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Herbed Roasted Parsnips are one of my favorite easy side dishes – they have a soft, earthy flavor that pairs perfectly with garlic and lots of herbs when cooked to perfection! I love serving roast parsnips alongside chicken and fish, or with other fall roasted vegetables and squash for a healthy, hearty side dish that pairs well with everything.
This is a super simple recipe – that is loaded with fresh root vegetable flavor. Parsnips are a bit spicy and earthy, with a buttery caramelized flavor that you won’t be able to get enough of. If you’ve never had parsnips, they are a lot like carrots, with a bit of a kick.
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
Roasted Herb and Garlic Parsnips
Parsnips are incredibly easy to roast in the oven – season and toss in a bit of olive oil, and let them get crispy, crunchy, buttery and soft – there’s no complicated or fussy work, just a bit of chopping.
Herb Roasted Parsnip Ingredients
To make this recipe, you will need the following ingredients:
- Parsnips: Parsnips are the star of this dish. They bring a sweet and nutty flavor to the recipe. When roasted, they develop a slightly caramelized exterior and tender interior, making them a delightful side dish.
- Olive Oil: Olive oil is used to coat the parsnips and helps them achieve a crispy and golden-brown exterior during roasting. It also adds a mild fruity flavor to the dish.
- Garlic Salt: Garlic salt adds a savory and garlicky kick to the parsnips. It enhances the overall flavor profile and provides a balanced seasoning.
- Dried Italian Herbs Blend: The dried Italian herbs blend, which typically includes herbs like basil, oregano, and parsley, imparts a Mediterranean-inspired flavor to the parsnips. It contributes aromatic and earthy notes that complement the sweetness of the parsnips.
- Salt and Black Pepper: These seasonings are essential for enhancing the overall taste of the dish. They add a balanced saltiness and a hint of heat from the black pepper.
- Chopped Fresh Parsley (Optional): Fresh parsley, when used as a garnish, brings a burst of color and a refreshing, herbaceous flavor to the roasted parsnips. It’s optional but can elevate the presentation and taste.
Steps to Make Herb Roasted Parsnips
Once we gather our ingredients, we will use the following method:
Heat Oven
Preheat your oven to 400°F (200°C).
Prepare Parsnips
Peel the parsnips and cut them into 2-inch sticks, similar in size to French fries.
Season Parsnips
In a large bowl, toss the parsnip sticks with olive oil, garlic salt, dried Italian herbs, salt, and black pepper. Make sure the parsnips are well coated with the seasoning mixture.
Spread
Spread the seasoned parsnips in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. This will help prevent sticking and make cleanup easier.
Roast
Place the baking sheet in the preheated oven and roast the parsnips for about 25-30 minutes or until they are tender and have developed a golden-brown color. You can flip them halfway through the cooking time for even browning.
Garnish and Serve
Once the parsnips are done, remove them from the oven. If desired, garnish with chopped fresh parsley for a pop of color and freshness. Serve hot as a delicious side dish.
Tips and Tricks for Perfect Herbed Roasted Parsnips
Choose Fresh Parsnips: Start with fresh parsnips that are firm and not wrinkled or mushy. Smaller to medium-sized parsnips tend to be sweeter and more tender.
Peel and Trim: Peel the parsnips with a vegetable peeler to remove their tough outer skin, which can be bitter. Trim off the tops and bottoms, and then cut them into uniform-sized pieces for even cooking.
Preheat Your Oven: Make sure your oven is fully preheated before you put the parsnips in. This helps them cook evenly and become tender on the inside while developing a nice outer crust.
Use High Heat: Roasting parsnips at a higher temperature, such as 400°F (200°C) or higher, helps them caramelize and develop a lovely golden color on the outside while maintaining a tender interior.
Toss with Olive Oil: Coat the parsnips with olive oil to prevent them from sticking to the baking sheet and to encourage even browning. About 2-3 tablespoons of olive oil per pound of parsnips is a good guideline.
Season Generously: Don’t be shy with the seasoning. Sprinkle the parsnips with salt and black pepper to taste. You can also add herbs and spices for extra flavor. Popular options include rosemary, thyme, garlic powder, or even a pinch of paprika.
Spread Evenly: Arrange the parsnips in a single layer on a baking sheet. Crowding them can lead to steaming instead of roasting, so use a larger baking sheet if needed.
Flip and Rotate: To ensure even cooking and browning, flip the parsnips with a spatula about halfway through the roasting time. You can also rotate the baking sheet if your oven has hot spots.
Watch Closely: Keep a close eye on the parsnips as they roast. They can go from beautifully caramelized to burnt fairly quickly, so monitor their progress.
Test for Doneness: To check if the parsnips are done, insert a fork or knife into one of the larger pieces. It should pierce easily, and the parsnip should be tender throughout. Cooking times can vary, but they typically take 25-35 minutes.
Serve Promptly: Roasted parsnips are best enjoyed hot and right out of the oven when they are at their crispiest.
Customize Your Herbs: Experiment with different herbs and seasonings to create variations of herbed roasted parsnips. Fresh herbs like rosemary, thyme, and parsley work well, as do dried herbs like oregano or sage.
What to Serve With Herbed Roasted Parsnips
Try this delicious herbed roasted parsnips with my favorite roast chicken, turkey, beef, pork, lamb and prime rib.
Try these other sweet c’s favorites:
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Herbed Roasted Parsnips
Equipment
Ingredients
- 1 pound parsnips, peeled and cut into 2-inch sticks
- 2 tablespoons olive oil
- 1 teaspoon garlic salt
- 1 teaspoon dried Italian herbs blend, or a mix of dried basil, oregano, and parsley
- Salt and black pepper to taste
- Chopped fresh parsley, optional, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Parsnips: Peel the parsnips and cut them into 2-inch sticks, similar in size to French fries.
- Season the Parsnips: In a large bowl, toss the parsnip sticks with olive oil, garlic salt, dried Italian herbs, salt, and black pepper. Make sure the parsnips are well coated with the seasoning mixture.
- Roasting: Spread the seasoned parsnips in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. This will help prevent sticking and make cleanup easier.
- Roast: Place the baking sheet in the preheated oven and roast the parsnips for about 25-30 minutes or until they are tender and have developed a golden-brown color. You can flip them halfway through the cooking time for even browning.
- Garnish and Serve: Once the parsnips are done, remove them from the oven. If desired, garnish with chopped fresh parsley for a pop of color and freshness. Serve hot as a delicious side dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Herb Roasted Parsnips FAQs
Parsnips are root vegetables similar in appearance to carrots but are generally paler in color. They have a sweeter and nuttier flavor compared to carrots, which tend to be sweeter and more vibrant in color.
Yes, you can absolutely use fresh herbs in this recipe. Simply chop fresh herbs like basil, oregano, and parsley and toss them with the parsnips before roasting. Fresh herbs can provide a more vibrant and aromatic flavor.
To prepare parsnips, start by peeling them with a vegetable peeler to remove the tough outer skin. Then, trim the ends and cut them into sticks or rounds, depending on your preference. Make sure to remove any woody or fibrous parts.
While roasted parsnips are best enjoyed fresh out of the oven, you can make them ahead of time and reheat them in the oven for a few minutes to regain their crispiness. Store them in an airtight container in the refrigerator.
Herbed roasted parsnips make a versatile side dish that pairs well with a variety of main courses. They complement roasted meats such as chicken, beef, or lamb. They also work nicely with vegetarian dishes and can be served alongside a hearty salad or as part of a holiday meal.
Absolutely! Feel free to adjust the quantities of garlic salt, dried herbs, salt, and pepper to match your personal taste preferences. You can also experiment with different herb blends for a unique flavor profile.
Achieving crispiness in roasted parsnips requires preheating your oven, using enough olive oil to coat them, and spreading them out in a single layer on a baking sheet. This allows for even roasting and a golden-brown exterior.
Yes, parsnips are a nutritious vegetable. They are a good source of fiber, vitamin C, and various minerals. They are also lower in calories than some other starchy vegetables like potatoes.
I do love parsnips but I forget about them. I usually use them in soup, but I love this idea. Thanks
Njoy!