This Carrot and Parsnip Recipe pairs gorgeously fried root vegetables with lemon and dill to make a different and delicious side dish for the holidays or any dinner. I love the earthy flavors that a parsnip delivers, and with the lemon and dill, it is just perfect.
Want more sides for Thanksgiving or the holidays? Try these amazing Green Beans Almondine, Candied Yams, Baked Fennel, Instant Pot Boulangere Potatoes, Traditional Cheesy Broccoli Casserole, or Roasted Brussels Sprouts with Parmesan Cheese.
The flavors scream Fall, so this is perfect for you for Thanksgiving. This perfect parsnip recipe is from my fabulous friend Nan. It is one of my favorites. Haven’t had parsnips too many other ways besides maybe in a stew. I like to cook them fast on medium-high heat so that they get browned and crispy.
Up here in Canada, we celebrate Thanksgiving in early October. That may seem early to our American friends, but if we waited until the end of November, we would likely be making snowmen instead of turkeys!
Helpful Items For This Recipe
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2-Piece Peeler Set – Swivel and Julienne
What Goes into Pan-Fried Carrot and Parsnip Recipe?
Only a few ingredients are needed for this recipe, so it makes a perfect side dish for the holidays. It is even great at Easter as the lighter flavors of lemon and dill shine through.
Ingredients
Parsnips, peeled and sliced into matchsticks
Carrots, peeled and sliced into matchsticks
Butter
Lemon juice
Dried dill
Salt and Pepper to taste
Parsley for garnish
How to Make Perfect Parsnips
This is a great recipe to prep ahead of time and is cooked right before serving. It takes only a few minutes to make, and it is healthy and delicious alongside heavier casseroles and mains.
It also keeps the oven free to use for other dishes as you don’t have to roast the carrot and parsnip using a large sheet pan and space in your oven. The vegetables are like roast vegetables, but because they are done in matchsticks, they cook super fast.
Do carrots and parsnips need to be peeled?
For this recipe, I like a clean cut, so I like to peel them both.
Prepare your parsnips and carrots by first washing, peeling, and then slicing them into matchsticks. You can have ready all your other ingredients in bowls or at least at the ready when you want to start to cook.
Do I have to boil parsnips before roasting them?
Absolutely not, as these vegetables cook up super fast even without a parboil. It is all because you have taken the time to cut them into matchsticks.
Stir fry parsnips and carrots in the butter over medium-high heat for 4-5 min., until slightly browned and tender-crisp.
Drizzle with the lemon juice and dill and toss.
Transfer to a serving dish and top with parsley for garnish. Season with salt and pepper if you like. I love the crispy ends you get when they are cooked sliced thinly like this and cooked fast.
More Thanksgiving Dishes
Do you need more Thanksgiving or Holiday recipes? We have some amazing recipes for you and some roundups giving you lots to choose from too!
Ruth’s Chris Copycat Sweet Potato Casserole – This is our #1 recipe for the holiday season and one we love to serve all year round. This is an awesome side dish that everyone will love. It is easy and a great make ahead too.
25 Make-Ahead Thanksgiving Casseroles – To have one, two, or three casseroles already underway the day prior to the big prep is so very helpful and is what I love to do.
28 Scrumptious Thanksgiving Appetizers – Thanksgiving is almost here, so relish these delicious appetizers, from cheese balls to truffles, dips to meatballs, pastry to jam, and many more.
26 Thanksgiving Side Dishes – The recipes in this collection are great if you are hosting Thanksgiving at your place or need to bring a side dish to someone else’s home.
32 Amazing Thanksgiving/Holiday Sides – We have broken them down into Savory Sides, Sweet Sides, and Breads & Stuffing. Some are a little lighter, some a bit more decadent, but all will be delicious on your holiday table.
Pin it HERE!!
Pin it HERE!!
Pan-Fried Carrot and Parsnip Recipe
Ingredients
- 4 parsnips peeled and sliced into matchsticks
- 2 carrots peeled and sliced into matchsticks
- 3 Tbsp. butter
- 1 Tbsp. lemon juice
- 1 tsp. dried dill
- Parsley for garnish
- Salt and Pepper to taste
Instructions
- Prepare your parsnips and carrots by first washing, peeling, and then slicing them into matchsticks. You can have ready all your other ingredients in bowls or at least at the ready when you want to start to cook.
- Stir fry parsnips and carrots in the butter over medium-high heat for 4-5 min. until slightly browned and tender-crisp.
- Drizzle with the lemon juice and dill and toss. Transfer to a serving dish and top with parsley for garnish.
Comments & Reviews
tiny fishing says
Actually, I don’t like carrot but this dish is my favourite.
Tara Noland says
The parsnips add so much to this dish!! Glad you liked it!!
Laura Hunter says
We eat parsnips a lot here. Our favourite way is roasting like you would roasted potatoes