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A close up of roasted Parsnips

Simple Parsnips with Oil and Herbs


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.


  • 2 pounds parsnips
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ teaspoon herbs de province, Italian seasoning or other dried herb mix
  • 1 teaspoon kosher salt
  • chopped parsley for garnish


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.


  • 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


  • 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

Keywords: parsnips recipe,roasted parsnips

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