Roasted Parsnips
Learn how to roast parsnips properly and prevent them from drying out. This parsnip recipe is the best and makes a sweet and tender side dish.
Prep Time15 minutes mins
Cook Time30 minutes mins
Course: Side Dish
Cuisine: American
Keyword: Roasted Parsnips
Servings: 8 servings
Calories: 123kcal
Author: Cindy
- 2 pounds parsnips
- 3 tablespoons unsalted butter melted
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons chopped parsley optional for serving
Preheat oven to 425ºF (218ºC). Place oven rack to the center position.
Wash and peel parsnips. If using large varieties, cut them into uniform pieces between 1/2 to 1-inch wide and about 4-inch long.
In a large bowl, toss parsnips with melted butter, salt and pepper.
Spread out the parsnips and distribute evenly on the baking sheet.
Cover tightly with foil and cook for 15 minutes.
Remove the top piece of foil and roast parsnips for an additional 15-18 minutes or until fork tender.
Season with more salt and pepper. Sprinkle with chopped parsley and serve warm.
- Make it Vegan, Dairy-Free, and Paleo: Use olive oil instead of butter.
- Make it Whole30: Use extra-virgin olive oil instead of butter and use sea salt.
Calories: 123kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 230mg | Potassium: 425mg | Fiber: 6g | Sugar: 5g | Vitamin A: 130IU | Vitamin C: 19.3mg | Calcium: 42mg | Iron: 0.7mg | Net Carbs: 14g