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.
In my opinion, parsnips are an underrated vegetable. They’re inexpensive, easy to prepare and loaded with flavor. This roasted parsnips recipe is a unique and unexpected side dish that always gets rave reviews.
How do you make roasted parsnips?
Start by cutting your parsnips into sticks, then coat them in a mixture of garlic, olive oil, butter and seasonings. Arrange the parsnips on a baking sheet in a single layer, then roast at high heat until the veggies are tender and caramelized. Add a sprinkling of fresh parsley, then serve and enjoy.
Do you have to peel parsnips before roasting?
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.
Tips for the perfect side dish
- 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.
- This recipe calls for dried Italian seasoning which is available in most grocery stores. This seasoning is a blend of garlic powder, dried basil, oregano, and parsley. If you can’t find Italian seasoning or don’t want to buy it, you can substitute an equal amount of your favorite dried herb or seasoning blend.
- 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.
Are parsnips healthy?
Parsnips are low calorie, high in fiber, and full of nutrients which makes this vegetable a great choice for a healthy diet. This versatile veggie contains potassium, folate, Vitamin C and phytonutrients, as well as anti inflammatory and anti fungal properties.
Roasted parsnips 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, carrots and beets.
Even my kids love these roasted parsnips, they’re just that good! Add this dish to your menu rotation this week, you’ll be glad you did.
More side dishes to savor
- Garlic Mashed Potatoes
- Roasted Red Potatoes
- Angel Hair Pasta with Garlic and Herbs
- Baked Potato Wedges
- Roasted Potatoes and Carrots
Roasted Parsnips Video
- 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
- 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.