Roasted Parsnips are a flavor-packed, easy side that comes together in a matter of minutes. All the ingredients are shaken together in one disposable zipper top bag. Even my picky son loves these parsnips. We love to serve this delectable vegetable with Balsamic Vinegar Barbecue Ribs or Chicken Scallopini
Finding new delicious sides that your family will love can be a challenging feat. These delicious Roasted Parsnips will ease that challenge. You can have these parsnips prepped and in the oven in less than ten minutes. They go with so many main courses that you really can’t go wrong.
What Are Parsnips?
The parsnip is a root vegetable that is closely related to the carrot, although more of a cream color than an orange color. Though they look like a carrot, they do not taste like one–although they are somewhat sweet like a carrot especially after being roasted. Roasting brings out the natural sugar and caramelizes them. To me, they are more earthy and slightly nuttier than carrots. It is definitely a taste that is hard to describe and one that you must experience for yourself.
In most grocery stores, you will find the parsnips prepackaged in bags usually close to the carrots. Look for the bags with the smaller thinner parsnips as they are a little younger and a little tastier and more tender.
How Do You Make Roasted Parsnips?
First, trim and peel your parsnips. You can cut them into rounds or stick style or a combination. You want to try to get them to an almost uniform thickness so they cook evenly. Now throw all the cut parsnips in a large zipper storage bag. Add the olive oil olive, dried oregano, salt, pepper, garlic powder, onion powder, dried basil, marjoram and crushed red pepper.
Spread in a single layer on a parchment-covered baking sheet. You want a little space between the cut parsnips so the heat can get down there and brown them. Cook until golden brown and serve as soon as possible.
Recipe notes and helpful tips
- If available, choose parsnips that are smaller and thinner as they are the younger more tender and flavorful ones.
- Try to cut the parsnips in uniform thickness so they cook evenly.
- For ease of clean up, place everything in a large zipper storage bag and shake to coat.
- Spread in a single layer on parchment paper with a little space between them so the heat can flow through.
- Flip halfway through the roasting process to ensure that both sides brown.
Other vegetable recipes you will love!
- Bacon Wrapped Asparagus
- Southern Green Beans
- Grilled Vegetable Salad
- Creamed Peas and Pearl Onions
- Grilled Mushrooms
Roasted Parsnips
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
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried basil
- 1/4 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.
Nutrition
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Amanda
Oh my! This is one of the best things I’ve EVER made! I’m not a very courageous cook but this will be one of my go to recipes. Since I had the oven on, I added some carrots and potatoes and they all turned out great.
But I did learn one thing, not to put parsnip peelings down the garbage disposal! I think all’s well but lesson learned.
Many thanks!
Beth Pierce
Thanks, Amanda! I am so glad that you liked them! Don’t put potato peels down a garbage disposal either. I learned that the hard way, too!
Steve Brown
Being English, I grew up on roasted parsnips, and they have always been one of my faves! It amazes me how many Americans don’t even know what they are, let alone the best way to cook them, and roasting them really brings out the flavour – and texture. If anyone is wondering, parsnips are very well suited to an air fryer.
Beth Pierce
Thanks for the heads up, Steve. Yes so many people do not know the wide array of vegetables and fruits that are available to them.
Erin
So great! After making the recipe I went to the grocery store and bought more so I could make them again! My husband and I give this recipe 5 stars. Thanks!!!
Beth Pierce
Thank you, Erin! I am so happy that you both like them!
Amanda
Ditto Steve – I always used to look forward to getting pre-seasoned parsnips at the local supermarket in the UK, but now that my Mum’s no longer living, I don’t go as much. I just bought an air fryer so I’ll try that too – but this – wow and yum!
Kelso
I’m going to honest, I don’t think I have ever had parsnips before except maybe in a stew or soup? I’m looking to get more adventurous in my cooking and explore some new veggies. My kids maybe not so much. 😂 I thought these were definitely different but delicious.
I did have to cut the time on cooking and shave off 10 minutes. I was a bit worried because all I could find was gigantic parsnips, but they turned out just fine.
I’d highly recommend this recipe to the parsnip lovers. Sadly I don’t think this is a big win with the family, but they just like me probably never had much parsnips growing up.
Thank you so much for a delicious recipe and helping people to explore ways to make different veggies.
I still give this recipe a 5 star, and I’d choose to make this with people who I know are more familiar with parsnips because I liked it and so did my partner and his mother.
Beth Pierce
Thanks so much Kelso! I am so glad that you liked the roasted parsnips. I love them too!
Cheryl
Made these, and they were amazing. I actually cooked on a lower temp of 375 for longer as I was using the oven for another item. These got a great sweet caramelized flavor. Didn’t use marjoram as I didn’t have it, they were so good I didn’t miss it. Were excellent.
Beth Pierce
Thanks, Cheryl! So glad that you liked them!
john mc gee
5 ISN’T GOOD ENOUGH…….TOO GOOD!!!!!
Beth Pierce
Thanks John! So happy that you liked them!
Sue
This is a delicious dish. I put a leftover small potato and two carrots to roast with the parsnips. I loved the idea of tossing everything in a ziplock bag. This recipe is no fail.
Beth Pierce
Thanks Sue! So glad that you like the recipe. What a great meal.
Melanie Barr
I like to roast parsnips and carrots together. My seasoning is Cumin
Anna
This is my favorite way to cook parsnips! They are absolutely delicious!
Stephanie
I never tried parsnips before and I loved them! Thanks for the recipe!
Heather Rose
My mother in law loves parsnips and we love this recipe. We will never use another recipe again!
Beth Pierce
Thanks so much! So glad that you like them!
Emily
Parsnips are so often overlooked but are so delicious! My family loved this roasted parsnips recipe, thank you!
Wanda
What a delicious looking side dish! I’m saving this recipe for our next Sunday night supper!
Kechi
Okay, these look so crisp, I want to taste them! I love parsnips but never roasted them before. Will love to try this recipe!~
Lisa
I normally use parsnips in soups and stews, but roasting them sounds like a great side dish with chicken or pork. Love those crispy edges too. Thanks for the tip on using smaller ones. Will keep that in mind.
Sara
Served these with dinner last night and it was a hit all around the table! Even my picky eaters gobbled these up! Loved them!
Beth
We adore parsnips so I had to try this. My family loved them! Thanks for a delicious recipe.
Soniya
Oh wow! These are my favorite way to eat parsnips.. yumm
Tracy
A side dish ready in 10 minutes? Amazing – always looking for new side dishes to keep it interesting. Pinning!
Dannii
You can’t beat roasted parsnips. They are a must with a Sunday dinner.
Toni
I loved it! Goes well with almost anything!!
Jenn
I love how sweet parsnips get when roasted and your fail-proof recipe is the only one I ever use!
Andrea Thueson
I have never tried parsnips. I blame “Meet Molly” American Girl Doll books for that! 🤣 Time to grow up and give them a shot! I can’t wait. They look ahhhmazing!
Betsy
Lovely recipe. Parsnips are such a sweet vegetable, it’s nice to find a recipe that makes them savory instead. Delicious and perfect paired with a roast beef or roast pork!
Katie
Looks so delicious. I’m sure my family will love this one!
Vanessa
Thanks for sharing! Do they reheat well?
Suzanne
This looks so good! I love the flavor combination! Do you use it on any other recipes?
Natasha
We love this delicious side dish with balsamic vinegar. My family enjoyed it when I made this, will definitely bookmark and add this to my go-to-list!
Erin
Love parsnips! Good tip about cutting them in uniform pieces.
Aimee Shugarman
these are so flavorful. they turned out delicious!
Katie
Looks delicious! Can’t wait to try it!
Lisalia
This is a new-to-me recipe! Haven’t cooked with parsnips before. Not surprised that I loved them! Thanks for the great recipe.
Jennifer
I love parsnips! I can’t wait to try this recipe this weekend!
Jocelyn
I’ve never tried parsnips before. These look so crispy and delicious!
Kate
I’ve been meaning to try parsnips for some time, and these looks SO flavorful and delicious, can’t wait to give them a try!!
Jen
LOVE this preparation! I had way too many leftover parsnips and whipped them up this way. Will make this again for sure.
Andrea Metlika
They look fabulous! Parsnips are so underrated. I definitely need to try this recipe.
christine
I only in recent years realized my love for parsnips. I was never served them as a kid but as an adult, I love them. So versatile. The spices sound great for parsnips.
Andie Thueson
I have never tried making Parsnips at home! This recipe looks like a great way to start!
krissy
I love the was these parsnips turned out. full of flavor. A great addition to any meal! i highly reccomend trying them out.
Kristyn
Wow..these look tasty!! I can’t wait to try them!! I don’t think I’ve had them this way before.