Roasted Parsnips Recipe
This recipe for Roasted Parsnip is simple, fast and easily adaptable, making it an ideal vegetable side dish. Naturally sweet and earthy, and pretty to boot, pair these caramelized parsnips with fish, chicken or steak!
- 1.1 lbs Parsnips
- 1 ½ teaspoon Dried Herb Mix or Italian seasoning
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
- ½ teaspoon Crushed Pepper
- 1 ½ tablespoons Olive Oil
Preheat the oven at 425°F.
Peel the parsnips and then cut them into 2.5 to 3 inches batons. Now, place the parsnip batons into a large bowl or a dish.
Add dried herbs, garlic powder, salt, pepper and olive oil and toss well.
Arrange the tossed batons on baking sheet in a single layer and roast for 20 minutes.
After 20 minutes, remove them form the oven. Turn all the parsnips and pop it back into the oven to further roast them for 10 minutes until fork tender, golden and crisp.
Remove from the oven, garnish with fresh pasrsley, and serve immediately.
Flavor Variations: Parsnips, like their carrot cousins, are extremely adaptable to a wide range of flavor profiles. I recommend you experiment to find your favorites! Here are a few ideas to get you started:
- Like apples, cut parsnips will begin to oxidize and turn brown when exposed to air for long periods. I don't recommend preparing the veggies until you are ready to roast them.
- Leftovers should keep in the refrigerator for 4-5 days, and will keep in the freezer for up to 6 months.
Do you peel parsnips for roasting?
Honestly, it depends on the parsnip. Smaller parsnips are generally younger and have more tender skin. For those, just scrub them clean and you are good to go.
However, I recommend peeling older parsnips as the skin can become tough. Larger, older parsnips also tend to have a fibrous "woody" core. If this is the case, please remove it prior to roasting.
How to pick best parsnips for roasting?
Parsnips are in peak season from late fall to early spring, with the best harvest being smack in the dead of winter. During the colder weather, starches are converted to sugar, producing a sweeter, more tender vegetable.
Since larger roots tend to be older and tougher, I recommend searching for small to medium pieces. They should be firm, ivory in color and free from blemishes or shriveling.
- Simple : Use a simple spice blend like Italian Herbs or Herbes de Provence. Some other simple blends include:
- Thyme, garlic, olive oil, salt n pepper.
- Onion powder, garlic powder, paprika, olive oil, salt n pepper.
- Honey mustard, olive oil, salt n pepper
- Indian spiced : Sub in ground cumin, ground coriander, chili and lemon. Garnish with chopped fresh cilantro.
- Moroccan : Use Ras al Hanout spice blend, dash of paprika, and honey.
- Sweet : Swap in butter for the oil and opt for warming spices like cinnamon, nutmeg, or ginger. Sprinkle with a bit of sugar or maple syrup to highlight the sweetness! This would make a perfect side for Thanksgiving, Christmas, Easter or holidays.
Calories: 142kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 308mg | Potassium: 477mg | Fiber: 6g | Sugar: 6g | Vitamin A: 74IU | Vitamin C: 21mg | Calcium: 46mg | Iron: 1mg