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.
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 prepare parsnips. Young, small parsnips don’t really need peeling – just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.
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!
- Prep 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.
- Roast 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.
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 Clean & Peel Parsnips Vegetables
FAQ
Should you roast parsnips with skin on?
Can you eat the skin of parsnips?
Do parsnips go brown after peeling?