Roasted Parsnips are a flavor-packed, easy side dish that comes together in minutes. All the ingredients are stirred together in a large bowl and then spread out on a baking sheet and roasted to perfection. Even my picky son loves these parsnips.
Finding new delicious sides that your family will love can be challenging. These perfectly seasoned and roasted parsnips are perfect. They are quick and easy, and they go with so many main courses. I love to serve these with chicken scallopini, beef tips and gravy, and London broil.
What’s In This Post
What Are Parsnips?
Parsnips are root vegetables closely related to the carrot, although it is more cream-colored than orange. Though they look like carrots, they do not taste like them. Roasting brings out the natural sugar and caramelizes them. To me, it is more earthy and slightly nuttier than carrots. It is definitely a taste that is hard to describe and one that you must experience for yourself.
In most grocery stores, you will find the parsnips prepackaged in bags, usually close to the carrots. Look for the bags with the smaller, thinner parsnips, as they are a little younger, a little tastier, and a little more tender.
Ingredients For Roasted Parsnips
- Parsnips: choose firm ones with no discoloration
- Olive oil: extra virgin
- Seasonings: dried oregano, kosher salt, freshly ground black pepper, garlic powder, onion powder, dried basil, dried marjoram, crushed red pepper
How To Roast Parsnips
This is the nutshell version. See the recipe card below for full recipe ingredients and instructions.
First, trim and peel your parsnips. You can cut them into rounds, stick style, or a combination. You want to try to get them to a uniform thickness so they cook evenly. Place the cut parsnips in a large bowl. Add the olive oil, olive, dried oregano, salt, pepper, garlic powder, onion powder, dried basil, marjoram, and crushed red pepper.
Spread the seasoned parsnips in a single layer on a parchment-covered baking sheet. Leave a little space between the cut parsnips so the heat can brown them. Cook until golden brown, and serve as soon as possible.
Recipe Tips
- If available, choose smaller and thinner parsnips, as they are the younger, more tender, and flavorful ones.
- Try to cut the parsnips in uniform thickness so they cook evenly.
- Spread in a single layer on parchment paper with a little space between them so the heat can flow through.
- Flip halfway through the roasting process to ensure that both sides brown evenly.
Storage and Reheat
Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can be reheated in the microwave at reduced power or in a skillet on the stovetop or on medium heat until warm.
More Vegetable Recipes
- Bacon Wrapped Asparagus
- Southern Green Beans
- Grilled Vegetable Salad
- Creamed Peas and Pearl Onions
- Grilled Mushrooms
Roasted Parsnips
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
- 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
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.
Nutrition
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Amanda
Oh my! This is one of the best things I’ve EVER made! I’m not a very courageous cook but this will be one of my go to recipes. Since I had the oven on, I added some carrots and potatoes and they all turned out great.
But I did learn one thing, not to put parsnip peelings down the garbage disposal! I think all’s well but lesson learned.
Many thanks!
Beth Pierce
Thanks, Amanda! I am so glad that you liked them! Don’t put potato peels down a garbage disposal either. I learned that the hard way, too!
Steve Brown
Being English, I grew up on roasted parsnips, and they have always been one of my faves! It amazes me how many Americans don’t even know what they are, let alone the best way to cook them, and roasting them really brings out the flavour – and texture. If anyone is wondering, parsnips are very well suited to an air fryer.
Beth Pierce
Thanks for the heads up, Steve. Yes so many people do not know the wide array of vegetables and fruits that are available to them.
Erin
So great! After making the recipe I went to the grocery store and bought more so I could make them again! My husband and I give this recipe 5 stars. Thanks!!!
Beth Pierce
Thank you, Erin! I am so happy that you both like them!
Amanda
Ditto Steve – I always used to look forward to getting pre-seasoned parsnips at the local supermarket in the UK, but now that my Mum’s no longer living, I don’t go as much. I just bought an air fryer so I’ll try that too – but this – wow and yum!
Kelso
I’m going to honest, I don’t think I have ever had parsnips before except maybe in a stew or soup? I’m looking to get more adventurous in my cooking and explore some new veggies. My kids maybe not so much. 😂 I thought these were definitely different but delicious.
I did have to cut the time on cooking and shave off 10 minutes. I was a bit worried because all I could find was gigantic parsnips, but they turned out just fine.
I’d highly recommend this recipe to the parsnip lovers. Sadly I don’t think this is a big win with the family, but they just like me probably never had much parsnips growing up.
Thank you so much for a delicious recipe and helping people to explore ways to make different veggies.
I still give this recipe a 5 star, and I’d choose to make this with people who I know are more familiar with parsnips because I liked it and so did my partner and his mother.
Beth Pierce
Thanks so much Kelso! I am so glad that you liked the roasted parsnips. I love them too!
Cheryl
Made these, and they were amazing. I actually cooked on a lower temp of 375 for longer as I was using the oven for another item. These got a great sweet caramelized flavor. Didn’t use marjoram as I didn’t have it, they were so good I didn’t miss it. Were excellent.
Beth Pierce
Thanks, Cheryl! So glad that you liked them!
john mc gee
5 ISN’T GOOD ENOUGH…….TOO GOOD!!!!!
Beth Pierce
Thanks John! So happy that you liked them!
Sue
This is a delicious dish. I put a leftover small potato and two carrots to roast with the parsnips. I loved the idea of tossing everything in a ziplock bag. This recipe is no fail.
Beth Pierce
Thanks Sue! So glad that you like the recipe. What a great meal.
Melanie Barr
I like to roast parsnips and carrots together. My seasoning is Cumin
Anna
This is my favorite way to cook parsnips! They are absolutely delicious!