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Plate of roasted parsnips seasoned with herbs and lightly browned

Easy Roast Parsnips Recipe

Roasted parsnips create a simple yet flavorful side dish that pairs beautifully with a wide range of meals. When roasted at high heat, parsnips develop golden caramelized edges and tender centers, bringing out their natural sweetness.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine European
Servings 4
Calories 160 kcal

Equipment

  • Baking sheet or roasting pan
  • Parchment paper or silicone baking mat optional for easier cleanup)
  • Sharp knife
  • Vegetable peeler
  • Mixing bowl
  • Measuring spoons
  • Spatula or tongs

Ingredients
  

  • 1½ pounds parsnips peeled
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp dried thyme
  • 1 tbsp chopped fresh parsley for garnish

Instructions
 

  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper if easier cleanup is preferred.
    Cut peeled parsnips into evenly sized sticks, about 2–3 inches long and ½ inch thick. Even cuts promote consistent roasting.
    Raw parsnips cut into evenly sized sticks on a wooden cutting board
  • Place parsnip pieces in a large mixing bowl.
    Add olive oil, salt, pepper, garlic powder, and dried thyme. Toss until every piece has a light coating.
    Bowl filled with peeled and cut parsnip pieces on a wooden surface
  • Arrange parsnips in a single layer on the baking sheet. Space between pieces helps create crisp edges.
    Roast for 15 minutes.
    Flip each piece using tongs or a spatula. Continue roasting for another 15 minutes until golden and tender.
    Roasted parsnip sticks spread out on a baking tray with lightly browned edges
  • Transfer roasted parsnips to a serving plate and sprinkle chopped parsley on top.
    Taste and add a small pinch of salt if desired.
    Plate of golden roasted parsnips topped with chopped parsley

Video

Notes

Nutrient Amount (Per Serving)
Serving Size ~150 g
Calories 160 kcal
Carbohydrates 24 g
Protein 2 g
Fat 7 g
Saturated Fat 1 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 310 mg
Potassium 430 mg
Fiber 5 g
Sugar 6 g
Vitamin A 20 IU
Vitamin C 12 mg
Calcium 50 mg
Iron 1 mg

Cooking Tips

  • Slightly thinner cuts produce crispier edges.
  • Small drizzle of honey during final 5 minutes adds extra sweetness.
  • Smoked paprika or cumin can add deeper flavor.
  • Overcrowded pans cause steaming instead of roasting, so keep space between pieces.
  • Fresh herbs like rosemary or thyme pair well with parsnips.
Keyword Roasted Vegetables, Vegetarian