Roasted Parsnips

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These Roasted Parsnips have a great, deep flavor and they are so good for you! Simply season and roast for a healthy side dish.

fork holding piece of Roasted Parsnip

Baked Parsnips

We love these roasted parsnips as an easy side dish where the oven does all the work! You can pop them in to be baked and prep other sides or the main dish while the parsnips roast up perfectly. They’re so tender and golden brown.

Roasted Parsnips on a baking sheet

This is a fantastic recipe if you’re looking to add more variety to your side dishes. Parsnips are full of nutrients and fiber, and delicious with a little light seasoning. Plus they go with so many types of main courses!

plate of Roasted Parsnips

Love easy veggie side dishes? You’ll enjoy the convenience of these oven-baked recipes: Rainbow Vegetables Recipe (Easy Healthy Oven Roasted Veggies!), Curried Roasted Cauliflower, and Roasted Leeks.

seasoned, roasted parsnip slices

How To Make Roasted Parsnips

Preheat your oven to 425 degrees and prep a baking sheet with parchment paper.

Wash parsnips and chop the ends off, as well as any brown bits.

roasted veggies on a baking sheet

Peel the parsnips with a vegetable peeler. Cut the parsnips into evenly-sized pieces. For the wider end, cut the parsnip in half before chopping into pieces. You want even slices so they all cook in the same amount of time.

Place parsnips in a mixing bowl. Drizzle in olive oil and sprinkle in seasonings. Use a spoon to toss parsnip pieces in oil and seasonings.

close-up of Roasted Parsnips

Lay seasoned parsnip slices in a single layer on a parchment paper-lined baking sheet. Roast for 40 minutes or until they are fork-tender. If 40 minutes is not long enough to tenderize the parsnips, cook for another 5-10 minutes and check again. They should be pierced easily with a fork

When done, remove from oven and move to a serving bowl.

fork holding piece of seasoned, cooked parsnip

Cooking Tips

  • Use any kind of vegetable oil with these parsnips
  • Add oil to taste, it does help the parsnips to brown up
  • Any seasonings of your choice will work in this recipe

fork tender Roasted Parsnip

Do Parsnips Need Parboiling Before Roasting?

It’s up to your preference, but it is not necessary to boil parsnips before roasting them. If you want a softer texture, you can boil them first. However, they will cook up perfectly well if they go straight into the oven.

Should Parsnips Be Peeled Before Roasting?

Yes. The peel can be thick and woody, especially with larger parsnips, so it necessary to peel it off before roasting the parsnips.

golden brown Roasted Parsnips

What To Serve With Roasted Parsnips

The deep roasted flavor of these veggies go well with main course meat recipes like Grilled Chicken Kebabs Marinated In Italian Dressing, Grilled Whole Cut-Up Chicken, or Air Fryer Kielbasa Polish Sausage.

And if you are feeding a crowd, add these additional roasted veggies to the menu: Roasted Potatoes And Mushrooms In The Air Fryer, Air Fryer Roasted Zucchini Slices (Keto No Breading!), and Air Fryer Roasted Sugar Snap Peas. All are easy recipes that make tender veggies that will taste great together.

easy veggie side dish Roasted Parsnips

More Easy Vegetable Side Dishes

Instant Pot Frozen Vegetables

Smashed Brussels Sprouts In The Air Fryer

Spinach Casserole

Air Fryer Radishes

Sautéed Carrots Recipe

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Roasted Parsnips

These Roasted Parsnips have a great, deep flavor and they are so good for you! Simply season and roast for a healthy side dish.
Prep Time7 minutes
Cook Time40 minutes
Total Time47 minutes
Course: Side Dish, Vegetables
Keyword: Roasted Parsnips
Cooking Method: Oven
Servings: 6 servings
Calories: 99kcal

Ingredients

Instructions

  • Preheat your oven to 425 degrees and prep a baking sheet with parchment paper.
  • Wash parsnips and chop the ends off, as well as any brown bits.
  • Peel the parsnips with a vegetable peeler. Cut the parsnips into evenly-sized pieces. For the wider end, cut the parsnip in half before chopping into pieces.
  • Place parsnips in a mixing bowl. Drizzle in olive oil and sprinkle in seasonings. Use a spoon to toss parsnip pieces in oil and seasonings.
  • Lay seasoned parsnip slices in a single layer on a parchment paper-lined baking sheet. Roast for 40 minutes or until they are fork-tender. If 40 minutes is not long enough to tenderize the parsnips, cook for another 5-10 minutes and check again. They should be pierced easily with a fork
  • When done, remove from oven and move to a serving bowl.

Notes

  • Use any kind of vegetable oil with these parsnips
  • Add oil to taste, it does help the parsnips to brown up
  • Any seasonings of your choice will work in this recipe
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Nutrition

Serving: 1g | Calories: 99kcal | Carbohydrates: 19g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 204mg | Potassium: 392mg | Fiber: 5g | Sugar: 5g | Vitamin A: 0.5IU | Vitamin C: 18mg | Calcium: 38mg | Iron: 1mg
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