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.

Course vegetable

Cuisine American

Keyword parsnips recipe, recipe using parsnips, roasted parsnips, roasted vegetable, vegetable

Prep Time 10

Cook Time 30

Servings servings

Calories 267kcal

Author Beth Pierce

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

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.