These simple Roasted Parsnips are golden and crispy on the outside, and smooth and creamy inside. This is an outstanding side dish that will make any meal heartier.
gluten-free | vegan | vegetarian
Peel, chop, roast and season. That's it!
That's absolutely all you need to do to transform an ordinary parsnip into a magical experience.
Parsnips are a delicious root vegetable that are too often overlooked. Once you try this recipe, I'm confident you'll be a huge fan and want to make them all the time.
The roasting process is so easy and can be applied to almost any vegetable.
- parsnips - Parsnips look more or less like cream-colored carrots. Choose those that are firm and without splits in the skin.
- extra virgin olive oil
- black pepper - Preferably freshly ground black pepper.
- fresh thyme (if desired)
(See recipe card below for quantities.)
What do parsnips taste like?
- Parsnips are in the carrot family though their taste is quite different. Their flavor is earthier and a touch sweeter.
- When they're cooked, and especially roasted, their flavor becomes even sweeter and a little bit nutty. Raw, they also have a subtle licorice flavor. (Yes, you can eat them raw.)
- The texture of parsnips is crunchy when raw and soft and potato-like when cooked.
- Like carrots, parsnips are typically peeled for use in a recipe, though they don't have to be. Personally, I prefer them both peeled and cooked.
- Spicy Roasted Parsnips. There are a few ways to make spicy roasted parsnips. Add 2 to 3 tablespoon of chili crunch, 1 to 2 tablespoons chili paste, or sprinkle with a couple of teaspoons of chili flakes. (These are suggested measurements -- you can make them as spicy or as mild as you'd like.)
- Honey Roasted Parsnips are also excellent! At the halfway point, when you flip the parsnip chunks, drizzle about 2 tablespoons of honey evenly over them.
- Add-ins. Most root vegetables are delicious roasted. You can add beets, potatoes, carrots, turnips, rutabagas, sweet potatoes and/or onions. Cooking times will vary. A combination of roasted carrots and parsnips is popular. You can also roast brussels sprouts with the parsnips or mix in steamed broccoli, sautéed spinach, edamame or peas. The pop of green color is pretty.
- Chopping the parsnips evenly is necessary so they cook evenly. (They don't have to be exact, but close.)
- Be sure the parsnip pieces are very well coated with the olive oil and that they're in a single layer before you roast them.
- It's important to flip and move the parsnips around at about the halfway point during the roasting time. This will help them cook evenly and create the golden crisp "crust" on their surfaces.
How to Make Them
- Preheat the oven to 475°F and adjust a rack to the center. Line a baking sheet with parchment paper and generously coat it with olive oil.
- Peel the parsnips and then cut them into evenly-sized bite-sized pieces.
- Add the peeled and chopped parsnips to the lined sheet pan and mix them into the oil. They should be very well coated. Sprinkle generously with salt and pepper.
- Once the oven has preheated to 475°F, roast the parsnips until they’re tender and golden brown, approximately 30 minutes, flipping them about halfway through.
- Sprinkle them with fresh thyme leaves for a touch of color and wonderful scent.
- You will love roast parsnips as a side dish with all sorts of meats and chicken dishes. I especially like serving them with Rosemary Grilled Ribeye Steaks, Apple Bacon Roasted Chicken and Pork Tenderloin with Coffee Rub.
- It's fun to serve them with a couple of sauces/dips, almost like they're French fries. Cilantro Chimichurri or Red Goddess Sauce are both outstanding with them.
- To make a hearty vegetarian meal, you can serve Spinach Ricotta Phyllo Rolls alongside them.
- They're also delicious added to salads! Bring them to room temperature first.
- I also like to mix them in rice stir-fries, soups and stews.
More Must-Try Roasted Root Vegetable Recipes
- Root Vegetable Skillet Baked Lasagna
- Creamy Parsnip Soup Recipe
- Cumin Roasted Vegetables
- Slow Roasted Red Onions
- Hot Honey Sweet Potato Salad
Making it Ahead
I love this right out of the oven when it's practically still sizzling because it's at its crispest. That said, if you store it in a tightly sealed container in the refrigerator once it has cooled, it will be good for a couple of days. (Reheat in 375°F oven just until hot, about 15 minutes.)
I hope you love this easy roasted parsnips recipe, and that next time you see parsnips in the market you won't pass them by. 🙂
Roasted Parsnips Recipe
- 3 pounds parsnips, peeled and cut into bite-sized pieces
- extra virgin olive oil
- salt and freshly ground black pepper
- fresh thyme leaves (if desired)
- Set oven and prepare pan. Preheat the oven to 475°F and adjust a rack to the center of the oven. Line a baking sheet with parchment paper and generously coat it with olive oil.
- Prepare parsnips. Add the peeled and chopped parsnips and mix them into the oil. They should be very well coated. Sprinkle all with salt and pepper.
- Roast. Once the oven has preheated to 475°F, roast the parsnips until they’re tender and golden, approximately 30 minutes, flipping them halfway through.
- Garnish and serve. Sprinkle them with fresh thyme leaves for a touch of color and wonderful scent.