Roasted Parsnips
Parsnip batons roasted in oil until golden and sticky at the edges. Four servings in 45 minutes.
Photograph credit: Sensing Roasted Parsnips by snowpea&bokchoi · CC BY 2.0 · Flickr
Parsnips are sweet, and that is both their appeal and their problem. The sugars brown fast, and in a hot oven the thin ends can go from golden to black while the thick ends are still firm.
The cure is to cut them evenly. Halve them lengthways, and if the top is thick, quarter it so that the pieces are the same width all the way along. Cut out the woody core of a large parsnip.
Parboil for 5 minutes. This shortens the roasting time and prevents scorching, and the surface that results crisps nicely.
Roast on a hot tray, turning once. A spoonful of honey in the last 10 minutes gives a sticky glaze, but the vegetable is sweet enough without. Parsnips are in season through the winter, and among the cheapest vegetables then. Roasted this way they taste almost like a sweet, so the dish suits a plain roast meat that needs something with sweetness alongside.
Questions About Roasted Parsnips
How long does Roasted Parsnips take to make?
About 45 minutes in total — 10 minutes of preparation and 35 minutes of cooking. The recipe serves 4.
What are the key tips for making Roasted Parsnips?
Cut the parsnips evenly so they brown at the same pace. Remove the woody core from large ones. Watch the tips in the last 10 minutes; they burn first.
What should I serve with Roasted Parsnips?
Roast chicken; Gravy; Sausages; Brussels sprouts.
How should Roasted Parsnips be stored?
Keeps in the fridge for up to 3 days. Reheat on a tray at 200°C for 10 minutes.
Is Roasted Parsnips suitable for a special diet?
This recipe is vegetarian, vegan, dairy-free, gluten-free and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Roasted Parsnips?
About 251 kcal per serving, with 2 g protein, 36 g carbohydrate and 11 g fat. The figures are calculated from the ingredient list and are an estimate.
How to Make Roasted Parsnips
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Heat the oven to 210°C / 410°F (190°C / 375°F fan) with a large tray inside. Boil the parsnips in salted water for 5 minutes and drain well.
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Toss with the oil, salt, pepper and thyme.
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Tip onto the hot tray in a single layer and roast for 30 minutes, turning once, until golden and caramelised at the edges.
Worth Getting Right
- Cut the parsnips evenly so they brown at the same pace.
- Remove the woody core from large ones.
- Watch the tips in the last 10 minutes; they burn first.
Common Substitutions & Variations
- Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.
Pairs Well With
Roast chicken · Gravy · Sausages · Brussels sprouts
Storage
Keeps in the fridge for up to 3 days. Reheat on a tray at 200°C for 10 minutes.
Nutrition per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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