw, I prefer the carrot. Cooked, I enjoy the parsnip a bit more as it is a bit more tender and sweeter.

Do a bit of experimenting and find out your preferences.  

Easy Carrot and Parsnip Recipe
Easy Carrot and Parsnip Recipe

Quick Sauteed Carrots and Parsnips in a Skillet

It just takes minutes to wash and peel the vegetables. Heat up a bit of oil and add the produce. Sauté until fork tender, add some butter, salt, and pepper. That is it! This really is a great side dish option.  Pairing the carrots and parsnips make an easy and delicious side dish that can quickly be prepared in a skillet.

Serving Carrots and Parsnips
Serving Carrots and Parsnips

Recipe Variations

Add a glaze, this recipe can be glazed with honey or brown sugar too. Just add about 2 tablespoons to the skillet the last 3 minutes of cooking. Stir to incorporate.

If you like a bit more herbal flavor. Use fresh or dried herbs. Parsley, rosemary, oregano, thyme, and baby dill are all great herb choices to add to this side dish. Just remember to use less of the dried herbs to the fresh herb ratio. I would add about 2 tablespoons of fresh to 1 teaspoon of the dried herbs.

Fried Carrots and ParsnipsFried Carrots and Parsnips
Fried Carrots and Parsnips

Sauteed Carrots and Parsnips are a Delicious Make Ahead Side Dish Recipe

This is a perfect recipe to make the day before or even a few days before you plan on serving it. It will save on time when you are busy making a big meal or entertaining. Reheat in a covered microwave safe container or fry a few minutes to heat through in a skillet, or spread out on a baking sheet and bake for ten minutes at 350 degrees Fahrenheit.

Sauteed Carrots and Parsnips
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Sauteed Carrots and Parsnips

Sauteed carrots and parsnips have just the right amount of sugary and savory taste. It seems that they are often overlooked as a vegetable side dish. When they are caramelized, they have a beautifully rich flavor.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Keyword: easy recipe, healthy recipe, Holiday recipe
Servings: 6 Servings
Calories: 163kcal

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  • 2 Tablespoons Olive Oil
  • 1 Pound Carrots about 4 large peeled, and cut
  • 1 Pound Parsnips about 4 large peeled, and cut
  • 2 Tablespoons Butter
  • ½ Teaspoon Salt
  • ¼ Teaspoon Pepper


  • Add the olive oil carrots and parsnips to a large skillet over medium-high heat.
  • Sauté the vegetables until they are beginning to brown and caramelize; approximately 10-12 minutes.
  • Add the butter, salt, and pepper. Heat a few more minutes until fork tender. Serve.
    Fried Carrots and ParsnipsFried Carrots and Parsnips

Your Own Private Notes


Calories: 163kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 287mg | Potassium: 528mg | Fiber: 6g | Sugar: 7g | Vitamin A: 12747IU | Vitamin C: 17mg | Calcium: 54mg | Iron: 1mg


You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.

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