They are a cream-colored root vegetable in the carrot family, but they are slightly sweeter, much like sweet potatoes, and have a nutty, earthy flavor.

Do I need to peel parsnips?

We prefer to! The peels tend to be slightly on the bitter side. If they are young and tender you can leave the peel on, but in most cases, we suggest removing the peels.

How can I enhance roasted parsnips?

Add spices like cinnamon, coriander, and smoked paprika. A squeeze of orange juice or lemon zest will brighten the earthy flavors. Add fresh herbs such as fresh rosemary and thyme. Sprinkle with fresh parsley to garnish.

How do I store roasted parsnips?

Store leftover roasted parsnips in an airtight container in the refrigerator for up to 5 days. Reheat at 350F until warm, about 10 minutes.

Can I freeze roasted parsnips?

Yes! Store cooled roasted parsnips in a freezer-friendly container for up to 2 months in the freezer.

Roasted Parsnips

Name: Roasted Parsnips Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 pounds parsnips, (about 4-5 medium parsnips); 2-3 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon pepper; optional: 1/2 teaspoon each cinnamon and coriander, 1/4 teaspoon smoked paprika; fresh orange juice (or if you prefer-champagne vinegar or white balsamic vinegar); 1 tablespoon fresh parsley, minced

Description

Roasted Parsnips are simple to make and packed with nutrients- a warm, cozy side dish for weeknight dinners or the holiday table.

Ingredients

Units Scale

2 pounds parsnips, (about 4-5 medium parsnips)
2-3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
optional: 1/2 teaspoon each cinnamon and coriander, 1/4 teaspoon smoked paprika
fresh orange juice (or if you prefer-champagne vinegar or white balsamic vinegar)
1 tablespoon fresh parsley, minced

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Instructions

Preheat the oven to 425F degrees.
Peel the parsnips (see notes), cut them in half widthwise, and then cut each piece in half lengthwise, chop each of these pieces into 1/2-inch wide strips.
Toss with olive oil, salt, pepper, and optional spices.
On a parchment-lined baking sheet pan, lay the parsnip strips out in a single layer.
Bake at 425F for 20-25 minutes or until fork tender.
Garnish with a squeeze of orange juice (or if you prefer- a splash of champagne vinegar or white balsamic vinegar) and sprinkle with fresh parsley.

Notes

The peel of parsnips can be bitter, especially in the larger ones. We opt for peeling but if your parsnips are young and small you can leave the peel on.

If the core of the parsnip is pithy, cut it out of the center and discard it.

Parsnips have a naturally sweet flavor but feel free to add 1 tablespoon of maple syrup before baking if you like them on the sweeter side. The squeeze of orange juice balances this out nicely.

Store leftovers in the fridge in an airtight container for up to 4 days.

Nutrition

Serving Size: 1/2 cup
Calories: 116
Sugar: 5.5 g
Sodium: 88.9 mg
Fat: 3.9 g
Saturated Fat: 0.6 g
Carbohydrates: 20.6 g
Fiber: 5.7 g
Protein: 1.4 g
Cholesterol: 0 mg

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