Oven Roasted Parsnips
This recipe for oven Roasted Parsnips makes a tasty vegetable side dish that is uniquely sweet and earthy. Perfect as a weeknight side dish that everyone can enjoy that uses simple ingredients and is made in 30 minutes or less!
When you’re looking to add even more variety of plants to your meals, simple roasted vegetables are a great choice. Don’t overlook parsnips at the grocery store or farmers market. They are a versatile vegetable with the slight sweetness and texture of a carrot. You can season them with a few simple ingredients to enhance their mild and earthy flavor.
Roasting parsnips is the best way to cook them because they bring out even more of the natural sweetness and flavor making them a delicious option for both kids and adults. You can serve them with your favorite proteins, grains and other vegetables.
Here are a few reasons why you’ll love these roasted parsnips.
- Parsnips are nutrient-dense with a slightly sweet earthy flavor.
- You can change up the seasonings to fit any flavor you enjoy.
- It’s a great side dish along with a hearty protein and salad.
- The entire dish takes 30 minutes or less to make.
Ingredients You’ll Need
- Parsnips – You can find them in your local grocery store near the other root vegetables. They look exactly like a white carrot and need to be peeled like carrots.
- Olive Oil – Helps them roast properly. You can substitute with avocado oil.
- Fresh Rosemary – Gives the dish a comforting herb flavor. Try oregano or Italian seasoning instead, if desired.
- Garlic – Adds flavor.
- Kosher Salt & Pepper – Balances the sweet and earthly flavors in parsnips.
How to Roast Parsnips
- Chop the parsnips. Chop the ends off of each parsnip and peel the skin using a vegetable peeler. Cut them lengthwise in half and then cut each half into 3 to 4 pieces resembling a fry shape.
- Add the seasonings. Add the chopped parsnips into a bowl along with the garlic, rosemary, salt, and pepper and toss to fully coat and season.
- Roast the parsnips. Preheat your oven to 425 degrees Fahrenheit. Add the seasoned parsnips to a rimmed baking sheet in a single layer and bake for 25-30 minutes stirring halfway through. They are finished roasting when they are fork-tender.
- Cutting out the core. If your parsnips are on the bigger side, you can cut out the core if desired. Sometimes the core is thick and woody. However, roasting them at a high temperature will make it soft and tender.
- Use small or medium sized parsnips as they have better flavor than the larger ones, which tend to be more fibrous and contain more water.
- Cut the pieces into even sizes. This helps to ensure they are evenly cooked.
- Place them in a single layer. On the baking sheet, make sure the parsnips are in a single layer and have a bit of room in between them. If you layer them on top of each other, they may become soggy.
- Save the peels or stems. Any leftover peels or stems can be saved to make flavorful vegetable stock.
- Toss the parsnips with your favorite dried curry seasoning for curried parsnips.
- For cooking parsnips on the sweeter side, toss them with some maple syrup and cinnamon before roasting.
- Add a kick of heat by using a pinch of cayenne pepper in the seasoning.
- If you have any leftovers, you can also blend them up with other roasted vegetables to make a creamy vegetable soup.
- For a different shape, peel the parsnips and cut them into coin-shaped pieces.
The taste of a parsnip is a delicate cross between a mild carrot and an earthy vegetable. Their unique taste goes with many different flavors making this a versatile dish!
You don’t need to peel the skin, but it is highly recommended as the peel may bitter from the rough exterior and all of the impurities from the soil.
For this recipe, you do not need to boil them but it may be different if you were using them in a soup or stew. They get fork-tender at an oven temperature of 425F.
If you love roasted root vegetables, try this recipe for Roasted Golden Beets!
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Oven Roasted Parsnips
- 1 1/2 pounds parsnips
- 2 tablespoons extra virgin olive oil
- 2 teaspoons chopped fresh rosemary
- 1 clove garlic, minced
- Kosher salt and pepper
- Preheat oven to 425 degrees Fahrenheit.
- Peel the parsnips. Cut parsnips down the center, lengthwise. Then cut each half into 3 to 4 pieces, about 1/2 inch to 1-inch wide and about 4 inches long. You can cut away the woody core, if desired.
- On a rimmed baking sheet, toss parsnips with oil, rosemary and garlic, then season with salt and pepper.
- Roast until tender and golden, about 25 to 30 minutes, stirring once halfway through. You should be able to easily pierce them with a fork.