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A sheet pan of roasted parsnips garnished with fresh parsley.

Roasted Parsnips

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.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 202kcal
Author Sara Welch


  • 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.



Calories: 202kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 40mg | Potassium: 567mg | Fiber: 8g | Sugar: 7g | Vitamin A: 87IU | Vitamin C: 26mg | Calcium: 58mg | Iron: 1mg