Roasted Parsnips

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.

Yield: Serves 4
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 243
  • Calories from fat: 27%
  • Protein: 3.3g
  • Fat: 7.5g
  • Saturated fat: 1.1g
  • Carbohydrate: 44g
  • Fiber: 12g
  • Sodium: 264mg
  • Cholesterol: 0.0mg

Ingredients

  • 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

Preparation

  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.
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