Roasted Parsnips

These roasted parsnips are a simple, delicious side dish that I love serving alongside a variety of meals. The natural sweetness of the parsnips deepens as they roast, creating caramelized edges and a tender center. With just a handful of ingredients, this dish transforms humble parsnips into something elegant and flavorful.

Why You’ll Love This Recipe

I like this recipe because it’s quick, easy, and adaptable. Roasting parsnips brings out their natural sweetness, and with the touch of olive oil, salt, and pepper, they develop a golden, savory flavor. I also appreciate how I can change the flavor profile with optional seasonings like garlic powder, nutmeg, or curry powder depending on the meal I’m serving.

Ingredients

4 medium parsnips, peeled and cut into ½ inch cubes
1 tablespoon extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper

Optional add-ins:
¼ teaspoon garlic powder OR
¼ teaspoon nutmeg OR
¼-1/2 teaspoon curry powder

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat the oven to 400°F (200°C).
2. I place the cubed parsnips on a baking sheet lined with parchment paper.
3. I drizzle them with olive oil and sprinkle with salt and pepper. If I’m using one of the optional seasonings, I add it now.
4. I toss everything together until the parsnips are evenly coated.
5. I spread the cubes into a single layer to make sure they roast evenly.
6. I roast for 25–30 minutes, flipping halfway through, until the parsnips are golden and tender.
7. I serve them hot straight from the oven.

Servings and Timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 25–30 minutes to cook, so I have it ready in about 40 minutes total.

Variations

Sometimes I toss the roasted parsnips with fresh herbs like rosemary, thyme, or parsley for extra freshness. I also like adding a drizzle of honey or maple syrup before roasting to enhance the sweetness. For a spiced version, I use curry powder or smoked paprika for a warm, earthy flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a 375°F oven for 10–15 minutes until warmed through and slightly crispy again. I avoid microwaving if possible since it makes them soft rather than crisp.

FAQs

Can I roast parsnips with other vegetables?

Yes, I often roast parsnips with carrots, sweet potatoes, or Brussels sprouts for a colorful side dish.

Do I need to peel parsnips before roasting?

I prefer peeling them because the skin can be tough, but young, tender parsnips don’t always need peeling.

How do I keep parsnips from drying out in the oven?

I make sure they’re coated evenly in oil and avoid overcrowding the pan so they roast rather than steam.

Can I cut the parsnips in larger pieces?

Yes, but I adjust the roasting time since larger pieces take longer to cook through.

What flavors go well with roasted parsnips?

I find they pair nicely with garlic, rosemary, thyme, curry powder, nutmeg, or even a touch of maple syrup.

Can I make roasted parsnips ahead of time?

Yes, I roast them in advance and reheat in the oven before serving, though they taste best fresh.

Are roasted parsnips healthy?

Yes, they’re a good source of fiber, vitamins, and minerals, and roasting requires only a small amount of oil.

Can I roast parsnips at a lower temperature?

I can, but it will take longer and they won’t caramelize as well as they do at 400°F.

How do I get parsnips extra crispy?

I spread them in a single layer with space between pieces and roast at high heat, flipping once halfway through.

What main dishes go well with roasted parsnips?

I like serving them with roasted chicken, beef, or even fish they’re a versatile side that works with many meals.

Conclusion

I enjoy making roasted parsnips because they’re simple, healthy, and flavorful. With their natural sweetness and caramelized edges, they make the perfect side dish for almost any meal. By adding different seasonings or herbs, I can easily adapt them to match the flavors of the rest of my menu.

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