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
Stephanie
I never tried parsnips before and I loved them! Thanks for the recipe!
Heather Rose
My mother in law loves parsnips and we love this recipe. We will never use another recipe again!
Beth Pierce
Thanks so much! So glad that you like them!
Emily
Parsnips are so often overlooked but are so delicious! My family loved this roasted parsnips recipe, thank you!
Wanda
What a delicious looking side dish! I’m saving this recipe for our next Sunday night supper!
Kechi
Okay, these look so crisp, I want to taste them! I love parsnips but never roasted them before. Will love to try this recipe!~
Lisa
I normally use parsnips in soups and stews, but roasting them sounds like a great side dish with chicken or pork. Love those crispy edges too. Thanks for the tip on using smaller ones. Will keep that in mind.
Sara
Served these with dinner last night and it was a hit all around the table! Even my picky eaters gobbled these up! Loved them!
Beth
We adore parsnips so I had to try this. My family loved them! Thanks for a delicious recipe.
Soniya
Oh wow! These are my favorite way to eat parsnips.. yumm
Tracy
A side dish ready in 10 minutes? Amazing – always looking for new side dishes to keep it interesting. Pinning!
Dannii
You can’t beat roasted parsnips. They are a must with a Sunday dinner.
Toni
I loved it! Goes well with almost anything!!
Jenn
I love how sweet parsnips get when roasted and your fail-proof recipe is the only one I ever use!
Andrea Thueson
I have never tried parsnips. I blame “Meet Molly” American Girl Doll books for that! 🤣 Time to grow up and give them a shot! I can’t wait. They look ahhhmazing!
Betsy
Lovely recipe. Parsnips are such a sweet vegetable, it’s nice to find a recipe that makes them savory instead. Delicious and perfect paired with a roast beef or roast pork!
Katie
Looks so delicious. I’m sure my family will love this one!