Here is a simple recipe for Roasted Parsnips seasoned with warming spices. Caramelized and naturally sweet, they make a delicious sidedish. Vegan, gluten-free.
Roasted Parsnips are simple to make and packed with nutrients! A warm and cozy side dish for weeknight dinners or a festive holiday spread, like Thanksgiving or Christmas dinner. They are great for meal prep, tossed in salads, bowls, or wraps throughout the week. Roasting brings out all the natural sweetness and earthy flavor of parsnips. They taste amazing, spiced with a hint of cinnamon, coriander, and smoked paprika.
Why You’ll Love Roasted Parsnips!
- A nurturing vegetable side dish. Parsnips are in season through the winter and make a lovely, nutritious side dish for the holiday table. Or enjoy them as a healthy side for any cozy weeknight dinner!
- Perfect for meal prep. I like to prepare them ahead of time and use them throughout the week in salads, bowls, or wraps to give a seasonal, nourishing addition to weekday meals.
- Naturally sweet and delicious! When roasted, earthy parsnips become tender, naturally sweet, and caramelized. Adding spices only helps to bring out their delicious flavor!
- A simple recipe with few ingredients. Simply cut, toss with olive oil and spices, and bake. A little orange or vinegar adds a touch of brightness, and garnishing with minced parsley gives this dish a herby, beautiful finish.
What are Parsnips?
Parsnips are a root vegetable in the carrot family, known for their sweet and earthy flavor. When roasted, they transform into tender and caramelized delights, making them the perfect side dish to elevate your meals. This recipe is incredibly easy to prepare. Peel and cut parsnips, toss with olive oil and spices, and bake! Although parsnip peels can be slightly bitter, it is advisable to peel them before roasting, unless they are young and tender.
Roasted Parsnip Ingredients
- Parsnips: Root vegetables with a sweet and earthy flavor. When roasted, parsnips become tender and caramelized, with a delicious taste and texture.
- Olive oil: Used to coat the parsnips, ensuring they don’t stick to the baking sheet and helping them roast evenly. It also adds a subtle richness to the dish.
- Salt: Essential for enhancing the natural flavor of the parsnips and bringing out their sweetness.
- Black pepper: Adds a mild heat and balances the flavors in the dish. It complements the natural sweetness of the parsnips and the spices used, if any.
- Spices: Cinnamon, coriander, and smoked paprika. These optional spices add depth and warmth to the roasted parsnips. Cinnamon brings a subtle sweetness and warmth, coriander adds a citrusy and slightly floral note, and smoked paprika contributes a smoky and slightly spicy flavor.
- Fresh orange: Adding a squeeze of fresh orange juice gives a bright taste to the dish, balancing the natural sweetness of the parsnips. Alternatively, you can use champagne vinegar or white balsamic vinegar for a tangy flavor.
- Fresh parsley: Used as a garnish, adding a pop of color and a fresh herbal flavor to the dish. It provides a balanced finish to the overall flavor profile.
How to Make Roasted Parsnips
Preheat the oven to 425F degrees.
Peel the parsnips (see notes), 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 the veggies with olive oil, salt, pepper, and spices.
Lay parchment paper on a baking tray, then place the parsnip strips out in a single layer.
Bake at 425F for 20-25 minutes or until fork tender.
Garnish with a squeeze of orange (or if you prefer- a splash of champagne vinegar or white balsamic vinegar) and sprinkle with fresh parsley or fresh thyme.
- Use young and tender parsnips. Smaller, thinner parsnips are typically sweeter and become more tender and flavorful when roasted.
- Cut the parsnips evenly. When preparing the parsnips, cut them as consistently as possible so that they bake evenly.
- Mix the oil and spices well. When tossing the parsnips with oil and seasonings, use a mixing bowl or storage bag to ensure every parsnip gets coated well.
- Stir the baking sheet halfway through. Halfway through baking time, give the baking sheet a good stir or remove the pan and flip each parsnip to make sure all sides become caramelized.
They are a cream-colored root vegetable in the carrot family, but they are slightly sweeter, much like sweet potatoes, and have a nutty, earthy flavor.
We prefer to! The peels tend to be slightly on the bitter side. If they are young and tender you can leave the peel on, but in most cases, we suggest removing the peels.
Add spices like cinnamon, coriander, and smoked paprika. A squeeze of orange juice or lemon zest will brighten the earthy flavors. Add fresh herbs such as fresh rosemary and thyme. Sprinkle with fresh parsley to garnish.
Store leftover roasted parsnips in an airtight container in the refrigerator for up to 5 days. Reheat at 350F until warm, about 10 minutes.
Yes! Store cooled roasted parsnips in a freezer-friendly container for up to 2 months in the freezer.
More FaVorite Parsnip Recipes
Enjoy these roasted parsnips and please let us know what you think in the comments below!Print
Roasted Parsnips are simple to make and packed with nutrients- a warm, cozy side dish for weeknight dinners or the holiday table.
- 2 pounds parsnips, (about 4-5 medium parsnips)
- 2-3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- optional: 1/2 teaspoon each cinnamon and coriander, 1/4 teaspoon smoked paprika
- fresh orange juice (or if you prefer-champagne vinegar or white balsamic vinegar)
- 1 tablespoon fresh parsley, minced
- Preheat the oven to 425F degrees.
- Peel the parsnips (see notes), 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 425F for 20-25 minutes or until fork tender.
- Garnish with a squeeze of orange juice (or if you prefer- a splash of champagne vinegar or white balsamic vinegar) and sprinkle with fresh parsley.
The peel of parsnips can be bitter, especially in the larger ones. We opt for peeling but if your parsnips are young and small you can leave the peel on.
If the core of the parsnip is pithy, cut it out of the center and discard it.
Parsnips have a naturally sweet flavor but feel free to add 1 tablespoon of maple syrup before baking if you like them on the sweeter side. The squeeze of orange juice balances this out nicely.
Store leftovers in the fridge in an airtight container for up to 4 days.
- Serving Size: 1/2 cup
- Calories: 116
- Sugar: 5.5 g
- Sodium: 88.9 mg
- Fat: 3.9 g
- Saturated Fat: 0.6 g
- Carbohydrates: 20.6 g
- Fiber: 5.7 g
- Protein: 1.4 g
- Cholesterol: 0 mg
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