Today I have a super simple recipe for roasted parsnips with oil, herbs and salt. This technique of cooking parsnips is as easy as can be and the perfect healthy side dish to pair with a variety of meals.
This post was originally shared on March 12, 2015. I have updated the photos and some of the text today.
Why mess with perfection? Creamy sweet parsnips are so good, as is, straight from the garden! To prepare them, they require little more than a little oil, herbs and seasoning. Then let the oven do all the work.
For the record, I do love cooking parsnips in a number of ways, but this basic method of roasting parsnips is the one I return to over and over again!
Parsnips are a root vegetable similar to carrots, from the Apiaceae family. In appearance, they roughly resemble a white carrot with a fat top and pointy tip. This root veggie is very sweet tasting and has a unique floral and nutty flavor with notes of hazelnut, pear, vanilla, and caramel.
They are in season from fall through the spring and make a great storing crop because they have low water content. Spring-dug parsnips are particularly sweet.
They pair well with roast chicken and pork. (More menu ideas here.) They can also be mashed or added to soups and stews. Here are some more ways to cook with parsnips. Roasting is a terrific way to prepare them because it brings out their natural sweetness and caramelizes their sugars.
Simple Parsnips with Oil and Herbs
Here is a simple recipe for roasted parsnips. Simply toss them with oil, herbs and salt and let the oven roast them into a perfect sweet and savory side dish.
Prep: 10min
Total: 35min
Yield: 4
Serving Size: 1 cup
Nutrition Facts: servingSize 1 cup, calories 110 calories, Sugar 5 g, Sodium 550 mg, Fat 4 g, Saturated Fat 0 g, Carbohydrate 20 g, Fiber 4 g, Protein 1.5 g
Ingredients:
- 2 pounds parsnips
- 1 tablespoon extra-virgin olive oil
- 1 ½ teaspoon herbs de province, Italian seasoning or other dried herb mix
- 1 teaspoon kosher salt
- chopped parsley for garnish
Instruction:
- Preheat oven to 400 degrees F.
- Peel parsnips and cut into 1-inch chunks. Toss with oil, herbs and salt in a large bowl. Spread out on a large rimmed baking sheet in a single layer.
- Roast, stirring once or twice, until the parsnips are tender in the center and browned in spots on the outside, 25 to 35 minutes. Transfer to a platter or plates and garnish with parsley.
Quick and Easy Alternative to Roasted Parsnips
FAQ
What do you do with parsnips?
What do parsnips pair well with?
- Sweet: maple syrup and brown sugar.
- Spices: nutmeg, ginger, garlic, and pepper.
- Herbs: parsley, sage, and thyme.
- Fruits & Vegetables: carrots, apples, potatoes, carrots, pears, spinach.
- Savoury: pork, chicken.
Do I need to peel parsnips before cooking?
Do parsnips taste like potatoes?
