Roasted parsnips are easy to prep, roast up beautifully with just a hint of background sweetness and make a great veggie side dish.
I am 100% on team “roast all the vegetables."
Roasting veggies really brings out their depth of flavor, adds a hint of sweetness and oh my goodness, the texture... Well, it’s my favorite.
Definitely a good way to go for a veggie side dish.
Previously I’ve shared roasted cauliflower and Parmesan roasted broccoli. I can easily eat a whole sheet pan of either of those.
And roasted carrots are a fantastic extra side dish for the holidays or any nice dinner.
Today, we’re tackling a different root vegetable.
Roasted parsnips are easy to prep, roast up beautifully with just a hint of background sweetness and make a great veggie side dish.
You don’t even have to stir or flip them while they roast - they will get evenly cooked and browned on all sides. It's super easy and hands off.
I’ve also got a few different flavor variations for you to try.
Cause I know you’re gonna love these as much as I do and want to make them on the regular!
Also, can we just take a moment of appreciation for the under-loved white vegetables out there? 🤍
Cauliflower, mushrooms, onions, potatoes, parsnips and more.
I see you. I devour you. You mean a lot to me.
OK, let’s continue.
Now, I’ve got a few notes and tips coming up below on how to roast parsnips. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
- Parsnips: Make sure you peel your parsnips and cut off the rough ends. And then be sure to have similarly sized pieces so they roast evenly.
- Seasonings: Just good ‘ole salt and pepper is plenty for me on most nights. The roasting in the oven part brings the magic in this recipe. But I’ve got a few variations for you to try.
- Garlic powder: A great way to add a hit of flavor any time of year.
- Curry powder: A fun twist to make this side dish work with your meal when those flavors align.
- Nutmeg: Adds some warmth and a great idea for the holidays or in winter.
I’ve made these all of those ways and I honestly can’t pick a favorite.
When I divided up the recipe and made them all at once, I kept going back and forth between the piles trying to determine a winner.
There wasn’t one. Except for me who got to eat a boatload of parsnips in the middle of the day.
Also, if you are looking to pair your parsnips with other veggies, I love doing that too.
These go great with potatoes (sweet potatoes, red or white/gold) as well as carrots, turnips, beets and onions and most other root vegetables.
You can mix and match your favorites and roast them all together.
Last thing, let’s talk about what to do with leftovers.
Leftover roasted parsnips, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days.
Reheat on 325 degrees F in the oven or toaster oven for 5 or so minutes, until warmed through, to regain some of that roasted flavor. You can broil again here, too, for a little bit of charring if you’d like.
(Or try reheating them in the Air Fryer!)
Whether you are a long-time parsnip lover or just cautiously trying them out for a new vegetable on your plate, I hope you love these tasty roasted nuggets.
Enjoy!
XO,
Kathryn
Roasted Parsnips
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
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper if desired, for easy clean-up.
- Toss the parsnip pieces with olive oil, salt and pepper. Add additional optional seasoning if desired. Toss well to coat all the pieces. Spread in an even layer on the baking sheet.
- Bake at 400 for 30 minutes until tender on the inside and browned and crisped on the outside. Serve hot and enjoy!
Leave a Reply