What is a Parsnip?
Parsnips are the underrated, less known cousin of carrots. This white root veggie that looks shockingly like an albino carrot shares some of the same flavor characteristics you might be familar with. Parsnips have a mild, sweet and earthy flavor. Roasting them in the oven allows the naturally occurring sugars to caramelize, deepening the flavor for the better. High in fiber, potassium and folate, parsnips are healthy as can be. They’re also terrifically versatile! Eat them cooked or raw, whole or puréed for a tasty and beautiful alternative to carrots. They also contain a bit more starch than carrots, making them ideal for turning into mashes or soups. If you have been wanting an alternative to mashed potatoes, give parsnips a try! So do yourself a big favor and grab a bunch of parsnips on your next grocery run. I promise you’ll love them!
Why you will love this roasted parsnips?
Roasted parsnips, how I love thee. Let me count the ways! While that might be a departure from Shakespeare, the sentiment remains. This delicious side is everything you could possible want from your veggies:
Naturally gluten free!Vegan!Paleo/Whole30 friendly!Sweet!Pretty!
Requiring just one sheet pan (which can be lined with parchment for easy clean up) and almost no prep, this recipe is a weeknight dream. Simply cut the parsnips, toss them in oil and seasonings and roast them in the oven. While the parsnips roast, their naturally occurring sugars begin to caramelize. The flavors become deeper and more pronounced. And I’d be lying if I didn’t say I was a sucker for gorgeous golden brown edges! The recipe is also super simple, intuitive and easy enough to change based on your preferred flavor profile. Feel free to riff on the recipe using the full range of your spice cabinet. The options are nearly endless!
Ingredients
This straightforward recipe requires just a handful of ingredients. Here is everything you’ll need: As I stated above, this easy recipe for roasted parsnips is merely a template. Feel free to substitute the spices for whatever you like. I’ve listed many more possible flavor variations below!
How to Roast Parsnips
This recipe for roasting parsnips takes just about 10 minutes of prep. It is so simple!
Step 1 - How to Cut Parsnips
Preheat the oven at 425°F. As with most vegetable recipes, the first step is to prepare your produce. You may be wondering whether or not to peel the parsnip skin. My recommendation is to work on a case-by-case basis - if the parsnips are larger (like in the photo below) I’d recommend removing a thin layer of the skin for best results. If they are small and young, you can leave the skin on. After peeling, cut the parsnips into 2.5-3 inch batons. If the core feels at all woody or tough, remove it it. TIP: Like apples, cut parsnips will begin to oxidize and turn brown when exposed to air for long periods. I don’t recommend preparing the veggies until you are ready to roast them. Or keep them dipped in a bowl filled with water to avoid browning until use.
Step 2- Oven Roasting Parsnips
Place the parsnip batons into a large bowl or a dish. Add dried herbs, garlic powder, salt, pepper and olive oil and toss well. TIP: I find that it is easiest to get all the flavors evenly distributed when I use my hands. Arrange the tossed batons on baking sheet in a single layer and roast for 20 minutes. After 20 minutes, remove them from the oven. Turn all the parsnips so they can brown evenly. Pop the tray back into the oven for another 10 minutes until fork tender, golden and crisp. Remove from the oven, garnish with fresh parsley, and serve immediately. Enjoy!
Flavor Variations
Parsnips, like their carrot cousins, are extremely adaptable to a wide range of flavor profiles. I recommend you experiment to find your favorites! Here are a few ideas to get you started:
Serving Ideas
Once your parsnips are roasted, the applications are quite numerous. Here are a few ideas:
Serve roasted parsnips over grain bowls or salads. Add some nuts for crunch!Perfect as a simple accompaniment for your favorite grill out dishes like chicken, lamb or steak.Turn your roasted parsnip into a soup - simply toss them into a blender with broth and a bit of cream, then blitz until creamy.Serve as an appetizer! Perfect snack to dip in sriracha mayo, horseradish mayo, herbed tahini dip or baked parmesan dip.Leftover roasted parsnip makes great base for casseroles or you can top it on pizza or add it to tray bake towards the end of baking.
Other tasty roasted veggies recipes
Roasted Butternut Squash (Sweet & Savory)Oven Roasted Sweet PotatoesRoasted Pumpkin Soup With Coconut MilkOven Roasted Cauliflower Parmesan
If you tried this yummy and easy Roasted Parsnips recipe, please let me know how they turned out for you. Comment and rate the recipe below, or tag me on Instagram! If you’d like more recipes delivered straight to your inbox, sign up for my email newsletter. You can also follow me on Pinterest, Instagram or Facebook to see more of my kitchen creations.
📖 Recipe
