Roasted Parsnips – I have to confess—parsnips weren’t always on my grocery list. Actually, for the longest time, I thought they were just sad, pale carrots. Does anyone else remember seeing them in old-timey books or period dramas? They seemed like the kind of thing you’d eat in a castle during winter, not in a modern kitchen.
Then a few years ago, during one of my “let’s try a new veggie” phases (aka I was bored with broccoli), I bought some parsnips on a whim. Honestly, I wasn’t expecting much. I roasted them with olive oil, garlic salt, and a sprinkle of onion powder, and wow. They came out sweet, caramelized, and just crispy enough to feel indulgent. My husband, who usually gives polite nods to my veggie experiments, actually asked for seconds. The kids? They dubbed them “golden fries” and ate them like candy.
Now, roasted parsnips are my cold-weather side dish hero. They’re quick, easy, and just fancy enough to impress if you’ve got guests. And hey, if you’ve been ignoring parsnips like I used to, maybe this recipe will change your mind too.
Why You’ll Love This Roasted Parsnips Recipe?
Okay, let me tell you why this roasted parsnips recipe is so good, you’ll wonder why you didn’t make it sooner:
- Sweet and Savory Balance: Roasting parsnips brings out their natural sweetness, but the garlic salt and onion powder keep things grounded.
- Caramelized Edges: Let’s be real—those crispy, golden edges are everything. They’re like the veggie version of the corner brownie piece.
- Ridiculously Easy: Minimal prep, a handful of ingredients, and less than 30 minutes in the oven. What’s not to love?
- Goes With Anything: Seriously, whether it’s roast chicken, grilled fish, or a hearty stew, roasted parsnips fit right in.
- Healthy Comfort Food: They’re cozy and satisfying, but still packed with fiber, vitamins, and that good-for-you glow.
Ingredient Notes:
Let’s break down the magic behind this super simple recipe:
- Parsnips: These are the stars, so look for firm, medium-sized ones. Too big, and they can get woody in the middle.
- Olive Oil: Helps with caramelization and adds a rich flavor. Use a decent one—it’s worth it.
- Onion Powder: Adds a subtle savory undertone without overpowering the natural sweetness of the parsnips.
- Garlic Salt: The ultimate shortcut seasoning. It’s salty, garlicky, and totally fuss-free.
- Black Pepper: A little kick of warmth to balance the sweet-savory vibes.
- Parsley: Optional, but it makes the dish pop visually and adds a fresh note at the end.
How To Make Roasted Parsnips?
This recipe is so straightforward, you could probably do it with your eyes closed (but maybe don’t). Here’s how it goes:
- Preheat the Oven
Preheat your oven to 400°F. Line a baking sheet with parchment paper. If you’ve ever dealt with veggies stuck to a pan, you know why parchment is your best friend. - Prep the Parsnips
Peel the parsnips and cut the larger ends in half lengthwise. Then slice them diagonally into pieces about ¼-inch thick. Keeping them uniform is key—nobody wants a mix of burned slivers and undercooked chunks. - Season the Parsnips
Toss the parsnip slices in a large bowl with olive oil, garlic salt, onion powder, and a bit of freshly ground black pepper. Use your hands to make sure everything’s evenly coated. (Pro tip: this is messy, but it’s also weirdly satisfying.) - Spread Them Out
Arrange the parsnips in a single layer on your baking sheet. Don’t crowd them, or they’ll steam instead of roast. Roasted parsnips need their space to get those glorious caramelized edges. - Roast Away
Slide the pan into your preheated oven and roast for 25–28 minutes, flipping the parsnips halfway through. Keep an eye on them—those golden edges are what you’re aiming for. - Finish and Serve
Once they’re out of the oven, transfer the parsnips to a serving dish. Sprinkle them with fresh parsley for a little flair and drizzle with extra olive oil if you’re feeling fancy. Serve them warm and watch them disappear.
Storage Options:
Somehow ended up with leftovers? Lucky you! Here’s what to do:
- Refrigerator: Store your roasted parsnips in an airtight container for up to four days. To reheat, pop them back in the oven at 350°F to crisp them up again.
- Freezer: While not ideal, you can freeze roasted parsnips. Just know they might lose some texture. Reheat straight from frozen in a hot oven for the best results.
Variations and Substitutions:
This recipe is flexible, so feel free to experiment:
Want To Save This Recipe?
- Herbs: Swap parsley for rosemary or thyme for a more earthy flavor.
- Spices: Add a pinch of smoked paprika, cumin, or even a dash of chili powder for a little heat.
- Sweet Touch: Drizzle with honey or maple syrup before roasting for a sweeter side dish.
- Oil Options: Try avocado oil or melted butter for a slightly different flavor profile.
What to Serve with Roasted Parsnips?
These parsnips are the side dish that goes with everything. Here are a few ideas:
- Roast Chicken: A classic pairing that never fails.
- Grilled Salmon: The sweet, nutty parsnips complement the richness of the fish beautifully.
- Hearty Stews: Serve them alongside beef or lamb stew for the ultimate comfort meal.
- Holiday Feasts: They’re perfect with turkey, ham, or any festive spread.
Frequently Asked Questions:
Can I make these ahead of time?
Definitely. You can prep and season them earlier in the day, then roast them just before serving. If you’re reheating leftovers, the oven is your best bet to bring back their crispiness.
Can I mix other veggies with the parsnips?
Absolutely! Carrots, sweet potatoes, and Brussels sprouts are great options to roast alongside parsnips. Just cut everything to similar sizes so they cook evenly.
Are parsnips really that sweet?
Yes, but not overly so. They’re like a cross between carrots and potatoes—sweet with a slightly nutty flavor. Roasting makes their sweetness pop even more.
Alright, your turn! Are you ready to roast some parsnips and see what all the fuss is about? I’d love to hear how yours turn out—or if you gave them a fun twist. Let me know in the comments!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Roasted Parsnips
Ingredients
- 1 pound parsnips peeled
- 2 tablespoons olive oil
- 1 teaspoon onion powder
- ¾ teaspoon garlic salt
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon minced fresh parsley
- Additional olive oil for drizzling
Instructions
Preheat the Oven
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This step ensures easy cleanup and prevents the parsnips from sticking during roasting.
Prepare the Parsnips
- Peel the parsnips to remove the outer skin. Slice the larger ends in half lengthwise, then cut the parsnips diagonally into ¼-inch-thick slices. Ensure the pieces are of similar size to allow for even cooking.
Season the Parsnips
- Place the sliced parsnips in a large mixing bowl. Drizzle with 2 tablespoons of olive oil, then sprinkle with onion powder, garlic salt, and freshly ground black pepper. Toss thoroughly to ensure each piece is evenly coated.
Arrange on the Baking Sheet
- Spread the seasoned parsnips onto the prepared baking sheet in a single layer. Avoid overcrowding, as this can prevent proper caramelization.
Roast the Parsnips
- Transfer the baking sheet to the preheated oven. Roast for 25 to 28 minutes, flipping the parsnips halfway through to promote even browning. The parsnips are done when they are golden brown on the edges and tender in the center.
Finish and Serve
- Remove the roasted parsnips from the oven and transfer them to a serving dish. Sprinkle with minced fresh parsley for a touch of color and freshness. If desired, drizzle with a bit more olive oil before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
