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

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Prep Time 10

Cook Time 30

Servings 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