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These roasted parsnips are tender inside with caramelized, crispy edges and a nutty, earthy flavor. An easy, versatile, flavor-packed side dish. Vegan, Gluten-free, Paleo!
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Why You’ll Love This Recipe
Parsnips don’t always get the love they deserve. Sure, they look like white carrots, but this humble root has a nuttier, earthier flavor, deliciously transformed once roasted. Roasting brings out their natural sweetness, concentrates their flavor (just like these garlic roasted baby potatoes), and transforms them into irresistibly delicious bites… as long as you roast them right (no soggy parsnips here!). Luckily, this simple recipe shows you how to make the best roasted parsnips every time.
The best part? They’re cheap, versatile, and super easy to make with minimal effort. Just slice them up, toss them with oil and a few pantry spices, and roast them to perfection. Whether you’re cooking a simple weeknight dinner or a holiday meal, roasted parsnips make a cozy, crowd-pleasing (and child-approved!) vegetable side dish for practically any meal. You can also use them for delicious roasted parsnip soup or alongside this easy carrot pasta sauce.
You might also enjoy spicy roasted cauliflower, roasted asparagus, simple curry roasted broccoli, and roasted cherry tomatoes.
Ingredient Notes
Please refer to the recipe card for the full list of ingredients, quantities, and substitutes.
Alternative Seasonings
- Vegan cheese (Sprinkle the simple roasted parsnips with vegan parmesan, cheddar, or nutritional yeast (learn how to use nutritional yeast))
- Fresh herbs: Sub the Italian seasoning with fresh thyme or rosemary.
- Spice: Add some chili powder, cayenne, or red pepper flakes.
- Other vegetables: Add depth by making roasted parsnips and carrots (or potatoes like these rosemary roasted potatoes).
- Sweetness: Add 1-2 tbsps of brown sugar or maple syrup.
How to Roast Parsnips
Step 1: First, preheat the oven to 400°F/200 °C. Meanwhile, trim, peel, and chop the parsnips into ½-inch slices/coins. In a large bowl, toss the chopped parsnips with the olive oil, Italian seasoning, sea salt, black pepper, and garlic powder until evenly coated.
Step 2: Spread the parsnips in a single layer across a prepared baking sheet and roast for 25-30 minutes, flipping them halfway, until the parsnips are golden-brown with slightly charred, caramelized edges.
Alternatively, cut the parsnips into even batons. Cut it in half widthways, then cut the thinner part in half lengthways and the top into half, then half once more – make 6 batons.
Step 3: Remove the roasted parsnips from the oven, sprinkle with the lemon zest, and add a squeeze of fresh lemon juice for added brightness. Enjoy!
FAQs
Work in batches, spreading them in the basket, with space between. Air fry at 350°F/180 °C for 18-24 minutes, flipping halfway (depending on their size). Alternatively, check out my air fryer pumpkin cubes recipe.
Not really, unless they have particularly tough skin; otherwise, it’s a matter of preference – just make sure to scrub them clean.
Technically, yes, but oil helps prevent dry, lackluster parsnips as it adds moisture and helps them develop caramelized, crispy edges.
Not at all! Par-boiling can actually make it harder to achieve crispy oven-roasted parsnips.
Pro Recipe Tips
- Avoid extra-large parsnips: They’re more likely to have a tougher, woody core that needs to be removed. Generally, medium and small parsnips taste best, too.
- Cut even-sized pieces: So that they roast evenly.
- Don’t overcrowd the tray: Leaving some space between allows air to circulate to avoid vegetable steaming, for caramelized, crispy roasted parsnips.
Storage Instructions
Store: In an airtight container in the fridge for 4-5 days.
Freeze: Flash freeze in a single layer until solid, then store in a freezer-safe container or Ziplock/Stasher for 3 months. Then, thaw in the refrigerator overnight.
Reheat: In an oven/air fryer at 350F (for crisper results) for about 10 minutes or in 20-30 second intervals in the microwave until warm (they’ll be soft!).
More Vegetable Side Dishes
Vegan Dinners
Spicy Sugar Snap Peas with Horseradish
Vegan Side Dishes
Cucumber Radish Salad
Vegan Appetizers
Crispy Brussels Sprouts with a Spicy Kick
Vegan Side Dishes
Oven Roasted Sesame Asparagus
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Roasted Parsnips
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Equipment
Ingredients
- 2 pounds parsnips peeled, trimmed, and chopped into ½-inch chunks
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 lemon zest and juice
Instructions
- Preheat the oven to 400 degrees F (200 degrees C) and line a large baking sheet with parchment paper or a silicone mat.
- In a large bowl, toss the chopped parsnips with olive oil, Italian seasoning, salt, black pepper, and garlic powder until evenly coated.
- Spread the parsnips out in a single layer on the prepared baking sheet.
- Roast for 25–30 minutes, flipping halfway through, until the parsnips are golden and slightly charred on the edges.
- Remove from the oven, zest the lemon over the roasted parsnips, and squeeze fresh lemon juice on top for added brightness.
- Serve warm.
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Notes
- Avoid extra-large parsnips: They’re more likely to have a tougher, woody core that needs to be removed. Generally, medium and small parsnips taste best, too.
- Cut even-sized pieces: So that they roast evenly.
- Don’t overcrowd the tray: Leaving some space between allows air to circulate to avoid vegetable steaming, for caramelized, crispy roasted parsnips.
