Roast parsnips to perfection! Learn the best way to pick and prepare parsnips for a tasty side dish that’s perfect for weeknight dinners or special meals.
Roasting has a way of bringing out the best in root vegetables. Take parsnips for example, they’re wonderful roasted in a hot oven where they get all golden on the outsides and tender and creamy on the insides. It’s one of the nicest ways to serve parsnips, not to mention pretty convenient around the holidays when you’ve got the oven going practically 24/7 anyhow. These roasted parsnips practically take care of themselves while you carry on with the rest of the meal.
How to Pick Parsnips:
Parsnips are similar to carrots in shape but cream colored and with a larger top. You’ll want to choose ones that are as small, slender and as uniform in size as possible since the larger ones tend to have woody cores which need to be removed. Avoid parsnips that are soft, they should be firm like a carrot.
Sweet and starchy at the same time roasting parsnips are a nice alternative to roasting carrots or potatoes. Here’s what you’ll need to make them:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Parsnips – As mentioned above choose small parsnips and cut them into similarly sized batons to ensure that they cook evenly.
- Olive Oil – Use your favorite olive oil.
- Fresh Herbs – Fresh thyme goes well with parsnips but rosemary or sage would also work.
Tips for the Best Roast Parsnips:
The trick to great roasted parsnips is to ensure the insides have had a chance to cook before the outsides get too tough or burnt. You can do this either by par-boiling the parsnips on the stove beforehand or you can use the steam in the oven method which is what we are using here. It’s a hands-off, foolproof method that will give you deliciously tender roasted parsnips every time. If you’ve ever tried to roast parsnips and been disappointed with a tough and chewy result, you’ll want to try this method. Here’s how to do it:
How to Roast Parsnips:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- You’ll start by tossing your prepared parsnips onto a parchment lined sheet pan along with the olive oil, and seasonings.
- Next you’ll cover the pan with foil and pop the pan in the oven which will create steam to soften the parsnips and create that tender, creamy inside we are after.
- About halfway through you’ll remove the foil, give the parsnips a good stir and finish roasting them uncovered to allow them to develop a nice golden color.
Serve alongside your favorite main and enjoy!
Fancy enough for a holiday meal but easy enough for a weeknight dinner, roasted parsnips are a simple yet delicious side you’ll turn to again and again.
More Roasted Vegetables:
Roasted Parsnips
Roast parsnips to perfection! Learn the best way to pick and prepare parsnips for a tasty side dish that’s perfect for weeknight dinners or special meals.
Ingredients
- 2 pounds/900g parsnips, peeled
- 2 Tablespoon/30ml extra virgin olive oil
- ½ teaspoon fine sea salt
- ⅛th teaspoon finely ground black pepper
- 2 Tablespoons fresh thyme leaves (stems removed)
Instructions
- Preheat the oven to 425 F.
- Cut each parsnip in half crosswise, then halve each bottom piece lengthwise. Quarter the thicker top pieces lengthwise so they are about the same size as the bottom pieces. Transfer parsnips to a parchment lined sheet pan.
- Toss parsnips with the olive oil, salt, pepper and thyme leaves directly on the sheet pan. Spread parsnips evenly into a single layer and cover the sheet pan with foil.
- Bake covered for 15 minutes. Remove foil, stir parsnips and continue to roast uncovered for an additional 15-20 minutes until tender and golden.
- Serve warm.
Notes
Variations:
Use fresh sage or rosemary instead of thyme.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free, Paleo
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 164Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 6mgSodium: 346mgCarbohydrates: 30gFiber: 6gSugar: 9gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Aida says
Genius idea in braising them! I usually roast, but this looks so creamy and lovely - you may have made a convert out of me!
Karen (Back Road Journal) says
Your parsnips would be a perfect side dish for Thanksgiving.
Meeta says
Simple and perfect in every way. I adore parsnip and we bake, braise, pan fry them - basically enjoy them in every way possible. I like the idea of adding sheep milk to this. Bookmarked!
Kitchen Belleicious says
i have never baked parsnips before alone. I have always included them in a roasted veggie dish of some kind. I love that they can stand alone and they look amazing.
Alyssa (Everyday Maven) says
I love parsnips so much! Definitely one of my favorite winter vegetables. This sounds so good Sylvie!
Jessica @ Jessica in the Kitchen says
Love this idea for parsnips, it kind of reminds of a sort of pasta!
Arthur in the Garden! says
Yummy!
Kelly @ The Nourishing Home says
These look absolutely scrumptious. I love mashed parsnips, but would never have thought to use them to create a type of fries - you are so creative. I can't wait to try this recipe! Thanks for sharing! 🙂