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roasted parsnips on a baking sheet

Oven Roasted Parsnips

A easy roasted parsnip recipe made with a few simple seasonings.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 191kcal
Author Ashley C.


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


  • 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.


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. 


Calories: 191kcal | Carbohydrates: 31g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 17mg | Potassium: 641mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2IU | Vitamin C: 29mg | Calcium: 63mg | Iron: 1mg