How to Roast Parsnips
Today I have a super simple recipe for roasted parsnips with oil, herbs and salt. This technique of cooking parsnips is as easy as can be and the perfect healthy side dish to pair with a variety of meals.
This post was originally shared on March 12, 2015. I have updated the photos and some of the text today.
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My Favorite Roasted Parsnips Recipe
Around here we love our Vegetables! One of our core missions here at Healthy Seasonal Recipes is to help you find easy ways to enjoy seasonal veggies. That’s why we’re here today with this simple technique for roasted parsnips. Which is arguably the best parsnip recipe and also the easiest!
Like mixed roasted vegetables, these roast parsnips are the perfect side dish to toss in the oven while you prepare dinner so you have a veggie side dish ready to go with minimal effort! Roasting is a terrific way to prepare them because it brings out their natural sweetness and caramelizes their sugars.
I just made this and MAN are they delicious. Got the parsnips from a farmer`s market a few days ago and did the recipe as printed. Will do over and over again!
~Jule
What is a Parsnip?
Parsnips are a root vegetable similar to carrots, from the Apiaceae family. In appearance, they roughly resemble a white carrot with a fat top and pointy tip. This root veggie is very sweet tasting. I would describe the flavor as uniquely floral with a nutty flavor and notes of hazelnut, pear, vanilla, and caramel.
They are in season from fall through the spring and make a great storing crop because they have low water content. If you can wait until early spring, spring-dug parsnips are particularly sweet because the cold soil helps to intensify the sugars.
Purchasing Tips
- If you’re not familiar with them, I like to say that they look like white carrots. Most of them are relatively wide at the top and skinny/pointy at the bottom. This shape is more tapered than that of a carrot. This is totally normal.
- You can find them year round at most grocery stores, but they are best from fall through the spring. As with all root vegetables, parsnips are a storing crop, so they can be held in a root cellar or the refrigerator for several months.
- Look for those that are not growing fine root hairs (that means they are over the hill and will not be as sweet.) You also want to make sure they are free from punky or slimy spots. This means they were stored with too much moisture and are rotting. If they are kept dry this shouldn’t be a problem.
- Try to pick parsnips that are around 1-inch thick or so at the top and all of about equal size. Smaller ones can burn more easily.
WATCH: How to Roast Parsnips
How To Roast Parsnips
Step 1: Preheat The Oven
Parsnips are very high in natural sugars, so they can burn more easily than roasted carrots, therefore you want to set your oven to 400 degrees. That’s slightly cooler than what you would normally use for most other roasted veggies.
Step 2: Cut and Season
Use Oblique Cut: First peel them to remove the bitter and tough outer skin. When cutting them for roasting I use an oblique cut by cutting into bias-cut chunks about 1-inch each. If desired, roll them a half turn between each cut.
Toss With Oil and Seasoning: Toss with olive oil, salt and seasoning. Today I used dried Greek Seasoning herb blend, but I have also used Italian Seasoning and Herbs De Provence instead.
Step 3: Roast
Roast Them: Spread them out on a baking sheet in a single layer, and then simply transfer them to the hot oven. You’ll want to stir them once or twice as they roast since the bottoms will brown first.
How To Know When They Are Done: Depending on the size of your chunks, they will take anywhere from 25 to 35 minutes to roast. You’ll know that they are ready when you can easily slide a fork into them, and there is little resistance.
Roasted Parsnips FAQs
The first time I tried roasting them when I was in my first year of culinary school. I neglected to peel them before I roasted them, and I learned the hard way (and unfortunately for the folks dining that day) you have to peel them before you cut them. The skin is actually a little pithy and a little bitter.
Unless they’re overgrown/old, you should not have to remove the core. If they have been left in the ground too long they can develop a woody core that is too pithy. You will notice it as you try to cut the tops off. If this is the case, quarter them lengthwise then remove the cores with a sharp chef’s knife.
You can cut them up to four days ahead. Just store them in a resealable glass container in the fridge to keep them cold and dry. When you’re ready to make them, toss them with the oil and seasonings just before roasting them.
How to store and reheat leftover Parsnips
Keep leftovers in a air-tight container in the refrigerator for up to three days. Leftovers can be reheated in the microwave until they’re steaming hot. Or you can heat them in the oven. To do so place them in a glass baking dish and cover them with foil. Bake them at 350 degrees for 20 minutes or until they’re steaming hot.
Parsnip Recipe variations to try
- Add Acid: Finish with a drizzle of balsamic vinegar or a squeeze of lemon juice to balance the sweet flavor.
- Herbs: Feel free to use other herbs instead of parsley. My roasted veggies with spring herbs is a good place to reference. I have also made gremolata (a mix of parsley, lemon zest and garlic) and sprinkled it over the cooked parsnips. (This is particularly festive with rack of lamb.)
- Parmesan: Once the golden brown and lightly crispy parsnips come out of the oven, add on a generous amount of grated Parmesan cheese before serving.
- Honey Glazed: While they roast, melt a couple pats of unsalted butter in a small saucepan over medium heat. Add in a tablespoon of honey or maple syrup. In the last four or five minutes of roasting, drizzle it over them, toss to coat and continue roasting. The honey butter will add an additional touch of sweetness and coat them like a glaze! Just make sure to add on a little extra salt and black pepper for a savory flavor to balance it!
- Spices: Instead of the dried herbs, let your imagine run wild and add other spices like curry or garam masala. I like a little heat from hot pepper flakes or crushed red pepper. Or just a couple of pinches of garlic powder is always good too!
Serving Suggestions for Roast Parsnips
- These are wonderful with roast beef and pork. This Grilled Pork Tenderloin with garlic and lemon zest would be super yummy with their natural sweetness.
- In colder months this Roasted Pork Loin with Apple Chutney is great with earthy parsnips.
- They’re great with Roasted Chicken and baked chicken thighs.
- Healthy Baked Chicken Tenders are a family fave. Your oven will already be set at 400 degrees so that would be super easy!
- If you like fish, this Pan Fried Fish would be nice main course with these. I’d recommend the caper sauce variation with them.
- You can’t go wrong with Garlic Herb Chicken. It is one of my all-time favorite ways to grill chicken. Pair it with a salad with some Apple Cider Vinaigrette and you’ve got a complete meal!
More Parsnips Recipes
Here are some more recipe ideas for using fresh parsnips.
- For a fancy holiday side dish make Parsnip and Potato Gratin with Leeks.
- Morning Glory Parsnip Coffee Cake which is a recipe from my cookbook.
- They can also be mashed. I even like mashing parsnips and carrots together. WOW!
- You can also cook them with maple syrup or brown sugar exactly like my maple glazed carrots. I have done a blend of both and they are the perfect simple side dish for Easter!
- Don’t miss this Mashed Root Vegetable Recipe too! It is creamy sweet and savory!
- Add to soups and stews! Try Cream of Cauliflower soup, Paleo Chicken Soup. and Lentil Soup!
More Basic Veggie Side Dishes
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Easy Roasted Parsnips (3 ingredients!)
- Total Time: 35 minutes
- Yield: 4 cups 1x
Description
Here is a simple recipe for roasted parsnips. Simply toss them with oil, herbs and salt and let the oven roast them into a perfect sweet and savory side dish.
Ingredients
- 2 pounds parsnips
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoon herbs de province, Italian seasoning or other dried herb mix
- 1 teaspoon kosher salt
- chopped parsley for garnish
Instructions
- Preheat oven to 400 degrees F.
- Peel parsnips and cut into 1-inch chunks. Toss with oil, herbs and salt in a large bowl. Spread out on a large rimmed baking sheet in a single layer.
- Roast, stirring once or twice, until the parsnips are tender in the center and browned in spots on the outside, 25 to 35 minutes. Transfer to a platter or plates and garnish with parsley.
Notes
- To tell if the parsnips are done, slide a fork into one or two. It should go in with little to no resistance.
- You can cut the parsnips up to four days ahead. Just store them in a resealable glass container in the fridge to keep them cold and dry. When you’re ready to make them, toss them with the oil and seasonings just before roasting them.
- If you have leftover parsnips they can be reheated in the microwave until they’re steaming hot. Or you can heat them in the oven. To do so place them in a glass baking dish and cover them with foil. Bake them at 350 degrees for 20 minutes or until they’re steaming hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 4 g
- Saturated Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 1.5 g
These are so yummy! I use them as a quick potato alternative when I need something lower in carbs 🙂
Thank you for the easy, breezy parsnip recipe. It’s warming me up on a dark and dreary January day. Perfect complement to sautéed celery and collards and a barramundi fillet.
Hi! My sister Hazel told me about this recipe, and I can’t wait to try it tonight! Parsnips are one of my favorite veggies. Like you, I enjoy parsnip and carrots mashed together, and also parsnips with potato.
I’ve decided to roast them in my my Ninja Foodi, so I don’t have to turn on the oven. Thanks for the recipe, I’ll be checking out more of your site.
(P.S. thanks, Hazel!)
Thank you, Beth, for the awesome comment! I’m so thrilled that you enjoyed your meal. And thank you, Hazel, too!
Outstanding!
This was my first time doing parsnips at home, and I can’t stop eating them as I leave my comments! These are fantastic – the seasoning, temp and timing suggestions are all PERFECT. I turned them only once, and they are all crispy & brown outside and so tender inside. I made these to go with dinner tonight, and they are almost gone (and I haven’t started my chicken yet).
Do yourself a favor and try this recipe! 🙂
Haha! I love that you are enjoying them so much! Thank you for coming back over to review and leave feedback. It is appreciated.
Great for snacking! I added carrot cubes about the same size, made a colorful, tasty VERY SIMPLE way to add veggies to our day! I used only about 1 1/2 T avocado oil, and plenty of dried herbs (Penzey’s Sunny Paris). Both parsnips and carrots were overwintered in the garden under bags of leaves to keep them from freezing. Beautiful, sweet root veggies, after a good COLD nap over the snowy winter here in SE Idaho!
I love that you overwintered your parsnips and carrots. You will have to try my mashed carrots and parsnips recipe too! https://www.healthyseasonalrecipes.com/mashed-carrots-and-parsnips/ It is almost like dessert, but still savory. Thank you for coming back by to leave your review Candice. Have a great rest of your week.
I just had to say that I love that a lot of people seem to know about Penzeys Spices. They have been my favorite since my aunt introduced me to them ages ago.
So fun! Thanks so much for saying hello and making that connection. Have a great rest of your week!
Sounds yum! I have read that you need to core parsnips. It is a real pain and I feel like I am losing a lot of the root. Do you notice that the core is not as edible?
Thanks!
You should not have to with most parsnips. As I mentioned in my guide to parsnips https://www.healthyseasonalrecipes.com/guide-to-parsnips/ you will occasinally find a very mature parsnip that has a fibrous core and they should be removed. You’ll notice that is the case when you try to cut through the core. It will be noticeably tough.
Just the info I need to get cooking parsnips again (I’d made them before as part of a ‘fall-root’ side dish and the parsnips were remarkably bitter…ooosh). Thanks for the info.
So glad that you like them this time! Yay! Happy new year!
So delicious and explained so well. I never even knew what a parsnip was until yesterday!
I am so glad you liked it! Thank you!
I was so excited to be trying some new vegetables, new recipes, and parsnips were on my list. I bought them today, prepared them as directed, and then I read the nutritional quality. I was diagnosed as type 2 diabetic last week, and when I saw the amount of carbs, I was heartbroken. This is all so new to me, and I sure hate not being able to eat my parsnips.
So sorry to hear it. That must be quite an experience. Have you tried turnips? This recipe has 10 grams net carbs per serving. https://www.healthyseasonalrecipes.com/roasted-turnips/
These are delicious. The insides are so creamy and the flavors on the outside complement the parsnips perfectly. Easy to make. Great recipe
I am so glad you like them Gail. Thanks for coming back to review the recipe. Have a great week!
It was delicious. Roasted with sweet peppers and zucchini slices. Topped with parmesan cheese.
That sounds amazing Susan. You’re making me hungry!
These were delicious. And it was easy. Enough said.
You gotta love that combination of attributes. Thanks so much for coming back to rate the recipe Sarah! I appreciate it!
I plan to try this recipe. I use parsnips in my chicken soup. It lends a light sweetness to the broth that is really wonderful. I needed one for my soup today but they only sold them in a package of 3. So I’m going to roast the other two and enjoy this recipe. thank you.
I add them to soup too. That’s great that you are already a fan Drew! Hope you enjoy them roasted too.
I just made this and MAN are they delicious. Got the parsnips from a farmer`s market a few days ago and did the recipe as printed. Will do over and over again!
Fantastic news Julie. So glad they came out, and I love hearing that you shop at your farmers market. That is music to my ears! Have a great week.