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Photo: Annabelle Breakey; Styling: Randy Mon Photo by: Photo: Annabelle Breakey; Styling: Randy Mon

Roasted Parsnips

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.

Sunset JANUARY 2010

  • Yield: Serves 4


  • 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.

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

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Roasted Parsnips Recipe