Roasted Parsnips Recipe: How to Roast Parsnips

Roasted parsnips are a vegetable side dish consisting of parsnips cooked in a high-heat oven until tender on the inside and crispy on the outside. Parsnips (Pastinaca sativa) look like cream-colored carrots, but their taste is much more unique. Earthy and sharp, roasting brings out their balanced sweetness. You can find this “white carrot” at most grocery stores and farmers’ markets year-round.

Parsnips are versatile and forgiving. Try out different flavorings, preparations, or cooking styles and see which you like best. Here are some ideas:

1. 1. Get cheesy or meaty. Roasted parsnips are generally vegetarian or vegan, but add grated cheese like Parmesan or Gruyère for a nutty, umami addition, or even top with rendered pancetta or bacon for a salty-and-sweet side option.
2. 2. Try a sweet preparation. For a sweet spin on the traditionally savory side dish, toss the root vegetables with cinnamon and cayenne before roasting. Once cooked, drizzle the roasted parsnips with maple syrup or agave to complement their natural sweetness.
3. 3. Season generously. Keep the seasoning simple with salt and pepper, or go bold with herbs and spices. Try fresh rosemary and lemon pepper seasoning or oregano, crushed red pepper, and garlic powder for a Mediterranean flavor profile, or go Middle Eastern with sumac or za’atar.
4. 4. Make parsnip chips. The way you cut parsnips impacts their flavor and cook time. Coins or wedges are easy and will yield crisp-on-the-outside, tender-on-the-inside bites. If crispiness is what you crave, maximize surface area by using a mandolin to make ultra-thin parsnip chips, which are superb with a medley of dips, such as French onion or even guacamole. Parsnip chips would also make an excellent crunchy garnish for Chef Thomas Keller’s parsnip purée.
5. 5. Prepare a roasted vegetable medley. For a colorful and weeknight-friendly side dish, combine roasted parsnips with roasted potatoes, sweet potatoes, and brussels sprouts. Each vegetable will have a slightly different cook time, so roast them separately on quarter sheet trays.

You don’t have to peel parsnips, but many cooks opt to do so. The outer skin can be tough and a little bitter, especially with larger specimens. Remember to cut out the core of larger parsnips; it is woodier than the rest of the flesh.

1. 1. Remove the core. If you’re working with larger parsnips, halve them lengthwise, then cut each half down the middle, and remove the core by slicing it out on the bias, directly against the cutting board. If you’re unsure whether you need to core your parsnips, slice a thin coin from the thickest part of the vegetable and taste it. If it’s woody in the center, remove the cores. (Like carrots, parsnips are perfectly safe to eat raw.)
2. 2. Use the proper vessel. Choose a rimmed baking sheet that is large enough to fit all your parsnip pieces in a single layer. (The vegetables will steam rather than crisp up if you crowd the pan.) Ensure that your sheet tray or baking sheet is devoid of warps or cooked-on stains and is durable enough to withstand higher cooking temperatures. Use enough oil to prevent the parsnips from sticking to the pan. Line your baking sheet with parchment paper or a silicone baking mat for extra insurance, but the parsnips may not get as crispy.
3. 3. Crank up the heat. Parsnips caramelize and brown beautifully while their interior remains creamy and soft, so roast your parsnips at 400 degrees Fahrenheit for a perfect crust. Check the parsnips often to prevent burning.
4. 4. Dress with sauce and serve as a vegan main course. While often relegated to side dish status, roasted whole parsnips dressed with a rich sauce can also make an excellent vegan main course. Try roasting parsnips skin-on and then drizzling a tahini or labneh sauce for a satisfying vegetarian entrée.