With their fluffy interiors and crispy edges, roasted parsnips are one of my favourite side dishes. Like many dishes there are various ways to roast parsnips, but here, after much testing, is my simple recipe for perfect roast parsnips.
Roasted parsnips are a classic side to Christmas turkey alongside brussels sprouts and crunchy oven roasted potatoes. To be honest, the crispy roast parsnips were always the star of the show for me when I lived in the UK. Here in Australia parsnips aren’t in season at Christmas, so whilst I might sneak in a couple if I can find them, I often enjoy them mid year as a side to a beef stew or lentil ragu. They are a delicious winter side dish and aren’t just for Christmas!
I have been testing various ways of roasting parsnips, and after many tries, here is my recipe for the best roast parsnips, which have golden crispy outsides and soft fluffy insides. I hope you agree!
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Parsnips – When buying parsnips, choose firm parsnips with no bruising, soft spots or cracks. The parsnips should be an even creamy-yellow colour with no dark spots. Softer parsnips that looked shrivelled and limp are often old so best avoided when buying.
- Olive oil – a mild olive oil, or use a neutral oil.
- Salt – salt the water as you would when boiling pasta, and then sprinkle over the roasting parsnips.
How to make the best roast parsnips
Please scroll down to the recipe card at the end of the post for the full recipe.
- Prepare the parsnips: take the tops off and peel the parsnips. If you can only find larger parsnips then take out the woody core. To take the core out: slice the parsnip in quarters lengthways, and place a quarter on the chopping board flat side down. Then, using a sharp knife, cut the core away. Repeat with the remaining parsnips.
- Par-boil the parsnips: this is one of the steps I tested, to see if you really needed to do it as it is extra time and washing up. Like roast potatoes, par-boiling parsnips for 5 minutes really makes a difference and stopped the parsnips from becoming chewy in the oven.
- Steam dry: to get rid of any moisture.
- Roast the parsnips: roast in the oven, turning once or twice through cooking. This ensures all sides are evenly golden and crisp. I like to cook the parsnips at 180˚C/ 360˚F as I find they cook evenly and turn golden brown rather than dark brown which tastes bitter.
- Serve straight away.
FAQ
Leftover parsnips are delicious in dishes like Spanish tortilla, or popped into a chicken pie or made into fritters.
Yes you can roast parsnips in the air fryer. They don’t become as crispy, but it is a great option for when the oven is full – especially around Christmas time.
If your parsnips are fresh and small then you can just scrub them. However if your parsnips are slightly larger and older then I recommend you peel them, otherwise you may end up with tough edges to your roast parsnips.
If you want to prepare them ahead of time, trim, boil and then roast for 15-20 minutes. Store in the fridge. covered, for up to 3 days and then roast for 20-30 minutes, until golden. If you store them in the fridge after boiling, they tend to go brown.
My recipe tips
- Make sure the parsnips aren’t crowded on the tray as this will cause them to steam rather than roast.
- Cooking times can vary depending on ovens, trays used, and size of parsnips.
- Variations – parsnips go well with herbs like thyme or rosemary: simple add them half way through the cooking time.
Serving Ideas
Roast parsnips are a classic side to a traditional Christmas turkey dinner, and are fantastic with roast chicken and roast beef.
If you want to make something a little different with roasted parsnips, roast as per the recipe and then use them instead of potatoes in this patatas bravas, or make into a winter salad with some bitter greens and toasted nuts.
Why not try…
You may also like these other easy side dishes:
Roasted Parsnips
Author: Robyn
Equipment
- 2 baking trays (baking sheets)
Ingredients
- 850 g parsnips approx 5 medium parsnips
- 2 tablespoons olive oil
- salt
- black pepper
Instructions
- Preheat the oven to 180℃ fan / 200℃ / 360℉
- Place a large pan of salted water on to boil.
- Top and tail the parsnips, peel them, and cut into wedges. I find the best way to create even sized wedges is to cut the parsnip in half widthways and then the fatter half cut into quarters lengthways, and the thinner half, cut into half lengthways.
- Cut the woody core out if needed.
- Place the parsnips into the boiling water, turn the heat down slightly and simmer for 5 minutes.
- Drain the parsnips well, then leave in the pan to steam dry for 5 minutes.
- Place the parsnips on two baking trays / baking sheets, ensuring they aren't crowded or overlapping, and drizzle with the olive oil. Season well with salt and black pepper.
- Bake for 40-45 minutes until golden, turning the parsnips halfway.
- Serve immediately.
Notes
Nutrition
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
Ingredients
- 850 g parsnips approx 5 medium parsnips
- 1½ tablespoons olive oil
- salt
- black pepper
Instructions
- Preheat the oven to 180℃ fan / 200℃ / 360℉
- Place a large pan of salted water on to boil.
- Top and tail the parsnips, peel them, and cut into wedges. I find the best way to create even sized wedges is to cut the parsnip in half widthways and then the fatter half cut into quarters lengthways, and the thinner half, cut into half lengthways.
- Cut the woody core out if needed.
- Place the parsnips into the boiling water, turn the heat down slightly and simmer for 5 minutes.
- Drain the parsnips well, then leave in the pan to steam dry for 5 minutes.
- Place the parsnips on two baking trays / baking sheets, ensuring they aren't crowded or overlapping, and drizzle with the olive oil. Season well with salt and black pepper.
- Bake for 40-45 minutes until golden, turning the parsnips halfway.
- Serve immediately.
Notes
Nutrition
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
Ingredients
- 30 oz parsnips approx 5 medium parsnips
- 2 tablespoons olive oil
- salt
- black pepper
Instructions
- Preheat the oven to 180℃ fan / 200℃ / 360℉
- Place a large pan of salted water on to boil.
- Top and tail the parsnips, peel them, and cut into wedges. I find the best way to create even sized wedges is to cut the parsnip in half widthways and then the fatter half cut into quarters lengthways, and the thinner half, cut into half lengthways.
- Cut the woody core out if needed.
- Place the parsnips into the boiling water, turn the heat down slightly and simmer for 5 minutes.
- Drain the parsnips well, then leave in the pan to steam dry for 5 minutes.
- Place the parsnips on two baking trays / baking sheets, ensuring they aren't crowded or overlapping, and drizzle with the olive oil. Season well with salt and black pepper.
- Bake for 40-45 minutes until golden, turning the parsnips halfway.
- Serve immediately.
Notes
Nutrition
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
Let me know your thoughts!