Roasted Parsnips

These easy Roasted parsnips come out browned, crispy, and full of natural sweetness. Add this overlooked vegetable to your routine, it couldn't be more delicious.

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Sweet, nutty, and caramelized Roasted Parsnips will be your new favorite side dish. Ready in less than 30 minutes and easy to season to match any meal, these overlooked veggies will quickly become a favorite.

A few weeks back we shared this recipe for Crispy Parsnip Fries and since then parsnips have become a staple in our kitchen. With their innate sweetness, they are a hit with my kids and I love that we are all eating more vegetables. Plus they are easy to find during winter months and make a nice alternative to carrots and potatoes.

If you haven't ever tried a parsnip before, it's kind of like a sweeter carrot with some nutty, earthy flavors similar to those found in parsley. This isn't surprising since parsnips are related to both carrots and parsley. They are a root vegetable that looks like a pale, cream colored carrot with a larger, thicker base and can be found year round in most grocery stores.

While parsnips can be consumed in all different ways - raw, mashed, sauteed, boiled, or as soup - we are partial to this roasted option. When you roast a parsnip, it gets caramelized and the natural sweetness comes out. It also gets those little browned, crispy edges that are hard to heat with roasted vegetables. In our house, we fight over the almost burnt pieces. Trust me, you will too. 

Parsnips that are roasted in olive oil, salt, pepper, and spices in a bowl with a striped napkin.

How to roast parsnips?

Roasting parsnips couldn't be easier and takes less than 30 minutes. Here's what to do:

  1. Preheat the oven to 400 degrees.
  2. Wash and/or peel your parsnips. Decide how to chop your parsnips - sticks, wedges, half moons, quartered. You can use any variety of shapes.
  3. Toss the parsnips with oil (olive oil, coconut oil. avocado oil) and any spices or seasoning you like.
  4. Place on a baking sheet spray with cooking spray. Make sure to place the parsnips in a single layer and do not overcrowd the pan.
  5. Roast for 20-25 minutes, shaking the pan halfway through until the parsnips are lightly browned and crispy. They should be tender on the inside. Cooking time will vary based on the size and thickness of the pieces. 

Do I need to peel parsnips before roasting?

Parsnips can be eaten with or without the peel. If you are going to leave the skin on the parsnips, then make sure to scrub it well to remove all the dirt and debris since they grow underground. You can also peel the parsnips if you prefer them without the skin. 

In general, smaller parsnips will have more tender skin and it is less necessary to peel them. Older, larger parsnips tend to have a more fibrous, bitter skin so it is best to peel them. 

What do parsnips taste like?

Parsnips taste like a cross between a potato and a carrot with more natural sweetness. They are also slightly earthy and nutty.  They are root vegetables related to both carrots and parsley, which is why you can taste elements of both of these vegetables in parsnips. They have a texture similar to a carrot but a little less dense and they are notably sweeter especially if you purchase smaller, younger parsnips. 

Recipe Ideas for Roasting Parsnips

When thinking of what to do with your roasted parsnips, a good tip is to remember that you can use parsnips the same way you would use carrots and potatoes. Thye stand up to all different combinations of spices, herbs, and flavors. Here are some of our favorite options:

  • Try something spicy like taco seasoning or Cajun seasoning to create a sweet and spicy combination since parsnips have a lot of natural sweetness.
  • For a more savory option, consider using steak seasoning which tends to be packed with black pepper, garlic, and herbs.
  • If you want to add even more sweetness, toss the roasted parsnips with 1 tbsp of honey or maple syrup and a drizzle of balsamic vinegar. 
  • Add flavor with fresh garlic or garlic powder and the finish the parsnips with chopped parsley and Parmesan cheese. 
  • Curry powder is a great counterpart to the sweetness of the parsnips and brings out its natural earthiness.
  • For something simple, use seasoned salt or french fry seasoning.
  • If you love ranch, consider tossing the parsnips with ranch seasoning and then serving some buffalo sauce on the side.

Roasting parsnips on a baking sheet with olive oil and spices.

How to pick parsnips?

Parsnips are a vegetable that most people don't buy often so you may not be sure of how to choose them. Follow these tips to choose the best parsnips.

  • Choose smaller, younger parsnips over the larger ones. They are sweeter than the more mature parsnips and they don't need to be peeled.
  • Avoid parsnips that have lots of small, hair-like fibers on the skin. This can be a sign that the parsnips are no longer fresh or were grown without enough water.
  • If possible, buy parsnips that have the greens attached since it is a sign of freshness. The greens should be bright green and not wilted.

Health Benefits of Parsnips

Parsnips are a healthy vegetable to add to your routine. They are packed with fiber, with over 6.5 grams per cup, which is over 25% of the daily recommended needs. Additionally, they are low in calories with just 100 calories per cup and packed with vitamins and minerals.

The Recipe
Roasted parsnips with browned edges in a bowl with dried herbs and spices.

Roasted Parsnips

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Preheat the oven to 400 degrees. Peel the parsnip and cut in half lengthwise. Cut the thicker side into quarters, then chop into smaller pieces.

Parsnips peeled and cut into quarters on a wooden cutting board.

Toss with olive oil, salt, pepper, and Italian seasoning. Spray a baking sheet with cooking spray and spread out in a single layer.

Parsnips tossed with olive olive oil and spices on a baking sheet.

Roast for 20-25 minutes (depending on size) until the parsnips are browned on the outside and tender on the inside. Halfway through cooking, shake the pan. If the parsnips do not move easily, they aren't ready to be flipped.

Roasted parsnips in a baking sheet with salt, pepper, and spices.
Nutritional Facts
Serving Size: 1/2 cup
Amount Per Serving
Calories 117
Calories from Fat 34
% Daily Value *
Total Fat 4g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 601mg
Total Carbohydrate 21g
Dietary Fiber 6g
Sugars 6g
Protein 1g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the authorMeet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
1 Comment
On Roasted Parsnips
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Gladys Jones
January 30, 2020 - 10:55
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I find that if I put the cut parsnips in boiling water and let stand for 10 mins they always cook better
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