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Roasted Parsnips

Photo: Annabelle Breakey; Styling: Randy Mon
Yield Serves 4
Time: 1 hour. Though mildly sweet like their carrot cousins, parsnips are starchy, like potatoes. Subbing them for spuds, as in this recipe, is a good way to expand your winter repertoire.


  • 2 pounds parsnips, peeled and halved lengthwise
  • 8 garlic cloves, unpeeled
  • 1/4 onion, thickly sliced
  • 5 sprigs fresh thyme, divided
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt

Nutrition Information

  • calories 243
  • caloriesfromfat 27 %
  • protein 3.3 g
  • fat 7.5 g
  • satfat 1.1 g
  • carbohydrate 44 g
  • fiber 12 g
  • sodium 264 mg
  • cholesterol 0.0 mg

How to Make It

  1. Preheat oven to 350°. Put parsnips in a medium roasting pan with 2 tbsp. water, cover tightly with foil, and bake 20 minutes. Add garlic, onion, and 3 sprigs thyme. Drizzle with oil and toss to coat. Roast, uncovered, until golden and tender, 30 to 40 minutes. Garnish with remaining thyme. Sprinkle with salt.

  2. + 5 more ways:

  3. MASH cooked parsnips like potatoes with warm milk and butter.

  4. PUREE into a soup and serve with crumbled bacon and fresh thyme.

  5. ROAST, drizzled with olive oil, alongside other root vegetables like carrots and turnips.

  6. SHRED raw parsnips and apples and use in a creamy slaw with green onions and grapes.

  7. FRY thin slices of parsnips in hot oil for a different take on chips.

  8. Note: Nutritional analysis is per serving.