Oven Roasted Parsnips
User Reviews
5
Oven Roasted Parsnips
Description
Oven Roasted Parsnips highlight the root vegetable's natural sweetness and firm texture by roasting at a high temperature. The parsnips are peeled, halved lengthwise, and cut into roughly one-inch wide pieces to ensure even cooking. A coating of extra virgin olive oil, fresh rosemary, and garlic infuses herbaceous and aromatic notes. Roasting them on a rimmed baking sheet develops a golden crust while maintaining a tender interior, with periodic stirring to promote even browning. The seasoning with kosher salt and black pepper balances and enhances the flavors without overpowering.
This dish offers a straightforward roasting technique that intensifies flavors without lengthy preparation. It pairs well as a side in many meals, complementing roasted meats, poultry, or grain bowls. The rosemary adds a piney, earthy accent that contrasts the parsnip's sweetness.
Cooked roasted parsnips keep well refrigerated for several days and can be frozen after cooling, making them suitable for batch cooking. Reheating gently preserves their texture, and removing the woody core before cooking can improve tenderness.
Ingredients
- 1 1/2 pounds parsnip
- 2 tablespoons extra virgin olive oil
- 2 teaspoons rosemary chopped, fresh
- 1 clove garlic minced
- salt kosher salt
- black pepper kosher salt
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Peel the parsnips. Cut parsnips down the center, lengthwise. Then cut each half into 3 to 4 pieces, about 1/2 inch to 1-inch wide and about 4 inches long. You can cut away the woody core, if desired.
- On a rimmed baking sheet, toss parsnips with oil, rosemary and garlic, then season with salt and pepper.
- Roast until tender and golden, about 25 to 30 minutes, stirring once halfway through. You should be able to easily pierce them with a fork.
Notes
- Store leftover roasted parsnips in an airtight container in the refrigerator for up to 4-5 days.
- To freeze, spread cooled parsnip pieces in a single layer on a baking sheet and freeze completely before transferring to a freezer-safe bag; they keep well up to 3 months.
- Thaw frozen roasted parsnips overnight in the refrigerator before reheating to preserve texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 17mg | 1% |
| Potassium | 641mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 29mg | 32% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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