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’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
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.
Beth says
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!
Neli Howard says
I never tried roasting them. We always used them in stew or baked with other root vegetables. Looks good.
Jacque H says
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.
Mirlene says
These parsnips look so delicious and crispy. I cannot wait to give them a try.
Valerie says
My Dad loves his vegetables so much. This is something he would be happy to see on the table and try.
Tara says
I don’t cook with parsnips nearly enough. These look amazing! Love roasted vegetables. Such an easy and delicious side.
Rachel says
Parsnips are underrated! I need to make these more often—I always forget how awesome parsnips are!
Irina says
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!
Andrea Metlika says
I agree, a very underrated vegetable. Really like the seasonings on these and that they are roasted. A perfect side dish.