Roasted Parsnips Recipe
Roasted Parsnips are simple to make and packed with nutrients - a warm, cozy side dish for weeknight dinners or the holiday table.
How to Make the Best Roasted Parsnips
Parsnips are an underrated root vegetable that truly shine when roasted. These roasted parsnips develop a caramelized exterior and tender, sweet interior that makes them an irresistible side dish. Whether you’re looking for a simple weeknight vegetable or an elegant addition to your holiday table, this recipe delivers.
The beauty of roasting parsnips lies in its simplicity. A quick toss with olive oil, salt, and pepper is all you need, though adding warm spices like cinnamon and coriander takes them to another level. The high oven temperature ensures the natural sugars in the parsnips caramelize beautifully, creating those coveted crispy edges.
Don’t skip the finishing touch of fresh orange juice or a splash of vinegar—it brightens the dish and balances the sweetness of the roasted parsnips perfectly. Fresh parsley adds a pop of color and freshness that makes this humble side dish look as good as it tastes.
Roasted Parsnips
Roasted Parsnips are simple to make and packed with nutrients - a warm, cozy side dish for weeknight dinners or the holiday table.
Ingredients
Roasted Parsnips
Optional Spices
For Serving
Instructions
Roasted Parsnips
- Preheat the oven to 425°F degrees.
- Peel the parsnips, cut them in half widthwise, and then cut each piece in half lengthwise. Chop each of these pieces into 1/2-inch wide strips.
- Toss with olive oil, salt, pepper, and optional spices.
- On a parchment-lined baking sheet pan, lay the parsnip strips out in a single layer.
- Bake at 425°F for 20-25 minutes or until fork tender.
- Garnish with a squeeze of orange juice (or a splash of champagne vinegar or white balsamic vinegar) and sprinkle with fresh parsley.
Notes
- Smaller parsnips tend to be sweeter and more tender than larger ones.
- The optional spices add a warm, aromatic flavor that pairs beautifully with the natural sweetness of the parsnips.
- For crispier parsnips, don't overcrowd the baking sheet and make sure the pieces are in a single layer.
