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Roasted Parsnip and Red Onion

Roasted Parsnip and Red Onion

Parsnips are at their peak in the fall and winter, but if you make this dish during another season, parboil them for four min-utes before roasting. This helps speed the cooking time and makes them less woody.

Cooking Light MARCH 2005

  • Yield: 6 servings (serving size: about 1 cup)


  • 6 1/2 cups (1-inch-thick) slices peeled parsnip (about 1 1/2 pounds)
  • 1 1/2 cups (1-inch-thick) slices red onion
  • 1 tablespoon olive oil
  • 2 tablespoons low-sodium soy sauce
  • 1/8 teaspoon coarsely ground black pepper
  • Cooking spray


Preheat oven to 425°.

Combine first 5 ingredients in a bowl, tossing gently to coat. Spoon onto a jelly-roll pan coated with cooking spray. Bake at 425° for 25 minutes or until tender, stirring occasionally.

Nutritional Information

Amount per serving
  • Calories: 148
  • Calories from fat: 17%
  • Fat: 2.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.5g
  • Carbohydrate: 29.9g
  • Fiber: 7.8g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 216mg
  • Calcium: 61mg

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Roasted Parsnip and Red Onion recipe