Description
Golden, crispy-edged roasted parsnips with a sweet and savory flavor profile that makes them a standout side for weeknight dinners or special meals.
Ingredients
4–5 medium parsnips, peeled and cut into batons
2 tablespoons olive oil or melted butter
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon fresh thyme or ½ tsp dried thyme
1 teaspoon garlic powder or 1 clove minced garlic
1 tablespoon maple syrup or honey (optional)
Zest of ½ lemon
Optional: grated Parmesan, crushed red pepper flakes, fresh parsley
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Peel the parsnips, trim ends, and cut into uniform batons.
3. In a bowl, toss parsnips with oil, salt, pepper, thyme, garlic, and optional sweetener.
4. Spread in a single layer on baking sheet—avoid crowding.
5. Roast for 20 minutes. Flip parsnips and roast another 15–20 minutes until crispy-edged and golden.
6. (Optional) Sprinkle grated Parmesan in final 5 minutes of roasting.
7. Serve warm with lemon zest and fresh herbs.
Notes
Use rosemary or oregano if you don’t have thyme.
Add smoked paprika or cumin for a kick.
Maple syrup or agave can be used for a vegan option.
Leftovers are great in soups, salads, or mashed with olive oil.
Avoid crowding pan to ensure even roasting and crisp edges.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 5mg
Keywords: roasted parsnips, easy side dish, root vegetables, healthy, meal prep