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AN image of roasted parsnips in a white serving bowl.
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Easy Oven Roasted Parsnips

Roasted Parsnips are the perfect side dish to serve during the fall and winter months. Caramelized to perfection with a natural sweetness, this recipe is easy to make with just a handful of ingredients.
Course Side Dish
Cuisine European
Diet Gluten Free, Low Lactose
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people
Calories 232kcal
Author Rebecca Taig

Ingredients

  • 2 pounds parsnips
  • 2 tablespoons olive oil
  • salt and pepper, to taste

Instructions

  • Preheat the oven to 400°F. Line a large sheet pan with aluminum foil then set it aside.
  • Peel the parsnips with a vegetable peeler, then cut off the root end and discard. Depending on the size, cut the parsnip into halves or thirds, then evenly slice each third down the middle, revealing the center core. You should have about 2-inch lengths.
  • Add the parsnips to a large bowl with the oil and seasonings and toss until fully coated. Pour the parsnips onto the sheet pan and spread them out evenly in a single layer.
  • Roast until golden brown for 35-40 minutes, flipping halfway through.
  • Remove the pan from the oven and serve.

Nutrition

Calories: 232kcal | Carbohydrates: 41g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 23mg | Potassium: 850mg | Fiber: 11g | Sugar: 11g | Vitamin C: 39mg | Calcium: 82mg | Iron: 1mg