These roasted parsnips are coated in garlic, olive oil and herbs, then cooked in the oven until golden brown and tender. A quick and easy side dish option that pairs perfectly with chicken, beef and pork.
I’m always looking for simple veggie sides to round out my meals. Some of my favorite options include bacon brussels sprouts, sauteed kale and these savory roasted parsnips.
In my opinion, parsnips are an underrated vegetable. They look like white carrots and have a nutty, earthy flavor. They’re inexpensive, easy to prepare and delicious. This roasted parsnips recipe is a unique and unexpected side dish that always gets rave reviews.
Roasting vegetables always enhances the flavor. Try some of my other recipes for roasted vegetable side dishes like roasted green beans, roasted cabbage, roasted root vegetables and roasted acorn squash!
Table of Contents
Roasted Parsnips Ingredients
To make roasted parsnips you will need parsnips, butter, olive oil, garlic, Italian seasoning, parsley, salt and black pepper. You may want lemon wedges and parsley sprigs to garnish your dish.
How Do You Make Roasted Parsnips?
Start this roasted parsnips recipe by cutting your peeled parsnips into sticks. Next preheat your oven and prepare a sheet pan with cooking spray. Arrange the parsnips on your baking sheet in a single layer. In a small bowl, whisk together melted butter, olive oil, minced garlic, Italian seasoning, salt and black pepper. Next, coat the parsnip sticks in the seasoning mixture. Place them in your preheated oven, then roast at high heat until the veggies get tender and caramelized. Add a sprinkling of fresh parsley, then serve and enjoy.
Tips For The Perfect Parsnips
- Cut your vegetables into similar sized pieces so that they cook at the same rate.
- I use a combination of both butter and olive oil because I like the flavor of the butter, but the olive oil stands up to high roasting temperatures better. You can use all olive oil if you prefer.
- Make sure to peel your parsnips before cutting them into sticks.
- This recipe calls for dried Italian seasoning which is a blend of garlic powder, dried basil, oregano, and parsley. You can buy Italian seasoning or make your own Italian seasoning.
- I like to garnish my roasted parsnips with lemon wedges so that people can squeeze a little lemon juice over their veggies for extra flavor.
- I use chopped fresh parsley to finish off my dish because I always have it on hand. Other types of fresh herbs will work such as dill, green onions or basil.
- These parsnips are excellent with main dishes like baked chicken drumsticks and Yankee pot roast or fall recipes like apple pork chops.
- For easier cleanup you can line your baking sheet with aluminum foil or parchment paper.
Quick Tip
Look for smaller parsnips at the store; the really big ones can have a woody texture.
Recipe FAQs
I recommend peeling your parsnips before you proceed with this dish. The skin of parsnips can sometimes be tough, so it’s better to just remove it up front.
While you can parboil parsnips, parsnips do not need parboiling before roasting. You can roast raw parsnips and get a delicious, tender result.
These parsnips will stay good in an airtight container in a refrigerator for three days. You can reheat them in an oven or in a microwave.
Follow Me
Flavor Variations
These roasted parsnips are fabulous as-is, but you can add other ingredients to customize the flavors to your tastes.
- Cheese: Add 1/4 cup grated parmesan cheese before serving.
- Olives: Add 1/4 cup sliced kalamata olives before serving.
- Bacon: Sprinkle 1/3 cup of cooked, crumbled bacon over the finished dish.
- Onions: Add a medium red onion, cut into 1/2 inch thick wedges, to the sheet pan along with the raw parsnips.
- Veggies: Feel free to do an assortment of root vegetables such as sweet potatoes, Yukon gold potatoes, carrots and beets.
- Spicy: Add some crushed red pepper flakes to your butter mixture to give your parsnips some heat.
- Herbs: Feel free to add fresh chopped rosemary or fresh chopped thyme to your butter mixture.
- Sweet: You can make a sweeter version of this dish by adding two tablespoons of maple syrup or honey to your seasoning mixture and omitting the Italian seasoning and garlic. If you use honey, microwave it for a few seconds to make it more liquid before mixing it in.
Even my kids love the nutty flavor of these roasted parsnips, they’re just that good! Add this dish to your menu rotation this week, you’ll be glad you did. This dish is also perfect for a Thanksgiving meal and goes great with roast turkey!
More Side Dishes To Savor
Garlic Mashed Potatoes
40 mins
Roasted Red Potatoes
45 mins
Baked Potato Wedges
40 mins
Roasted Potatoes and Carrots
50 mins
Roasted Parsnips Video
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Roasted Parsnips
Ingredients
- 1 1/2 pounds parsnips peeled, quartered and cut into sticks
- 1 tablespoon butter melted
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon Italian seasoning
- salt and pepper to taste
- 1 tablespoon chopped fresh parsley
- cooking spray
- lemon wedges and parsley sprigs for garnish optional
Instructions
- Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
- Arrange the parsnips in a single layer on the sheet pan.
- In a small bowl, whisk together the butter, olive oil, garlic, Italian seasoning, salt and pepper.
- Drizzle the butter and herb mixture over the parsnips and toss to coat evenly.
- Place the pan in the oven and bake for 25-30 minutes or until parsnips are tender and lightly browned. Stir halfway through the cook time.
- Sprinkle with parsley, then serve, garnished with lemon wedges and parsley sprigs if desired.
Notes
- Cut your vegetables into similar sized pieces so that they cook at the same rate.
- Look for smaller parsnips at the store; the really big ones can have a woody texture.
- I use a combination of both butter and olive oil because I like the flavor of the butter, but the olive oil stands up to high roasting temperatures better. You can use all olive oil if you prefer.
The family loved this! Serving again for the holidays!
These complemented my chilcen dinner perfectly. I’ll definitely be making them again!
These roasted parsnips are a game-changer! Easy, flavorful, and perfectly tender – they elevate any meal. A go-to veggie side for busy nights!
I absolutely loved this recipe! So easy to follow and the result was absolutely delicious. Highly recommend trying it out!
Fun to try parsnips for the first time. We really enjoyed them.
My first time making parsnips and we really enjoyed them!
Such a unique and frugal recipe that doesn’t disappoint! Was the perfect side dish with dinner tonight; the whole family loved them!
Parsnips are a new found love of ours. I love your recipe for roasting them. I have roasted them with brown sugar but love this option with the garlic and spices. Thanks for a great vege!
I never tried roasting them. We always used them in stew or baked with other root vegetables. Looks good.
I could snack on these roasted parsnips all day. I love a healthy treat that I can easily make and snack on while in the office.
These parsnips look so delicious and crispy. I cannot wait to give them a try.
My Dad loves his vegetables so much. This is something he would be happy to see on the table and try.
I don’t cook with parsnips nearly enough. These look amazing! Love roasted vegetables. Such an easy and delicious side.
Parsnips are underrated! I need to make these more often—I always forget how awesome parsnips are!
I have never made anything with parsnips, but it seems that it is my chance! It seems a great vegetable alternative for our menu. I love the recipe!
I agree, a very underrated vegetable. Really like the seasonings on these and that they are roasted. A perfect side dish.