Roasted Parsnips Recipe
These roasted parsnips come out lookin' like golden chips of autumnal flavor—caramelized to the edges, tender in the middle, and jam-packed with herbal citrus swagger.
Servings: 4 Cups
Calories: 272kcal
Cost: $9.50
Equipment
- Microplane optional
Ingredients
- 2 lbs. parsnips peeled
- 3 tablespoons orange juice
- 1 teaspoon smoked paprika
- 1 teaspoon thyme
- 1 teaspoon oregano
- ¼ teaspoon crushed red pepper flakes
- 3 tablespoons olive oil
- ¾ teaspoon salt or to taste
Optional Garnishes:
- Orange Zest
- Minced chives
- Parsley Leaves
Instructions
- Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- Cut the parsnips on a bias, 1 cm. thick. Place them in a large mixing bowl.
- Add the orange juice, smoked paprika, thyme, oregano, red pepper flakes, and olive oil to the bowl, and toss or stir the parsnips until evenly seasoned.
- Spread the parsnips in a single layer on the prepared baking sheet. Roast for 20 minutes, stir and flip about the pieces, then continue roasting for 10-12 minutes longer, until golden brown and fork tender.
- Once the parsnips are out of the oven, salt them to taste and transfer to a serving platter. Garnish with orange zest, minced chives, or parsley leaves if desired.
Notes
🥕 Bias Cut:
Cutting on a 1 cm bias gives more surface area to roast. That means deeper caramelization and longer, crispier pieces that look great and taste even better.
📦 No Crowd Surfing:
Spread the parsnips out on the pan so they roast, not steam. If they’re touching, you’ll miss that gorgeous golden edge. Use more than one baking pan if you are multiplying the recipe, or if all you have are smaller pans.
Nutrition
Calories: 272kcal | Carbohydrates: 43g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 462mg | Potassium: 899mg | Fiber: 12g | Sugar: 12g | Vitamin A: 341IU | Vitamin C: 46mg | Calcium: 95mg | Iron: 2mg