The Best Roasted Parsnips
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!
Servings: 6
Calories: 146kcal
Cost: £0.40
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
Instructions
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
Calories: 146kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g