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These roasted parsnips are the perfect healthy side dish to serve with any main dish. Finish with a simple, tangy gremolata to enhance their natural sweetness and earthy, nutty flavor. Vegan, gluten-free.
Look no further Best Roasted Parsnip Recipe! This simple side dish is not only healthy and delicious, but also makes an easy-to-serve root vegetable to accompany a casual weekday meal or holiday feast. Serve as is or top with my herb gremolata for a refreshing touch of flavor. And as a bonus, cooking parsnips only requires 4 simple ingredients And 25 minutes!
- What are parsnips?
- Presentation suggestions
- How to Store Roasted Parsnips
- Recipe FAQs
- Perfect Roasted Parsnips with Gremolata Recipe
What are parsnips?
Parsnips are root vegetables closely related to carrots and parsley – and they taste like a combination of the two! They also look like white carrots if you ask me 😉
Parsnips are native to Eurasia, but are also grown and found in most grocery stores in the United States. Their harvest season runs from fall to early spring, but they tend to become less flavorful toward the end of their season.
Look for smaller parsnips in your grocery store – larger parsnips can sometimes have a thick woody core that is inedible and must be removed. Much of the parsnip flavor is close to the skin, so I recommend scrubbing your parsnips well instead of peeling them! But if you choose to peel them, try to peel them thinly for the most flavorful roasted parsnips possible. Have lots of fresh parsnips to use up? Then make my Creamy Parsnip Soup and Smoky White Bean Bowls with Roasted Vegetables!
Ingredients for roasted parsnips
This recipe is pretty simple, but don’t confuse that with simple flavor. These roasted parsnips are packed up with flavor and will have even the biggest vegetarian skeptics coming back for seconds.
And all you need is:
- Fresh parsnips: I used 3-4 medium parsnips, about a pound of parsnips. If you have a few kilos of parsnips, feel free to double the recipe.
- Oil: My favorite cooking oil is a quality olive oil, but any neutral cooking oil such as avocado oil, vegetable oil, or refined coconut oil would also be great.
- Sea salt + black pepper: I like to keep the seasonings minimal here to allow the parsnips to pair with virtually any main dish. You can easily customize this recipe by adding your favorite seasonings, like garlic powder, curry powder, Italian seasoning blend, or even hot cinnamon!
- Gremolata (optional): Parsnips taste a bit like parsley, so pairing these roasted parsnips with a fresh parsley gremolata loaded with fresh lemon zest really makes their sweet, grassy, earthy flavor shine.
How to Roast Parsnips
- Rub the parsnips clean, then cut in spears.
- Throw the parsnips with extra virgin olive oil, salt and black pepper, then propagated in a single layer on a large baking sheet.
- Roast for 20 to 30 minutes, or until tender and golden. Waiting for, TO DO the gremolata.
- Serve roasted parsnips hot and crispy on the edges, topped with gremolata, or your choice.
Caitlin’s Cooking Tips
- Invest in quality olive oil. Developing recipes with affordable, accessible ingredients is a passion of mine, but it’s also important to know when it’s worth splurging. Investing in a quality oil can make a huge difference in flavor and is well worth the higher price. When shopping for quality oils, refer to this helpful guide: How to Buy Olive Oil.
- Roast it with your favorite root vegetables. The flavor of parsnips pairs well with other root vegetables, such as beets, sweet potatoes and carrots. They are also delicious with cauliflower, potatoes and Brussels sprouts. Don’t be afraid to roast these parsnips with other vegetables of your choice for a delicious, fiber-rich side dish.
Roasted parsnips go well with just about everything. Try serving them as the perfect side dish with hearty dishes like Creamy Coconut and Red Lentil Curry, Roasted Cherry Tomato Pasta, or Chickpea and Lemon Orzo Soup.
Golden parsnips are also a popular side dish for Christmas dinner. To help you plan your holiday menu, be sure to check out these 80+ Vegan Holiday Recipes for Christmas and More!
If you’re looking for other sides where fall produce is the star of the show, you’ll also love these Dijon Garlic Roasted Potatoes, Roasted Root Vegetables, and Roasted Fall Vegetable Casserole!
How to Store Roasted Parsnips
Leftover roasted parsnips can be stored in an airtight container in the refrigerator for up to 3 days. Roasted parsnips can also be frozen for up to 1 month, if necessary.
Reheat leftovers in a preheated oven, toaster oven, or air fryer, until crispy around the edges again.
There is no need to boil the parsnips in advance. The high oven temperature and longer roasting time make them tender and crispy around the edges without any additional preparation!
I recommend leaving the skin on because most of the flavor of the parsnips is on the outer edges. Peeling parsnips can remove much of that flavor and result in a lackluster side dish. Simply scrub the parsnips well, dry them well with a cloth, cut them and roast them!
Larger parsnips tend to have a woody core that is not pleasant to eat. If you find that your parsnips have them, cut off this portion before roasting them.
This can happen if the parsnips are too crowded on a baking sheet (keep them in a single layer with plenty of space between them) or if the parsnips were wet before coating them in oil. For best results, use a large rimmed baking sheet and dry the parsnips thoroughly before adding oil and spices.
Parsnips can taste bitter if left in the ground too long before harvest. To mitigate this, avoid older parsnips and choose small to medium sized parsnips. Additionally, plan to enjoy parsnips earlier in the season (between October and January).
Appreciate! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love for you to leave a comment below with a recipe rating! Thanks for the support 😊
For the parsnips:
- 3-4 medium parsnips*
- 1 teaspoon olive oil or to taste
- Salt and pepper to taste
For the Gremolata:
- 1/2 cup finely chopped parsley
- Zest of 1/2-1 lemon start with less
- Pinch salt
Preparation: Preheat the oven to 425F and reserve a baking sheet. Cut off the end of each parsnip and cut into 3- to 4-inch segments. Cut each segment in half or quarters lengthwise, depending on the thickness of the parsnip. Larger parsnips may have a woody interior that is not pleasant to eat; if you find yours has it, cut that part off too.
Season the parsnips: Place the parsnips in a large bowl (or directly on the baking sheet) and drizzle with olive oil and generous amounts of salt and pepper. Mix well until everything is evenly coated. Transfer to a baking sheet if you used a bowl.
Roast: Bake on the top rack for 20 to 30 minutes (larger pieces will take longer), until the parsnips are tender and golden.
Prepare the gremolata: While the parsnips roast, combine the parsley, lemon zest and salt in a small bowl. Mix well; I recommend starting with the zest of 1/2 lemon, and adding more after tasting if you wish.
Serve: Transfer the parsnips to a serving dish and garnish with the gremolata. Serve hot; leftovers should be stored separately and will keep in the refrigerator for up to 5 days.
- Parsnip: I prefer to scrub my parsnips well then dry them with a cloth. You can peel them if you want, but if you try to remove just a thin layer, they retain a lot of flavor on the outside.
Calories: 483kilocaloriesCarbohydrates: 86gProtein: 6gFat: 16gSaturated fat: 2gPolyunsaturated fats: 2gMonounsaturated fat: 11gSodium: 64mgPotassium: 1910mgFiber: 24gSugar: 23gVitamin A: 2527UIVitamin C: 119mgCalcium: 209mgIron: 5mg