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Roasted Parsnips
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Crispy Oven Roasted Parsnips

Roasted parsnips are the perfect side dish for the fall and winter months. They caramelize to crispy perfection on the outside while remaining tender inside, offering a lovely natural sweetness.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 232kcal
Author Rebecca Taig

Ingredients

  • 2 pounds parsnips
  • 2 tablespoons (30ml) olive oil
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper

Instructions

  • Prep the Oven & Parsnips: Preheat your oven to 425°F and set aside a large baking sheet. Wash the parsnips thoroughly, dry them completely, then peel the skin using a vegetable peeler.
    Wash and peel the parsnips.
  • Chop the Parsnips: Slice each parsnip in half horizontally to separate the thick top from the slender bottom. Cut the thin bottom section in half lengthwise, then slice the thicker top section in half—or into quarters if it is quite large—so all pieces roast evenly.
    Slice the parsnips in half and then into quarters.
  • Remove the Core: Stand each top piece upright on a cutting board, then carefully use a paring knife to slice away the inner core.
    Take out the center core of each parsnips.
  • Coat the Parsnips: In a large bowl, combine the parsnips, olive oil, salt, and black pepper. Using a rubber spatula, toss until evenly coated.
    Toss the parsnips in olive oil, salt and black pepper in a large bowl.
  • Roast: Spread the parsnips onto the unlined baking sheet in a single layer, and use the rubber spatula to scrape out all remaining oil from the bowl. Roast at 425°F for 20 minutes, flip, and continue roasting for another 10 minutes until tender and golden brown.
    Add the coated parsnips to a baking sheet and roast until golden brown.
  • Serve: Transfer to a serving platter and serve warm.
    Roasted parsnips on a baking sheet.

Notes

Keep sizes uniform for even roasting: Try to cut your parsnip pieces into roughly the same size and thickness. Uniform pieces ensure everything roasts evenly, preventing smaller bits from burning before the larger pieces have a chance to get tender.

Nutrition

Calories: 232kcal | Carbohydrates: 41g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 314mg | Potassium: 852mg | Fiber: 11g | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 39mg | Calcium: 82mg | Iron: 1mg