Oven Roasted Parsnips

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

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 191kcal

Author Katie G.

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

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

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