Roasting parsnips is the easiest way to prepare this delicious carrot-shaped veggie – with some fresh seasonings and olive oil, you get wonderfully crispy outsides and fluffy, tender insides. When perfectly cooked, you’ll have caramelized roast parsnips that deserve to take center stage at potlucks, family dinners, or as part of your holiday dinners.
Watch the video tutorial
How to roast parsnips in the oven
Preheat the oven: Preheat the oven to 400ºF/200ºC. Prepare the Parsnips: Wash the parsnips thoroughly – if you are using the skin, I recommend using a small veggie brush to make sure you get all the dirt out. If you are not using the skin then peel the parsnips, saving the shredded skins to the side. Cut the parsnips equally into 1-inch thick circles – this is going to help them cook evenly. Season: Add your parsnip circles to a baking sheet lined with parchment paper in a single layer. Drizzle over the olive oil and seasoning and toss well to make sure all of the parsnips are equally coated in the oil and seasonings. Roast: roast for 25 to 30 minutes at 400ºF/ 200ºC – checking after 20 minutes. Be sure to flip halfway through roasting so both sides of the roasted parsnips are cooked. Roasted parsnips should be fork-tender when they’re fully cooked.
What to do with parsnip peel?
Parsnip peel is edible and peeling parsnips is completely optional. Just make sure you clean the parsnips really well with a brush before cutting them up. You can easily turn them into parsnip peel chips. Freezer: I prefer not to freeze parsnips as they take on extra moisture and tend to get mushy. However, if you want to freeze roasted parsnips, allow them to cool before transferring to a freezer-safe container or Ziplock bag – they should keep for 2-3 months. To Reheat: If you’re using frozen, roasted parsnips are best reheated directly from frozen to prevent too much mushiness. Microwave the parsnips in 30-second increments or reheat in the oven at 325ºF/160ºC or in a frying pan with a little butter or oil until warm and slightly crispy. Toss the peels in a little olive oil, salt and pepper. Spread out on a baking tray and bake for the last 10-12 minutes of your parsnip cooking time. They’ll cook at the same temperature (400ºF/200ºC). Remember to flip them halfway through.
Serving suggestions
Roasted parsnips are an easy addition to any holiday or everyday dinner table and are easily mixed with other hearty veggies like crispy roasted potatoes, rutabaga (turnip/swede), roasted onions, or sweet potatoes. If you’re serving these as a side dish, pair them with a simple grilled protein for a straightforward weekday dinner. They go exceptionally well with steak—have a look at my air fryer steak recipe. For a chicken option, try my boneless skinless chicken thighs, or if you prefer fish, my easy baked teriyaki salmon is a great choice.
More roasting recipes
Honey Roasted Carrots How to roast Chestnuts How to roast beets
If you try this roasted parsnips recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
