Today I’m sharing a simple recipe for the best vegetable side dish you’ve never heard of: roasted parsnips.
When baked in a 400F oven, parsnips take on the texture of roasted potatoes with irresistibly golden brown exteriors and caramelized flavor. Who can say no to that? Paired with my all-purpose roasted vegetable seasoning and they are downright addictive.
So if this will be your first time trying parsnips, this recipe, my friend, is the perfect introduction.
What are Parsnips
Parsnips are a root vegetable that shares the shape and slightly sweet flavor of carrots with a peppery flavor. They are cream-white in color and have a starchy texture, but all of this changes in the oven.
You’ll find parsnips in abundance during fall and through early spring. It’s a great time to take advantage of their delicious benefits and roast them with oil and seasonings. It’s one of my favorite ways to turn vegetables that usually go uneaten into a dish everyone will be asking for seconds like we did with Roasted Radishes & Carrots.
How to Select Parsnips
When shopping for parsnips to cook, look for ones with firm skin and few to no spots or bruises. Small to medium parsnips tend to be sweeter and more tender, while large parsnips can be a bit fibrous.
As with potatoes, beets, and most root vegetables, parsnips have a long shelf life. Just trim off the green tops and refrigerate for 3 to 4 weeks.
What do Roasted Parsnips Taste Like?
While parsnips aren’t exactly appealing raw, they acquire a nutty, caramelized taste and fork-tender texture when roasted. That’s because roasting brings out the natural sugars in vegetables, giving them a depth of flavor that can’t be achieved when steamed.
Should You Peel Parsnips before Roasting?
Younger, small parsnips have tender skin that doesn’t need removing. Larger parsnips have thicker, rougher skins that are best peeled away.
Whether you leave the skins on or off the parsnips, make sure to remove the tops and scrub them gently with warm water to remove excess debris before slicing.
How to Cut Parsnips
Once the parsnips are washed and peeled, cut them into ½-inch thick rounds or strips. You want them to be the same shape and size, so they cook evenly, and all the pieces finish simultaneously.
You can also peel and slice parsnips a few nights before cooking, but they do brown when cut and exposed to air, so store them in an airtight container filled with water and 1-2 teaspoons fresh lemon juice.
How to Roast Parsnips
This recipe is simple to make and goes quickly, so grab your sheet pan, roasted vegetable seasoning, parsnips, and let’s get to it!
Preheat the oven to 400F. Line a large baking sheet with parchment paper.
- Add oil and seasoning
Add the washed and cut parsnips to the baking sheet, drizzle with olive oil, and season with vegetable seasoning, salt, and black pepper. Toss to combine.
Spread the pieces in an even layer on the baking sheet and roast for 30 minutes, flipping halfway through, or until tender and golden brown. Remove from the oven and serve with your choice of entreé.
Just like any roasted vegetable recipe, this is an excellent way to make it a sheet pan meal by adding your choice of protein such as chicken, smoked sausage, and pork. Just cut the protein into a similar size as the vegetables and check for doneness around the 20 minutes mark.
Watch this video to see me do every step.
How do you know parsnips are done?
Once you see lightly browned edges and a fork is easily inserted into the center of each parsnip, they’re ready to be served. They’ll taste slightly sweet and toasted. Trust me; you’ll know when they’re done. It’s love at first bite.
What to Serve with Roasted Parsnips
If you’re looking for healthy side dish ideas to round out weeknight dinners or add to the Thanksgiving menu, these roasted parsnips are an excellent option. Below, I’ve listed a few entreés to serve with this roasted vegetable recipe as well as other side dish ideas that would make any holiday meal complete.
- Melt in Your Mouth Chicken
- Juicy Pan Seared Chicken Breasts
- Baked Sheet Pan Sausage & Peppers
- Roasted Chicken
- Fall Roasted Vegetables
- Orange & Port Cranberry Sauce
- Sausage & Apple Stuffing