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.
1 1/2poundsparsnipspeeled, quartered and cut into sticks
1tablespoonbuttermelted
2tablespoonsolive oil
1teaspoonminced garlic
1/2teaspoonItalian seasoning
salt and pepper to taste
1tablespoonchopped fresh parsley
cooking spray
lemon wedges and parsley sprigs for garnishoptional
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.
Video
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.