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5.0 from 21 votes

Oven Roasted Parsnips

A easy roasted parsnip recipe made with a few simple seasonings.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4
Calories: 191 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 1/2  pounds parsnips
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons chopped fresh rosemary
  • 1 clove garlic minced
  • kosher salt and pepper

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees Fahrenheit.
  2. 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.
  3. On a rimmed baking sheet, toss parsnips with oil, rosemary and garlic, then season with salt and pepper.
  4. 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

  • Storing: Store in an airtight container or bag in the fridge for 4-5 days. 
  • Freezing: Cooked and cooled roasted parsnips can be frozen by adding them to a baking sheet in a single layer, freezing them completely, then adding them to a freezer-safe bag. They will last 3 months. Thaw overnight in the fridge before reheating and serving. 

Nutrition Information

Calories 191kcal (10%) Carbohydrates 31g (10%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 17mg (1%) Potassium 641mg (18%) Fiber 8g (32%) Sugar 8g (16%) Vitamin A 2IU (0%) Vitamin C 29mg (32%) Calcium 63mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 191

% 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.