A simple oven-roasted parsnip recipe to enjoy this healthy and unique root veggie.
This is an effortless vegetable side dish idea.
📕 What are Parsnips?
Parsnips are a root vegetable. They resemble carrots in shape and a bit in flavor.
When you take a bite of cooked parsnips, it will remind you of a cross between carrots and parsley roots. They are all related.
Because of that, they are easily used the same way you would use and cook carrots. So, you can enjoy your parsnips cooked and raw.
When roasted, they get sweeter. Parsnips can be described as savory, herb, nutty, and earthy tasting. The flavors will remind you of celery and carrots.
The consistency and texture is hard and firm, not too juicy nor too dry.
Parsnips can take rough cold freezing weather. Therefore they are left in the ground over the winter and because of that, they tend to turn out more flavorful in spring when they are harvested.
This is an overview to help you get organized. The full US and Metric measurements are located further below in the recipe card.
- parsnips - fresh
- salt and black pepper
- oil - olive oil or vegetable oil
The flavors are classic, just salt, and black pepper.
If this is your first time cooking and eating parsnips or if you like it less flavorful, then choosing a classic salt and pepper seasoning is the way to go.
Besides, that way you will be able to taste out the unique parsnip flavors.
🧂 Flavoring Options
Pick one of the seasonings to add to your parsnips to add extra flavors.
- mediterranean fresh flavors - 1 teaspoon fresh or dried thyme and a pinch freshly grated lemon zest
- middle eastern theme - 2 teaspoon Zaatar seasoning
- hot food - 1 teaspoon chili pepper flakes or a few drops tabasco hot sauce
- Italian theme - 1 tablespoon Italian seasoning
- French theme - 1 tablespoon herbes de Provence
- yellow spiced- 1-2 teaspoon curry powder
🔪 How to make it?
Here is a quick step-by-step process. Find all the process details in the recipe card at the bottom.
Rinse and scrub your parsnip well.
Choose if you want to peel your parsnip or not. Cut into smaller diced-sized pieces.
Season and pour oil over parsnips in a bowl.
Mix to coat the veggie pieces.
Spread parsnip pieces in a baking dish or over a parchment-lined baking tray.
Roast for about 20-25 minutes or until they are cooked through and a bit brown.
You can serve your roasted parsnips the same way you would serve up carrots and potatoes.
They make a great side dish with meats such as beef steaks, roast chicken, pork roast, and pan-fried fish.
Store roasted parsnip leftover in an airtight container in your fridge for up to 4-5 days.
I like to use square or round glass jars, the same ones that you get at IKEA for meal prepping.
That way you just need to remove the lid and pop the container into the oven or microwave to reheat.
I don't recommend freezing roasted parsnips. Instead, you can cut your raw parsnips small and place them into freezer-friendly bags or containers.
Raw parsnips can be really well frozen for a whole season. For example, after spring to last for the summer.
Remember as a hardy winter vegetable, parsnips keep well in frozen soil in your garden. So, freezing the vegetable in your freezer won't harm them, in fact, they retain well their shape after thawing.
Keep out to thaw slowly in air temperature or place in your fridge to thaw overnight.
Yes, carrots, parsley root, potatoes, or sweet potatoes make a great addition to parsnip.
You can choose if you want to peel or not to peel your parsnips. Leaving the peel on can be beneficial because many of the nutrients are located in the outer layer of your root vegetable. If they are visibly damaged on the outside or if they are not that pretty looking, you can peel them or just cut away the damaged pieces. Sometimes just scrubbing off the dirt with a vegetable brush does the trick. If your vegetables have been treated with pesticides, peel because you don't know what's on them or wash them with vinegar or citric acid-enriched water (that takes away pesticides).
Yes, you can do that. Add the honey or sugar to the oil and seasoning and coat your parsnips with that. Just keep in mind that your veggies won't be considered healthy anymore. My personal opinion is that parsnips are naturally sweet (I'm not into sweet foods).
Yes, there are many different parsnip varieties that you get to explore.
Roasted Parsnip Recipe
- 1 pound Parsnip
- 2 Tablespoon Oil I recommend olive or vegetable oil
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
- Rinse and scrub your parsnip root well so to get rid of mud and impurities. Pat dry.1 pound Parsnip
- Preheat oven to 350 Fahrenheit/ 180 Celsius.
- Choose if you want to peel or not to peel your parsnips. Cut-off ends.
- Cut parsnip into two and further into quarters if they are large. Cut into dice-sized pieces.
- Place parsnip pieces into a mixing bowl.
- Season with salt and black pepper. Pour oil over that.½ Teaspoon Salt, ¼ Teaspoon Black Pepper, 2 Tablespoon Oil
- Mix and coat vegetable pieces.
- Place coated seasoned parsnip into a baking dish or in a baking sheet. Spread everything well out.
- Roast at 350 Fahrenheit/ 180 Celsius for about 20-25 minutes or until they are cooked through and getting a bit brown.
- Serve up