5 from 3 votes

The Best Roasted Parsnips 

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These simple, delicious roast parsnips are quick and easy to make. They’re flavorful, and include a crispy outside and tender center. Great for dinner!
Prep time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
£0.40
Makes: 6
mains, Side
British
Freezable

These roast parsnips are a real treat! They’re a quick and easy side dish featuring earthy flavors that pair well with many mains and other sides. This roasted parsnips recipe helps create parsnips with a crisp outside and tender center. No parboiling is required for this dish, and it’s made with just three ingredients! These parsnips are great for Sunday roast dinners, make-ahead meals, holiday gatherings, and other festive meals.

Roasted parsnips in a large white dish garnished with rosemary.

Why you’ll love this recipe

Just three ingredients – What’s better than a roast parsnips side dish that only requires three ingredients?!

Hearty and healthy – Filled with nutrients, this parsnips recipe is great as a healthy side dish.

Delicious and easy – Minimal ingredients and steps make this dish quick, easy, and delicious!

Serve these parsnips with; Tender Braising Steak with Gravy, Perfect Pan Fried Cod Recipe or Slow Cooker Gammon Joint,

What do roast parsnips taste like?

When prepared properly, roast parsnips are utterly delicious! They have a deliciously earthy, slightly sweet, nutty, peppery taste. Roasted parsnips have a similar taste to roasted carrots, yet with a more complex taste.

How to Prepare Parsnips for Roasting

What size parsnips are needed?
I recommend using medium-sized parsnips for this roast parsnips dish. Avoid large parsnips since they usually have an inedible core.

Peeling Parsnips
If you’re using small parsnips, they don’t need to be peeled. However, if you’re using medium parsnips, you must peel them. Use a veggie peeler to remove a thin layer of the outside of the parsnips before chopping them.

Cutting Parsnips
I recommend using small to medium-sized parsnips, about 5 -10 inches long. Look for parsnips of the same size/shape for the best results. If you find the core hard inside the parsnips (usually only medium to large veg), removing the core is necessary. I sliced the parsnip in half so that the end is 1 piece. Then, the wider part of the parsnip is sliced into quarters lengthwise. This makes all of the pieces fairly even in size. 

Do you need to parboil parsnips?
If you are roasting parsnips, you don’t need to parboil them. However, you can parboil them if you want to cut down on their baking time.

Best Oven Temperature for Roasting Parsnips
When learning how to cook parsnips, it’s essential to know what temperature to roast them at. They should be roasted at a high enough temperature, between  390°F (200°C). If the temperature is too low, the parsnips will not caramelise and turn golden brown. If the temp is too high, the outside of the parsnips will burn before the inside cooks through.

How long to roast parsnips
Ultimately, how long to roast parsnips depends on the size and shape of the parsnips. Larger bits will take longer to cook than smaller pieces. The temperature is also a factor in how quickly the parsnips take to cook. It can take anywhere from 25-40 minutes to roast parsnips.

Serve the parsnips with other side dishes; Frozen Jacket Potato in Air Fryer, The CRISPIEST Roast Potatoes and Onion Gravy

Ingredients

Ingredients to make roasted parsnips laid out on a pale background and labelled.

Parsnips
The parsnips are the star of this roast parsnips dish. However, you can use other veg instead if you don’t have parsnips on hand. This recipe will also work with carrots, potatoes, and even asparagus.

Rosemary
Adding fresh rosemary provides a woody, citrusy taste to this roast parsnip recipe. Other fresh or dried herbs will also work, including marjoram, tarragon, sage, parsley, and thyme.

Olive oil
Olive oil helps the parsnips caramelise as they roast, giving them a delicious flavour. You can also use butter instead for a richer taste.

See the recipe card for full information on ingredients and quantities.

Variations/ Adaptations

Here are a few ways you can adjust this recipe for roast parsnips to make the dish your own! Add honey or maple syrup to this dish if you prefer sweet parnsips. When cooking parsnips, add a tangy flavour to the parsnips roast by tossing the veg in mustard or honey mustard before roasting.

Adding carrots or other root vegetable options can also make this recipe more filling. Don’t be afraid to experiment with seasoning by swapping out different herbs and spices for the ones noted below. Some yummy seasonings that work well with parsnips include thyme, rosemary, sage, cumin, coriander, and cinnamon. These parsnips also taste delicious with toppings like parmesan cheese, lemon zest, and balsamic vinegar. If you prefer a crisper veg, coat the parsnips in flour before you roast them. You can also use gluten-free flour if needed.

The perfect partners to serve with your roasted parsnips ; Simple Honey-Roasted Carrots, Brussel Sprouts with Bacon and Fluffy Yorkshire Puddings

How to make roasted pasrnips

Preheat your oven to 390°F (200°C)

  1. Start by peeling your parsnips (Image 1).
  2. To prevent burning, I sliced the parsnip in half so that the end is 1 piece (Image 2).
2 step by step photos, the first with peeled parsnips on a chopping board and the second with pieces of parsnips being sliced.

3. Then, slice the wider part of the parsnip into quarters lengthwise (Image 3).

4. Place the parsnips in a large baking tray and add a drizzle of olive oil and season with salt and pepper. Massage the parsnips and ensure the oil and seasoning is fully incorporated.  Evenly distribute across two baking sheets, and make sure the parsnips are spread out/not overlapping (Image 4).

2 step by step photos, the first with peeled and sliced parsnips on a chopping board and the second with pieces of parsnips spread over 2 baking trays.

5. Cook for 15 to 20 minutes before turning over and then cook the parsnips for a further 15 to 20 minutes until golden browned and crispy (Image 5).

6. Once ready, add the optional rosemary sprigs to the tray and toss to combine. This will flavour the parsnips. Pour into a serving plate and top with flakey salt and pepper (Image 6). 

2 step by step photos, the first with parsnip pieces parlty cooked on 2 baking trays and the second with pieces of parsnips golden browned and mixed with a spatula and some rosemary.

Tips for the best result roasting parsnips

Single layer and well-spaced out on the tray, or they will get soggy
When roasting parsnips, be sure to place them on a baking sheet in a single layer and use 2 trays if necessary. There should be a good amount of space between the parsnips so they cook properly. Otherwise, they won’t caramelise and brown.

Cut them all the same size
Ensuring the roast parsnips are the same size means they’ll be finished cooking at the same time. That way, you won’t have under or overcooked parsnip bits.

Here are some delicious soup recipe ideas, to serve as a starter ; Tomato & Lentil Soup, Green Chili Chicken Soup and Easy Bacon and Lentil Soup

Roasted parsnips in a large, oval white dish garnished with rosemary on a green background.

What to serve with Roast Parsnips

Roast parsnips are a tasty side dish alongside roasts, roast beef, fish, baked chicken, and nearly any type of protein. They work well with holiday/special occasion sides, including mashed potatoes, Yorkshire pudding, green bean casserole, etc. You can easily adjust the seasoning of the parsnips to fit with your other dishes.

Serve the parsnips with my Salmon Tray bake with Asparagus, Christmas Dinner or The BEST Crispy Bone-in Chicken Thighs

Make ahead instructions

If you know you’ll be short on time when making roast parsnips, you can prep them ahead of time. The easiest way to do so is to peel parsnips and cut parsnips beforehand. Store them in an airtight container in the fridge until you’re ready to roast them. They should stay good in the fridge for up to four days.

Can you freeze them part way through the recipe and then just finish off the roasting the day you need them?
Yes, you can part-roast these parsnips. Instead of cooking them for 30-40 minutes, only roast the parsnips for about 20 minutes. Allow them to cool, then freeze in a single layer for about an hour. Pack in an airtight container and store in the freezer overnight.

If I freeze partially roasted parsnips midway through, should I defrost them before cooking or cook them from frozen?
You don’t need to defrost parsnips if they’re partially cooked. Simply put them back on the baking sheet and cook for another 20 minutes or so until they’re fork-tender.

Leftover storage tips

Be sure to let the roast parsnips fully cool before packing them into an airtight container. Otherwise, it might cause other food in the fridge to spoil as it may raise the fridge temp. Once packed, store the parsnips in the fridge for up to three days.

Can you freeze leftovers?

Roast parsnips leftovers freeze extremely well. Simply allow them to cool fully. Then, freeze them in a single layer for about an hour. Pack them into an airtight container or baggie and store them in the freezer for up to three months.

Reheating tips

This is one recipe that you don’t need to defrost before reheating! Simply pop the frozen roast parsnips in the oven on a baking tray at  390°F (200°C). It will take about 5-10 minutes for the parsnips to fully heat up.

I recommend skipping the microwave to reheat leftover parsnips, as they will be soggy.

Roasted and golden browned parsnips garnished with rosemary and some cracked pepper and sea salt.

FAQs

Why are my roast parsnips soggy?

When learning how to roast parsnips, it’s important to know how to space them on the baking tray. Otherwise, you’ll end up with soggy roast parsnips. Be sure they are in a single layer and spaced apart.

Should I defrost before cooking or cook from frozen?

If you have frozen leftover cooked parsnips, there’s no need to defrost them before reheating them in the oven. Simply add the frozen parsnips to a baking sheet in a single layer for 5-10 minutes to heat and re-crisp them up.

If you tried this Roasted Parsnips recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x

The Best Roasted Parsnips

Print
5 from 3 votes
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
£0.40
mains, Side
British
Freezable
Servings: 6
These simple, delicious roast parsnips are quick and easy to make. They’re flavorful, and include a crispy outside and tender center. Great for dinner!

Ingredients

  • 1 kg parsnips, cut in half, then sliced lengthwise into quarters (£0.65x4)=(£2.40)
  • Optional rosemary as a garnish

Cupboard Essentials

  • 2 tablespoons olive oil
  • Salt and pepper to taste

Method

Note: To prevent burning, I sliced the parsnip in half so that the end is 1 piece. Then, the wider part of the parsnip is sliced into quarters lengthwise. This makes all of the pieces fairly even in size.

    Preheat your oven to 390°F (200°C)

    • Place the parsnips in a large baking tray and add a drizzle of olive oil and season with salt and pepper.
    • Massage the parsnips and ensure the oil and seasoning is fully incorporated. Evenly distribute across two baking sheets, and make sure the parsnips are spread out/not overlapping.
    • Cook for 15 to 20 minutes before turning over and then cook the parsnips for a further 15 to 20 minutes until golden browned and crispy.
    • Once ready, add the optional rosemary sprigs to the tray and toss to combine. This will flavour the parsnips. Pour into a serving plate and top with flakey salt and pepper.

    Notes

    • Single layer and well-spaced out on the tray, use 2 baking trays if necessary or they will get soggy.  There should be a good amount of space between the parsnips so they cook properly. 
    • To ensure even roasting, slice the parsnip in half so that the end is 1 piece. Then, the wider part of the parsnip is sliced into quarters lengthwise. This makes all of the pieces fairly even in size.
     


    Nutrition

    Servings: 6 servings
    Fat: 6g
    Calories: 146kcal
    Carbohydrates: 21g
    Protein: 3g

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