Roasted Parsnips
Roasted Parsnips are simple to make and incredibly delicious as a vegetable side to any dinner. They have a natural sweetness that caramelizes in the oven for a delicious flavor.
I don’t understand how parsnips haven’t gotten their moment of trendiness and hype in the food world.
I mean, if brussels sprouts have already had their moment, why not parsnips?
Parsnips are one of the most underrated vegetables and one of my favorites. They’re SO good.
Even my toddler devours parsnips. That’s saying something.
Today I’m sharing what I think is the best way to prepare them: roasted in a hot oven until they’re golden brown, caramelized, sweet, and tender, all while intensifying the natural (and unique!) flavor of parsnips.
What are parsnips?
Parsnips are a root vegetable in the carrot family. They look like fatter, white carrots.
Some people describe the taste of parsnips as like a spicy carrot, but I don’t view them this way.
Parsnips are sweeter than carrots, with a nutty and earthy flavor.
I also wouldn’t describe parsnips as spicy, but rather as “spiced.” As if the vegetable had been seasoned with a combination of warm spices like cinnamon, clove, nutmeg, etc. The flavor is SO delicious.
How to pick the best parsnips:
Smaller parsnips tend to be better for a few reasons.
- The bigger the parsnip, the tougher the outer skin gets. The parsnips below definitely have to be peeled. Sometimes the smaller, younger parsnips you can get away with not peeling.
- The bigger the parsnip, the more fibrous and larger the inner core is. The really huge ones, you may have to cut the inner core out for a more pleasant eating experience. Smaller parsnips often have a better texture.
- Smaller parsnips also tend to have better flavor. This is true of a lot of vegetables.
So if you can help it, try to pick smaller parsnips.
My store sells them pre-packaged in bags, so I usually don’t have much choice, but I look among the bags and try to select smaller ones from there.
Do you have to peel parsnips?
The big ones, yes. The skin is usually fairly tough and woody.
If you have some smaller, younger parsnips, you may be able to leave the skin on.
How to Cut Parsnips
Parsnips look annoying to cut into even pieces because the size usually varies hugely from top to bottom, but it’s actually pretty easy.
I like to cut the parsnips into matchsticks. Cut each parsnip in half at the middle, to split the larger diameter top part from the thinner bottom part.
Then you can cut the bottom smaller part in half, and the larger tops into thirds or quarters so everything is about the same size and cooks evenly.
You can also cut parsnips into coins, but toward the larger tops of the parsnip, you’ll have to cut them into half-moons or even quarters because it’s so much bigger than the thin bottoms of the parsnip.
How to Make Roasted Parsnips
Once you have the parsnip matchsticks, place them in a big bowl and toss with oil, salt, and pepper:
Distribute them in a single layer on a baking sheet:
They should ideally have a little bit of room in the sides so the steam can escape while cooking and the parsnips can brown.
Roast for about 30 minutes, tossing once throughout, until the parsnips are caramelized and golden brown on the edges, and tender in the middle:
Roasted Cauliflower is another one of my favorite simple veggie sides. Like these parsnips, they are naturally paleo, gluten free, whole30, and suited to toddler eating too. Enjoy!
Tips and FAQs:
Can these be frozen? Yes, since they’ve already been cooked, they freeze well for up to 1 month.
How to store: These will keep well in the fridge for 3 days. Just microwave them to reheat, or heat them up in the oven.
Can you roast parsnips in advance? Yes, these re-heat well. Toss in another tbsp of olive oil, then heat in a dish in a 350F oven for about 10 minutes, or until warmed through.
What other flavors can you add? For a sweeter flavor, add 1-2 tbsp of maple syrup, and ground spices like cinnamon, nutmeg, cloves, ginger, and allspice. You can get more flavor ideas from The Flavor Bible (affiliate), one of my favorite books!
Roasted Parsnips
Ingredients
- 3 lbs parsnips
- 3 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat the oven to 425F.
- Peel the parsnips, then cut into evenly sized matchsticks.
- Place in a large bowl and toss with the olive oil, salt, and pepper.
- Evenly distribute the parsnips on a baking sheet in a single layer, making sure they have a little room on the sides to brown and caramelize.
- Roast for about 20-25 minutes, until the parsnips are starting to turn golden brown on the edges. Toss the parsnips to redistribute, then roast for another 10-15 minutes, until tender and golden.
- Serve warm and enjoy!
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
24 Comments on “Roasted Parsnips”
Wow! Thank you so much for this. I picked a bag of parsnips up on a whim at the grocery store and my whole family (toddler included) was in love.
Try parboiling them for 5 mins…then cover them in parmesan cheese before roasting….incredibly good…
Beautiful right up on one of my fav veggies🙏🏻
Dear Joanne:L Thank you so so much for your straightforward blog copy and recipe. And for not trying to force me to give you my email address. I like parsnips caramelized with onions in the saute pan, but I will try your recipe as well. Thanks so much again for restoring my faith in food blogging culture.
I haven’t baked the parsnips yet (i’ll do that in a minute), but I am sooooo pleased to have found this recipe. I am sure it’s a perfect one. Thanks in advance.
The roasted parsnip recipe doesn’t say at what temperature to roast them.
The first instruction says preheat the oven to 425. Maybe you missed this? Are you looking at the recipe card or the step-by-step overview?
Thank you for responding. I did find the temp eventually. Appreciated you saying it was important to peel the parsnips. They were delicious. I’m going to put them in a soup I’m planning to create.