Roasted Parsnips

Roasted Parsnips are a flavor-packed, easy side dish that comes together in minutes. All the ingredients are stirred in a large bowl, then spread out on a baking sheet, and roasted to perfection. Even my picky son loves these parsnips.

Finding new delicious sides that your family will love can be challenging. These perfectly seasoned and roasted parsnips are always enjoyed. They are quick and easy and go with many main courses. I love to serve these with chicken scallopini, beef tips and gravy, and London broil.

What Are Parsnips?

Parsnips are root vegetables closely related to the carrot, although they are more cream-colored than orange. Though they look like carrots, they do not taste like them. Roasting brings out the natural sugar and caramelization. Parsnips are more earthy and slightly nuttier than carrots. It is a taste that is hard to describe and one you should experience.

In most grocery stores, the parsnips are found prepackaged in bags, usually near the carrots. Look for the bags with the smaller, thinner parsnips, as they are a little younger, a little tastier, and a little more tender.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Parsnips: choose firm ones with no discoloration
• Olive oil: extra virgin
• Seasonings: dried oregano, kosher salt, freshly ground black pepper, garlic powder, onion powder, dried basil, dried marjoram, crushed red pepper

How To Roast Parsnips

This is the nutshell version. See the recipe card below for full recipe ingredients and instructions.

First, trim and peel your parsnips. You can cut them into rounds, stick style, or a combination. You want to cut them to a uniform thickness so they cook evenly. Place the cut parsnips in a large bowl. Add the olive oil, olive, dried oregano, salt, pepper, garlic powder, onion powder, dried basil, marjoram, and crushed red pepper and toss to coat.

Spread the seasoned parsnips in a single layer on a parchment-covered baking sheet. Leave a little space between the cut parsnips so the heat can brown them. Cook until golden brown, and serve as soon as possible.

Preparation Tips and Storage

• If available, choose smaller and thinner parsnips; they are younger, more tender, and flavorful.
• Try to cut the parsnips into uniform thickness so they cook evenly.
• Other spices to try include cinnamon, smoked paprika, and coriander.
• Flip halfway through the roasting process to ensure that both sides brown evenly.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or in a skillet on the stovetop over medium heat until warm.

More Ways to Enjoy Parnips

• Use chopped parsnips in soups like carrots, or puree them to thicken soup.
• Add cooked and pureed parsnips to corn fritters or oatmeal pancakes.
• Slice the parsnips into thin strips, using a vegetable peeler, and add them to salads like this mandarin orange salad or spring mix salad.
• Use them to replace potatoes in your favorite casseroles.

More Side Dishes

Bacon-Wrapped Asparagus

Southern Green Beans

Roasted Vegetables

Oven Roasted Asparagus

Creamed Corn

Stewed Tomatoes

Roasted Brussel Sprouts

Roasted Parsnips

Roasted Parsnips are a flavor-packed side that comes together in a matter of minutes. Serve with a variety of dinners for a delicious pairing.

5 from 41 votes

Print Pin Rate

Course: vegetable

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Servings: 4 servings

Calories: 267kcal

Author: Beth Pierce

Ingredients

• 2 lbs parsnips trimmed peeled and cut into rounds or sticks that are 1/3 inch thick
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon fresh ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon dried basil
• ¼ teaspoon marjoram
• 2 pinches crushed red pepper optional

Instructions

• Preheat oven to 425 degrees.
• Add parsnips, olive oil, dried oregano, salt, pepper, garlic powder, onion powder, dried basil, marjoram and crushed red pepper to a large Ziploc zipper bag.  Shake to coat.
• Spread in a single layer on a parchment-covered baking sheet. Cook for 30 minutes or until golden brown, flipping halfway. Serve promptly.

Notes

• If available, choose smaller and thinner parsnips; they are younger, more tender, and flavorful.
• Try to cut the parsnips into uniform thickness so they cook evenly.
• Other spices to try include cinnamon, smoked paprika, and coriander.
• Flip halfway through the roasting process to ensure that both sides brown evenly.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or in a skillet on the stovetop over medium heat until warm.

Nutrition

Calories: 267kcal | Carbohydrates: 42g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 315mg | Potassium: 870mg | Fiber: 12g | Sugar: 11g | Vitamin A: 26IU | Vitamin C: 39mg | Calcium: 94mg | Iron: 2mg

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