Roasted Parsnips

Roasted ParsnipsRecipe
Photo: Annabelle Breakey; Styling: Randy Mon
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.


Serves 4

Recipe from


Nutritional 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


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


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.

+ 5 more ways:

MASH cooked parsnips like potatoes with warm milk and butter.

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

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

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

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

Note: Nutritional analysis is per serving.