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
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Vanessa
Thanks for sharing! Do they reheat well?
Suzanne
This looks so good! I love the flavor combination! Do you use it on any other recipes?
Natasha
We love this delicious side dish with balsamic vinegar. My family enjoyed it when I made this, will definitely bookmark and add this to my go-to-list!
Erin
Love parsnips! Good tip about cutting them in uniform pieces.
Aimee Shugarman
these are so flavorful. they turned out delicious!
Katie
Looks delicious! Can’t wait to try it!
Lisalia
This is a new-to-me recipe! Haven’t cooked with parsnips before. Not surprised that I loved them! Thanks for the great recipe.
Jennifer
I love parsnips! I can’t wait to try this recipe this weekend!
Jocelyn
I’ve never tried parsnips before. These look so crispy and delicious!
Kate
I’ve been meaning to try parsnips for some time, and these looks SO flavorful and delicious, can’t wait to give them a try!!
Jen
LOVE this preparation! I had way too many leftover parsnips and whipped them up this way. Will make this again for sure.
Andrea Metlika
They look fabulous! Parsnips are so underrated. I definitely need to try this recipe.
christine
I only in recent years realized my love for parsnips. I was never served them as a kid but as an adult, I love them. So versatile. The spices sound great for parsnips.
Andie Thueson
I have never tried making Parsnips at home! This recipe looks like a great way to start!
krissy
I love the was these parsnips turned out. full of flavor. A great addition to any meal! i highly reccomend trying them out.
Kristyn
Wow..these look tasty!! I can’t wait to try them!! I don’t think I’ve had them this way before.