Roasted Parsnips
Roasted parsnips are easy to prep, roast up beautifully with just a hint of background sweetness and make a great veggie side dish.
Yield: 4 servings
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!
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 does 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.
Other veggies: Parsnips pair well with carrots, potatoes (sweet, red, white, etc), turnips, beets, onions and most root vegetables.
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 for 5 or so minutes, until warmed through, to regain some of that roasted flavor. (Or try reheating them in the Air Fryer!)
Nutrition
Serving: 1serving | Calories: 102kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 168mg | Fiber: 4g | Sugar: 5g
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