With crispy caramelised edges and tender centres, these roast parsnips with curry powder are a delicious side to roast dinners; from roast chicken and turkey, to vegan roasts. With just 5 ingredients (that includes seasoning!), they take less than 10 minutes to prepare.
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Parsnips are, for me, the best of winter produce. The sweet and earthy root vegetable is the star of the Christmas dinner, even falling behind crunchy roast potatoes. Crispy roasted parsnips are one of my favourite sides, and adding a a touch of spice from curry powder compliments the sweetness of the parsnips, without overpowering them. I love this combination so much I also used it in this curried parsnip soup!
Why we love this recipe
- This is such an easy side – chop the parsnips, mix in oil, curry powder, season, and bake!
- Roasting parsnips in the oven makes them crispy and golden on the outside, and soft and tender inside.
- This is a vegan parsnip recipe, and also dairy free and gluten free (just check your curry powder is gluten free).
- The curry powder makes the parsnips a lovely golden colour.
- This recipe can easily be scaled up to feed larger crowds.
Ingredient Notes
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Parsnips – choose small to medium sized parsnips.
- Oil – I tend to use olive oil or vegetable oil, however rapeseed oil or sunflower oil would also work.
- Curry Powder – I use a mild curry powder to make this dish kid-friendly, and just give a hint of spice.
How to make roast parsnips
Please scroll down to the recipe card at the end of the post for the full recipe.
- Peel and chop the parsnips and place on a baking tray.
- Drizzle with oil.
- Sprinkle with curry powder, and season with salt and black pepper.
- Toss to thoroughly coat the parsnips in the oil and seasonings, then put in the preheated oven and bake until the edges are golden and the insides are soft and fluffy.
My Recipe Tips
- 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.
- Avoid buying large parsnips, as these tend to have a woody core which can taste bitter.
- If you do end up with large parsnips – then slice the parsnips into quarters and cut out the core before you roast them.
- Make sure your parsnips aren’t overlapping each other or crowding the tray, as this will cause them to steam rather than roast and become crispy.
FAQ
No, you don’t have to parboil parsnips before roasting however you can if you want. If you don’t parboil them, your roast parsnips will be slightly firmer. It is purely a matter of taste.
If your parsnips are young and small, you can scrub them. If your parsnips are slightly larger then peel them otherwise you may end up with a tough woody edge to your roast parsnips.
Yes. Parsnips are best kept in the refrigerator, preferably in the vegetable compartment/drawer.
Storage
These roasted parsnips taste their best when fresh out of the oven. Having said that, I personally love them cold – but the rest of my family aren’t keen! So with that in mind, it depends on how much you love parsnips in the first place.
Serving Ideas
As well as being a fantastic side for a roast dinner, these spiced parsnips also make great ‘dippers’ instead of potato chips/fries. I love them with this simple avocado dip or beetroot raita.
Ideas for leftover roast parsnips
- Blitz into a soup with cooked carrots.
- Make into these Christmas leftover patties
- Chop and use instead of potatoes in a Spanish tortilla.
More Easy Side Dishes For You
Roast Parsnips With Curry Powder
Author: Robyn
Ingredients
- 3-4 large parsnips peeled
- 2 tablespoons olive oil
- 1 teaspoon curry powder
- Sea salt
- Black pepper
Instructions
- Preheat the oven to 180˚C fan/ 200˚C/356˚F convection/ 400˚F.
- Peel and cut the ends off the parsnips, then cut them into quarters.
- Cut the larger two quarters in half, so the pieces are roughly the same size
- Place the parsnips on a roasting tray, drizzle with olive oil and sprinkle over curry powder, salt and pepper. Mix with your hands to coat the parsnips evenly with oil and curry powder.
- Place in the oven and roast for 40 minutes, turning halfway through.
- Best served hot.
Notes
Nutrition
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