Parsnips are one of those vegetables that if they’re poorly prepped, they’re really bad. But if they’re treated right, my god they are delicious. And in my opinion there is no more delicious way to prepare parsnips than to roast them. Follow me…
Preparing Parsnips
Parsnips are a funny vegetable, because it’s rare you ever see them looking the same. Sometimes they’ve got a very thin tip and a huge stalk, almost circular in some cases. Other times they’re more of a carrot shape. Ideally you’re looking for parsnips that are similar in size and that don’t have a super thin end. Just so they all cook as evenly as possible.
Do you have to peel parsnips?
Typically I do, especially if they’re older parsnips. If all your parsnips are relatively smooth you can get away with just giving them a good scrub though.
How do you cut parsnips?
You’ll want to slice them in half lengthways. From there you need to slice off the stem/root. I do this after slicing in half because you can then see how deep the root goes. Very big parsnips will need to be quartered, whilst very small ones can be left whole. Again, just try and make sure they’re all similar size. Process shots: add parsnip to chopping board (photo 1), peel (photo 2), halve (photo 3), slice off root (photo 4).
Cooking Parsnips
The best way to cook parsnips is to roast them. They crisp up so beautifully it’d be rude not to!
Do you have to boil parsnips before roasting?
Nope! You can throw them straight in the oven. Even if they’re fairly thick they’ll still cook right through and come out nice and crispy.
How do you roast parsnips?
A few things to consider:
Oil – You’ll want to lightly cover the base of a pan with oil and get it nice and hot before you add the parsnips. This will help them crisp up right from the get go. I recommend an oil with a high smoking point like vegetable oil. Space – Like most veggies, parsnips will steam as they roast, so just make sure they’re spaced out otherwise they won’t crisp up. Use two trays if you have to. Seasoning – Parsnips take on a range of different flavours really nicely, but my favourite is garlic and rosemary. I recommend adding them towards the end of cooking otherwise they’ll burn and go bitter.
Process shots: heat oil in the oven (photo 1), add parsnips and toss in oil (photo 2), roast (photo 3), flip then roast again (photo 4), add rosemary & garlic (photo 5), quickly roast again (photo 6).
Serving Parsnips
When it comes to serving the parsnips, I like finishing with some flaky sea salt for an extra hit of seasoning and texture. I usually serve these as part of a Roast Dinner with a few other Sides.
Can I make them ahead of time?
They are best served fresh, but you can bake them as stated (leaving off garlic and rosemary) then tightly store in the fridge. Add back to a pan when needed and toss in garlic and rosemary then bake at a slightly lower temp until hot and crispy again. Alrighty, let’s tuck into the full written recipe for these roasted parsnips shall we?!
How to Roast Parsnips (Full Recipe & Video)
For another garlic and rosemary recipe check out my Garlic Rosemary Roasted Sweet Potatoes! For more similar recipes check out these beauties:
Roast Dinner Vegetable Sides Recipes
Parmesan Roasted Cauliflower Roasted Broccolini Honey Balsamic Roasted Carrots Garlic Green Beans Smashed Brussels Sprouts
If you loved these Roasted Parsnips recipe then be sure to pin it for later! Already made them or got a question? Give me a shout in the comments below and pick up your free ecookbook along the way!
