Masala Herb

Recipes + Food & Travel

  • Home
  • Recipes
  • TRAVEL
  • Contact
  • New? Start HERE!
menu icon
go to homepage
search icon
Homepage link
  • Home
  • RECIPES
  • Contact
  • New? Start Here!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    You are Here: Masala Herb » Recipes » RECIPES

    Roasted Parsnip Recipe

    Published: Nov 29, 2021 · Modified: Dec 9, 2022 by Helene Dsouza

    • Share
    • Tweet
    • Flipboard
    • Email
    • WhatsApp
    Helene Dsouza
    Instructions to roast fresh parsnip roots in your oven at home.
    Total Time: 35 minutes
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    2 servings
    5 from 1 vote
    Jump to Recipe
    oven roasted parsnips
    roasted root veggies
    close up of roasted parsnips

    A simple oven-roasted parsnip recipe to enjoy this healthy and unique root veggie.

    This is an effortless vegetable side dish idea.

    Roasted Parsnip Recipe cover picture
    Recipes from around the world E-Book

    Global Food Recipes

    with Spices and Herbs

    Free E-Book available for a limited time. Grab yours now and get instantly inspired!

    00
    Days
    :
     
    00
    Hours
    :
     
    19
    Minutes
    :
     
    59
    Seconds

    You missed out!

    Recipes from around the world E-Book

    Your Free E-Book 

    was sent to your

    E-Mail Address!

    Please check your Spam folder

    Jump to:
    • 📕 What are Parsnips?
    • 🥕 Ingredients
    • 🧂 Flavoring Options
    • 🔪 How to make it?
    • 🍴 Serving
    • 🍱 Storing
    • 💭 FAQs
    • 📖 Recipe

    📕 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.

    The vegetable is native to Europe. Hence, before the potato was introduced to Europe, people in medieval times were making stews with parsnips and other root veggies such as turnips and kohlrabi.

    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.

    🥕 Ingredients

    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
    cooked parsnips

    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.

    Step 1

    Rinse and scrub your parsnip well.

    Choose if you want to peel your parsnip or not. Cut into smaller diced-sized pieces.

    cutting parsnip

    Step 2

    Season and pour oil over parsnips in a bowl.

    Mix to coat the veggie pieces.

    seasoning parsnip

    Step 3

    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.

    placing parsnip pieces into a baking dish

    🍴 Serving

    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.

    🍱 Storing

    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.

    roasting parsnips

    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.

    💭 FAQs

    Can I add other vegetables to my parsnips to roast?

    Yes, carrots, parsley root, potatoes, or sweet potatoes make a great addition to parsnip.

    To peel or not to peel?

    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).

    Can I add honey or brown sugar to glaze my parsnips?

    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).

    Are there different parsnip varieties?

    Yes, there are many different parsnip varieties that you get to explore.

    Roasted Parsnip Recipe pin image
    Recipes from around the world E-Book

    Global Food Recipes

    with Spices and Herbs

    Free E-Book available for a limited time. Grab yours now and get instantly inspired!

    00
    Days
    :
     
    00
    Hours
    :
     
    19
    Minutes
    :
     
    59
    Seconds

    You missed out!

    Recipes from around the world E-Book

    Your Free E-Book 

    was sent to your

    E-Mail Address!

    Please check your Spam folder

    📖 Recipe

    oven roasted parsnips

    Roasted Parsnip Recipe

    Instructions to roast fresh parsnip roots in your oven at home.
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American, Austrian, German, Swiss
    Diet: Diabetic, Gluten Free, Hindu, Low Lactose, Vegan, Vegetarian
    how to roast parsnip, oven roasted parsnip recipe
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 2 servings
    Calories: 294kcal
    Recipe by: Helene Dsouza

    Ingredients

    • 1 pound Parsnip
    • 2 Tablespoon Oil I recommend olive or vegetable oil
    • ½ Teaspoon Salt
    • ¼ Teaspoon Black Pepper Ground
    US - Metric

    Instructions

    • 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 Ground, 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

    Notes

    See posts for more seasoning options.

    Nutrition

    Nutrition Facts
    Roasted Parsnip Recipe
    Amount Per Serving
    Calories 294 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 1g5%
    Trans Fat 1g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 9g
    Sodium 604mg25%
    Potassium 854mg24%
    Carbohydrates 41g14%
    Fiber 11g44%
    Sugar 11g12%
    Protein 3g6%
    Vitamin A 1IU0%
    Vitamin C 39mg47%
    Calcium 83mg8%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made this? Get featured!Mention @real.masalaherb or tag #masalaherb!

    More Recipes

    • Tibetan Tsampa Porridge Recipe
    • Blueberry Coconut Smoothie Recipe
    • Paul's Baguette Recipe
    • Skillet French Savory Crêpe Recipe
    • Share
    • Tweet
    • Flipboard
    • Email
    • WhatsApp

    about masalaherb
    Get to know me & Paul...

    MasalaHerb.com as seen on

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Categories

    Powered by

    Home
    About
    As seen in
    Contact
    Terms and Conditions
    Privacy Policy

    By continuing to use the site, you agree to the use of cookies.

    Masala Herb is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

    Copyright © 2023 · Magazine Pro Theme On Genesis Framework · WordPress