How to Make Perfect Roasted Parsnips | Small Town Woman (2024)

May 13, 2019 by Beth Pierce 50 Comments

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Roasted Parsnips are a flavor-packed, easy side that comes together in a matter of minutes. All the ingredients are shaken together in one disposable zipper top bag. Even my picky son loves these parsnips. We love to serve this delectable vegetable with Balsamic Vinegar Barbecue Ribs or Chicken Scallopini

Finding new delicious sides that your family will love can be a challenging feat. These delicious Roasted Parsnips will ease that challenge. You can have these parsnips prepped and in the oven in less than ten minutes. They go with so many main courses that you really can’t go wrong.

What Are Parsnips?

The parsnip is a root vegetable that is closely related to the carrot, although more of a cream color than an orange color. Though they look like a carrot, they do not taste like one–although they are somewhat sweet like a carrot especially after being roasted. Roasting brings out the natural sugar and caramelizes them. To me, they are more earthy and slightly nuttier than carrots. It is definitely a taste that is hard to describe and one that you must experience for yourself.

In most grocery stores, you will find the parsnips prepackaged in bags usually close to the carrots. Look for the bags with the smaller thinner parsnips as they are a little younger and a little tastier and more tender.

How Do You Make Roasted Parsnips?

First, trim and peel your parsnips. You can cut them into rounds or stick style or a combination. You want to try to get them to an almost uniform thickness so they cook evenly. Now throw all the cut parsnips in a large zipper storage bag. Add the olive oil olive, dried oregano, salt, pepper, garlic powder, onion powder, dried basil, marjoram and crushed red pepper.

Spread in a single layer on a parchment-covered baking sheet. You want a little space between the cut parsnips so the heat can get down there and brown them. Cook until golden brown and serve as soon as possible.

Recipe notes and helpful tips

If available, choose parsnips that are smaller and thinner as they are the younger more tender and flavorful ones.
Try to cut the parsnips in uniform thickness so they cook evenly.
For ease of clean up, place everything in a large zipper storage bag and shake to coat.
Spread in a single layer on parchment paper with a little space between them so the heat can flow through.
Flip halfway through the roasting process to ensure that both sides brown.

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Roasted Parsnips

Roasted Parsnips are a flavor-packed side that comes together in a matter of minutes. Serve with a variety of dinners for a delicious pairing.

5 from 35 votes

Print Pin Rate

Course: vegetable

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Servings: 4 servings

Calories: 267kcal

Author: Beth Pierce

Ingredients

2 lbs parsnips trimmed peeled and cut into rounds or sticks that are 1/3 inch thick
3 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried basil
1/4 teaspoon marjoram
2 pinches crushed red pepper optional

Instructions

Preheat oven to 425 degrees.
Add parsnips, olive oil, dried oregano, salt, pepper, garlic powder, onion powder, dried basil, marjoram and crushed red pepper to a large Ziploc zipper bag. Shake to coat.
Spread in a single layer on a parchment covered baking sheet. Cook for 30 minutes or until golden brown; flipping halfway. Serve promptly.

Nutrition

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Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.

Reader Interactions

Comments

Amanda
February 18, 2024 at 9:19 pm

Oh my! This is one of the best things I’ve EVER made! I’m not a very courageous cook but this will be one of my go to recipes. Since I had the oven on, I added some carrots and potatoes and they all turned out great.
But I did learn one thing, not to put parsnip peelings down the garbage disposal! I think all’s well but lesson learned.
Many thanks!
Reply
- Beth Pierce
  February 19, 2024 at 8:54 am
  Thanks, Amanda! I am so glad that you liked them! Don’t put potato peels down a garbage disposal either. I learned that the hard way, too!
  Reply
Steve Brown
November 25, 2023 at 10:28 pm
Being English, I grew up on roasted parsnips, and they have always been one of my faves! It amazes me how many Americans don’t even know what they are, let alone the best way to cook them, and roasting them really brings out the flavour – and texture. If anyone is wondering, parsnips are very well suited to an air fryer.
Reply
- Beth Pierce
  November 27, 2023 at 11:18 am
  Thanks for the heads up, Steve. Yes so many people do not know the wide array of vegetables and fruits that are available to them.
  Reply
  - Erin
    February 04, 2024 at 6:57 pm
    
    So great! After making the recipe I went to the grocery store and bought more so I could make them again! My husband and I give this recipe 5 stars. Thanks!!!
    Reply
    - Beth Pierce
      See Also
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      February 05, 2024 at 8:21 am
      Thank you, Erin! I am so happy that you both like them!
      Reply
- Amanda
  February 18, 2024 at 9:22 pm
  
  Ditto Steve – I always used to look forward to getting pre-seasoned parsnips at the local supermarket in the UK, but now that my Mum’s no longer living, I don’t go as much. I just bought an air fryer so I’ll try that too – but this – wow and yum!
  Reply
Kelso
September 15, 2023 at 8:15 pm

I’m going to honest, I don’t think I have ever had parsnips before except maybe in a stew or soup? I’m looking to get more adventurous in my cooking and explore some new veggies. My kids maybe not so much. 😂 I thought these were definitely different but delicious.
I did have to cut the time on cooking and shave off 10 minutes. I was a bit worried because all I could find was gigantic parsnips, but they turned out just fine.
I’d highly recommend this recipe to the parsnip lovers. Sadly I don’t think this is a big win with the family, but they just like me probably never had much parsnips growing up.
Thank you so much for a delicious recipe and helping people to explore ways to make different veggies.
I still give this recipe a 5 star, and I’d choose to make this with people who I know are more familiar with parsnips because I liked it and so did my partner and his mother.
Reply
- Beth Pierce
  September 22, 2023 at 7:40 am
  Thanks so much Kelso! I am so glad that you liked the roasted parsnips. I love them too!
  Reply
Cheryl
November 26, 2022 at 9:33 am

Made these, and they were amazing. I actually cooked on a lower temp of 375 for longer as I was using the oven for another item. These got a great sweet caramelized flavor. Didn’t use marjoram as I didn’t have it, they were so good I didn’t miss it. Were excellent.
Reply
- Beth Pierce
  November 26, 2022 at 11:35 am
  Thanks, Cheryl! So glad that you liked them!
  Reply
john mc gee
August 01, 2022 at 2:54 pm

5 ISN’T GOOD ENOUGH…….TOO GOOD!!!!!
Reply
- Beth Pierce
  August 01, 2022 at 7:59 pm
  Thanks John! So happy that you liked them!
  Reply
Sue
February 27, 2022 at 4:07 pm

This is a delicious dish. I put a leftover small potato and two carrots to roast with the parsnips. I loved the idea of tossing everything in a ziplock bag. This recipe is no fail.
Reply
- Beth Pierce
  February 27, 2022 at 4:22 pm
  Thanks Sue! So glad that you like the recipe. What a great meal.
  Reply
Melanie Barr
September 14, 2021 at 3:23 pm
I like to roast parsnips and carrots together. My seasoning is Cumin
Reply
Anna
March 17, 2021 at 10:30 am

This is my favorite way to cook parsnips! They are absolutely delicious!
Reply
Stephanie
March 17, 2021 at 10:20 am

I never tried parsnips before and I loved them! Thanks for the recipe!
Reply
Heather Rose
March 17, 2021 at 9:35 am

My mother in law loves parsnips and we love this recipe. We will never use another recipe again!
Reply
- Beth Pierce
  March 18, 2021 at 11:30 am
  See Also
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  Thanks so much! So glad that you like them!
  Reply
Emily
February 05, 2021 at 3:22 pm

Parsnips are so often overlooked but are so delicious! My family loved this roasted parsnips recipe, thank you!
Reply
Wanda
February 05, 2021 at 3:19 pm

What a delicious looking side dish! I’m saving this recipe for our next Sunday night supper!
Reply
Kechi
February 05, 2021 at 3:18 pm

Okay, these look so crisp, I want to taste them! I love parsnips but never roasted them before. Will love to try this recipe!~
Reply
Lisa
February 05, 2021 at 3:03 pm

I normally use parsnips in soups and stews, but roasting them sounds like a great side dish with chicken or pork. Love those crispy edges too. Thanks for the tip on using smaller ones. Will keep that in mind.
Reply
Sara
February 05, 2021 at 2:52 pm

Served these with dinner last night and it was a hit all around the table! Even my picky eaters gobbled these up! Loved them!
Reply
Beth
February 05, 2021 at 2:44 pm

We adore parsnips so I had to try this. My family loved them! Thanks for a delicious recipe.
Reply
Soniya
January 29, 2021 at 11:10 am
Oh wow! These are my favorite way to eat parsnips.. yumm
Reply
Tracy
January 29, 2021 at 9:40 am

A side dish ready in 10 minutes? Amazing – always looking for new side dishes to keep it interesting. Pinning!
Reply
Dannii
January 29, 2021 at 9:39 am

You can’t beat roasted parsnips. They are a must with a Sunday dinner.
Reply
Toni
January 29, 2021 at 9:28 am

I loved it! Goes well with almost anything!!
Reply
Jenn
January 29, 2021 at 9:19 am

I love how sweet parsnips get when roasted and your fail-proof recipe is the only one I ever use!
Reply
Andrea Thueson
December 24, 2020 at 11:06 am

I have never tried parsnips. I blame “Meet Molly” American Girl Doll books for that! 🤣 Time to grow up and give them a shot! I can’t wait. They look ahhhmazing!
Reply
Betsy
December 23, 2020 at 12:12 pm

Lovely recipe. Parsnips are such a sweet vegetable, it’s nice to find a recipe that makes them savory instead. Delicious and perfect paired with a roast beef or roast pork!
Reply
Katie
December 23, 2020 at 11:39 am

Looks so delicious. I’m sure my family will love this one!
Reply
Vanessa
November 07, 2020 at 1:47 pm
Thanks for sharing! Do they reheat well?
Reply
Suzanne
November 07, 2020 at 1:46 pm
This looks so good! I love the flavor combination! Do you use it on any other recipes?
Reply
Natasha
June 05, 2020 at 6:41 pm

We love this delicious side dish with balsamic vinegar. My family enjoyed it when I made this, will definitely bookmark and add this to my go-to-list!
Reply
Erin
June 05, 2020 at 5:46 pm

Love parsnips! Good tip about cutting them in uniform pieces.
Reply
Aimee Shugarman
June 05, 2020 at 5:33 pm

these are so flavorful. they turned out delicious!
Reply
Katie
March 17, 2020 at 10:33 am

Looks delicious! Can’t wait to try it!
Reply
Lisalia
March 17, 2020 at 10:10 am

This is a new-to-me recipe! Haven’t cooked with parsnips before. Not surprised that I loved them! Thanks for the great recipe.
Reply
Jennifer
May 16, 2019 at 9:32 am

I love parsnips! I can’t wait to try this recipe this weekend!
Reply
Jocelyn
May 15, 2019 at 2:58 pm

I’ve never tried parsnips before. These look so crispy and delicious!
Reply
Kate
May 14, 2019 at 6:56 pm

I’ve been meaning to try parsnips for some time, and these looks SO flavorful and delicious, can’t wait to give them a try!!
Reply
Jen
May 14, 2019 at 5:09 pm
LOVE this preparation! I had way too many leftover parsnips and whipped them up this way. Will make this again for sure.
Reply
Andrea Metlika
May 14, 2019 at 4:33 pm

They look fabulous! Parsnips are so underrated. I definitely need to try this recipe.
Reply
christine
May 14, 2019 at 4:05 pm
I only in recent years realized my love for parsnips. I was never served them as a kid but as an adult, I love them. So versatile. The spices sound great for parsnips.
Reply
Andie Thueson
May 14, 2019 at 2:08 pm

I have never tried making Parsnips at home! This recipe looks like a great way to start!
Reply
krissy
May 14, 2019 at 1:21 pm

I love the was these parsnips turned out. full of flavor. A great addition to any meal! i highly reccomend trying them out.
Reply
Kristyn
May 14, 2019 at 12:05 pm

Wow..these look tasty!! I can’t wait to try them!! I don’t think I’ve had them this way before.
Reply

How to Make Perfect Roasted Parsnips | Small Town Woman (2024)

FAQs

Is it best to boil parsnips before roasting? ›

You can skip straight to roasting, but parboiling the parsnips first will help prevent dry or chewy parsnips. To parboil, put whole or halved parsnips in salted, boiling water and cook for 8 minutes or until slightly tender.

Get More Info ›

How do you cook Gordon Ramsay parsnips? ›

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

Keep Reading ›

How does Jamie Oliver make honey roast parsnips? ›

Parboil the parsnips in boiling salted water for 10 minutes, then drain well. Pick the thyme leaves. Toss the parsnips with the honey, thyme, a pinch of sea salt and black pepper, 10g of the butter and 2 tablespoons of oil. Tip into a roasting tray and arrange in one layer, then roast for 40 minutes, or until golden.

Show Me More ›

Why aren't my parsnips roasting? ›

So make sure that the parsnip pieces aren't wet going into the oven, or they will take longer to brown. Dry thoroughly before cutting. Toss in a mixing bowl, not on the sheet pan – Sometimes I see on cooking shows that they'll toss roasted vegetables in the oil, salt, and pepper on the sheet pan instead of a bowl.

Learn More ›

Why are my roast parsnips soggy? ›

Turning your parsnips halfway through cooking will ensure an even golden colour all over. Make sure that your parsnips don't overlap each other during the cooking process, as this will steam them, rather than roast them, resulting in a soggy parsnip!

Get More Info ›

Why are my roasted parsnips bitter? ›

However, if parsnips have been allowed to grow too big or remain too long in storage, they tend to get woodier and bitter. Thus, it is recommended that larger parsnips be peeled and that the “woody” core in the middle be cut out before preparing.

Learn More ›

How do you roast parsnips Mary Berry? ›

Mix the semolina, paprika and thyme together in a small bowl. Add to the parsnips and mix well to coat them in the mixture. Place the parsnips in one layer in the tin with the hot oil and roast for about 20 minutes, turning over halfway through the cooking time, until golden and crisp.

Learn More ›

How do you take the bitterness out of parsnips? ›

Re: Bitter parsnips

If that still doesn't help, then you can simply trim the outside and discard the woody core before cooking (that's the bitter part). Or you can add a few pinches of sugar to the cooking water and that eliminates the bitterness.

Read On ›

What vinegar does Jamie Oliver use on parsnips? ›

Scrub and trim the parsnips. Line them up in the tray next to the carrots and drizzle with 1 tablespoon of red wine vinegar and 1 tablespoon of olive oil. Sprinkle with a pinch of sea salt and tuck in the bay leaves.

Find Out More ›

What do boiled parsnips taste like? ›

A parsnip is a long, tapered root vegetable. It resembles a carrot in this way, and indeed they are part of the same family. But parsnips don't taste like carrots. They're sweeter—think sweet potatoes—and they have a delicious naturally nutty or earthy flavor.

Are roast parsnips better for you than roast potatoes? ›

Half a cup of cooked parsnips contains 3 grams of fiber and just 55 calories. This half-cup provides 11% of the recommended daily intake of Vitamin C and is an excellent source of folate (providing 11% of the recommended daily intake), as well as manganese (10% of daily intake).

Why do parsnips taste weird? ›

Did you know that parsnips stop growing while they're under the ground? During this time, all the starches get converted to sugar. If they aren't harvested fast enough in the spring, they start to grow again and can become bitter and woody.

Why should you not peel parsnips? ›

Remember, once you peel them, you'd have to cook them–or the parsnips will start to discolour. If you're cooking with old, large parsnips, you should also discard any very fibrous centres that you find, as those might be bitter and unpleasant to eat.

What is wrong with my parsnips? ›

Roots can fork in stony or compacted soil, or if manure or garden compost have been added recently. Roots can also split if growth is erratic, so water regularly in dry spells to avoid this. Parsnips can suffer damage from carrot fly, so put protection in place early.

Is it better to boil vegetables before roasting? ›

First, after peeling and halving any large ones, you need to partially cook your vegetables in salted boiling water. This is known as 'par-cooking'. This technique, combined with tossing in flavoured oil and roasting until delicious and crisp, is just about the same for any root vegetables.

Get More Info ›

Are boiled parsnips good? ›

Delicious and Easy to Add to Your Diet. Parsnips have a sweet taste similar to carrots, but with a nutty, earthy undertone. They can be mashed, roasted, sautéed, boiled, baked, grilled, or fried and add a rich flavor to many dishes, working especially well in soups, stews, casseroles, gratins, and purees.

How to Make Perfect Roasted Parsnips | Small Town Woman (2024)

What Are Parsnips?

How Do You Make Roasted Parsnips?

Recipe notes and helpful tips

Other vegetable recipes you will love!

Roasted Parsnips

Ingredients

Instructions

Nutrition

More Recipes and Cooking

Reader Interactions

Comments

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FAQs

Is it best to boil parsnips before roasting? ›

Are roast parsnips better for you than roast potatoes? ›