Roasted Parsnips
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!
Servings: 4 to 6
Calories: 275kcal
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.
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.
Nutrition
Calories: 275kcal | Carbohydrates: 44g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 605mg | Potassium: 907mg | Fiber: 12g | Sugar: 12g | Vitamin A: 16IU | Vitamin C: 53mg | Calcium: 99mg | Iron: 2mg
