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.
Table of contents
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.
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.
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.
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!
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!
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
Print
Simple Parsnips Recipe with Oil and Herbs
- 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 look so simple yet really delicious all at the same time. What a perfect side for having out a few friends. Can’t wait to try this recipe!
I am so glad you like it Amanda. Thank you so much!
Roast parsnips are such a great winter staple with a roast dinner! These look perfect.
Thanks so much Cliona. We love them in the colder months too.
I love parsnips but sadly they are difficult to find here in Italy. When I do find them, I love to roast them. So delicious!
Oh, I find that so interesting. Are root vegetables not as common?
I do love parsnips and roasting is a great way to get that sweetness out. Look forward to trying these 🙂
It really does bring out the sweetness. It’s like veggie candy!
We love parsnips, so I can’t wait to make these! They look incredible!
Thanks so much Jessica. I hope you enjoy them.
This must be the perfect fall side dish!
I love them in the fall too! They never get boring to me!
I love the taste of parsnips!
They are so sweet aren’t they?!! Thanks Gerry for coming by today!
The timing for this recipe couldn’t have been more perfect. I just bought some parsnips for another recipe and have some left that I was trying to figure out what to do with them. I love how easy this is and that it could be used for any meal.
I like to keep them on hand at this time of year. They’re great in soups and stews too.
Mysteriously I have par snips growing throughout an entire plot of my roommates land she purchased over a year ago! This is as simple as gardening gets! Can’t wait to try this recipe tonight! I’ll let you know how it goes…
That is a lucky inheritance! Let me know what you end up making with them and how this recipe works for you. I just made a couple other recipes in the last week with them in it. They have such a distinct flavor.
I grew up always having spring dug parsnips, so I can’t compare them to the fall dug ones. My dad always dug them once their tops start to sprout again in the spring. I just got some from him yesterday and am excited to try this recipe. Growing up my mom always fried them in a little butter/oil. I’m hoping my 6 and 4 year old enjoy them as much as I do.
I love that story! And I didn’t know that about the green tops. Cool! Hope your wee ones enjoy!
I love roasting vegetables, it gives them such great flavor. Your photos are gorgeous!
Thank you Sharon, and I agree about roasting. I think it is the easiest way to make root vegetables delicious, and we eat a ton of them in the winter.
I always include parsnips in my Split Pea Soup Recipe! Will have too try this!
I bet that is so good Valerie! I love split pea soup, especially in the spring. Yum!
Yum!I have never cooked with parsnips so I must try this!
IT is a good one to start with, since there isn’t much to it. Hope you enjoy Anna.
I just added parsnips to my grocery list! This looks amazing.
Also, I would like to hear your idea for a sweet cake with parsnips! Please post if you make one 🙂
Enjoy them Barbara and have a great day!
Thanks so much for sharing this delicious-looking dish! We just happened to get parsnips this week (we don’t usually have them) and this would be perfect. Granted, they’re from the grocery store and not the cold ground…not that we’d be able to dig them up if we had them thanks to the three feet of snow on top of the frozen ground. Spring can’t come soon enough!
I have snow on my garden too. Ha ha. But the end is in sight here. At least the roads are getting muddy. Hope you enjoy the recipe Stephanie. (PS I had the last of the left overs of these with some of the maple sherry vinaigrette from today’s post drizzled on top– oh my! So good.)