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    Home » Recipes » Autumn/Fall

    Spiced Roast Parsnips

    By Robyn | Published: Sep 18, 2021 | Modified: Mar 5, 2022

    TO THE RECIPE

    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.

    crispy golden parsnips on a blue plate with a spoon ready to serve
    Jump to:
    • Why we love this recipe
    • Ingredient Notes
    • How to make roast parsnips
    • My Recipe Tips
    • Can you make these roasted parsnips in advance?
    • Serving Ideas
    • Ideas for leftover roast parsnips
    • More Easy Side Dishes For You
    • Spiced Roast Parsnips

    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. Yes, crispy roasted parsnips are one of my favourite sides, and adding a a touch of spice from curry powder counteracts the sweetness of the parsnips, but without an overpowering heat.

    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 (check your curry powder is gluten free)
    • The curry powder makes the parsnips a lovely golden colour.
    • Adding curry powder makes these parsnips a hit with non parsnip eaters.
    • Can easily be scaled up to feed larger crowds.

    Ingredient Notes

    • Parsnips – choose firm parsnips with no bruising.
    • Oil – vegetable, rapeseed or sunflower oil.
    • Curry Powder – I use a mild curry powder to make this dish kid friendly, and just give a hint of spice.
    ingredients for roasting parsnips with curry powder laid out in individual bowls

    How to make roast parsnips

    Please see recipe card for full recipe, these images are intended to help you.

    1. Peel and chop parsnips and place on baking tray.
    2. Drizzle with oil.
    3. Sprinkle with curry powder, and season with salt and black pepper.
    4. Stir to thoroughly coat the parsnips in the oil and seasonings, then put in the oven to bake.
    collage to show how to make roast parsnips: cut parsnips and arrange on tray, drizzle with oil, sprinkle with curry powder, salt and pepper, and rub in to the parsnips.
    Do I have to parboil parsnips before roasting?

    No, you don’t have to parboil parsnips before roasting. If you don’t parboil them, your roast parsnips will be slightly firmer, which I prefer. It is purely a matter of taste.

    Can you roast parsnips without peeling them?

    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

    Should I refrigerate parsnips?

    Yes. Parsnips are best kept in the refrigerator, preferably in the vegetable compartment/drawer.

    Are parsnips supposed to be firm?

    Choose small to medium parsnips which feel firm to the touch. Softer parsnips that looked shrivelled and limp are often old so best avoided when buying.

    My Recipe Tips

    • 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.

    Can you make these roasted parsnips in advance?

    No, they taste better fresh. Having said that, I personally love them cold – but the rest of my family aren’t keen! So I guess 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 omelette.

    More Easy Side Dishes For You

    • red bowl filled with brussels spouts with walnuts and cranberries on wooden chopping board
      Brussels Sprouts with Cranberries and Walnuts
    • green beans topped with feta and almonds on blue plate with lemon vinaigrette in white bowl bottom right corner
      Green Beans with Feta and Almonds
    • overhead close up shot of duchess potatoes to show the piped crisp edges
      Duchess Potatoes
    • Parmentier Potatoes
    overhead photo of golden roasted parsnips on dark blue plate, a spoon positioned ready to serve

    This was originally posted in November 2019, it has since been updated with new images and more information to help you make the best roasted parsnips. The recipe remains the same.

    Spiced Roast Parsnips

    Author: Robyn

    An easy and delicious way to eat parsnips. Crunchy, lightly spiced and soft in the middle.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 40 minutes mins
    Course Side Dish
    Cuisine Modern english/modern australian
    Servings 4 people
    Calories 151 kcal

    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

    Parsnips – choose firm parsnips with no bruising. Try to avoid buying large parsnips, as these tend to have a woody core which can taste bitter.
    If you do have large parsnips, slice them into quarters and cut out the core before you roast them.
    Oil – I use vegetable, rapeseed or sunflower oil.
    Curry Powder – I use a mild curry powder to make this dish kid friendly, and just give a hint of spice.
    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.

    Nutrition

    Calories: 151kcalCarbohydrates: 21gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 12mgPotassium: 444mgFiber: 6gSugar: 6gVitamin A: 5IUVitamin C: 20mgCalcium: 44mgIron: 1mg
    Keyword east roast parsnips, easy veg side, parnsip recipe, vegan gluten free

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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