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Gluten-Free Roasted Carrot and Parsnip Mash with Herb Drizzle

Name: Gluten-Free Roasted Carrot and Parsnip Mash with Herb Drizzle
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American-inspired
Ingredients: 1 pound carrots, peeled and cut into 2-inch pieces; 1 pound parsnips, peeled and cut into 2-inch pieces; 2 tablespoons olive oil, plus 2 tablespoons for herb drizzle; 1 teaspoon sea salt, divided; 1/2 teaspoon freshly ground black pepper; 2 cloves garlic, minced; 1 tablespoon fresh rosemary, finely chopped; 1 tablespoon fresh thyme leaves; 1 teaspoon lemon zest; 2 tablespoons fresh flat-leaf parsley, chopped

By Freeflourish Editorial TeamPublished May 1, 2026 | Updated Jul 7, 2026

American-inspired 55 mins glutenfreedairyfreegrainfreefamilyfriendlysideDisheasyseasonalholidayclassic

Gluten-Free Roasted Carrot and Parsnip Mash with Herb Drizzle with measured ingredients, 55-minute timing, 6-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

Prep 15 min

Cook 40 min

Total 55 min

Servings 6

Difficulty easy

Cuisine American-inspired

Ingredients

Servings 6

1 pound carrots, peeled and cut into 2-inch pieces
1 pound parsnips, peeled and cut into 2-inch pieces
2 tablespoons olive oil, plus 2 tablespoons for herb drizzle
1 teaspoon sea salt, divided
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
1 teaspoon lemon zest
2 tablespoons fresh flat-leaf parsley, chopped

FreeFlourish Gluten-Free Paleo Roasted Carrot and Parsnip Mash with Herb Drizzle ingredients

Instructions

Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, toss the peeled and chopped carrots and parsnips with 2 tablespoons olive oil, 1/2 teaspoon sea salt, and freshly ground black pepper until evenly coated.
Spread the vegetables in a single layer on the prepared baking sheet. Roast for 30-35 minutes, turning halfway through, until vegetables are tender and caramelized around the edges.
While the vegetables roast, prepare the herb drizzle. In a small bowl, combine 2 tablespoons olive oil, minced garlic, chopped rosemary, thyme, lemon zest, chopped parsley, and remaining 1/2 teaspoon sea salt. Mix well and let flavors meld.
Once the vegetables are roasted and slightly cooled, transfer them to a large bowl and mash with a potato masher or fork until smooth with some texture remaining (or use a food processor for a finer mash, but do not puree fully).
Taste and adjust seasoning if necessary.
Transfer the mash to a serving dish and drizzle the prepared herb olive oil evenly over the top.
Serve warm as a comforting, nutritious, and easy gluten-free side dish, perfect alongside roasted meats or hearty plant-based mains. Enjoy!