Roasted parsnips with garlic butter seasoning are great side dish for any meal. Parsnips are one of the most underrated vegetables, it’s natural sweet nutty earthy flavor makes them taste great. These roasted parsnips are like parsnips fries that are healthy, easy to make, and very tasty!
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Naturally sweet, nutty, earthy roasted parsnips
If you never tried roasted parsnips it’s time you give it a whirl. You probably would have added parsnips to soup or made parsnips puree of it, but have you made parsnips fries?
Parsnips have a naturally sweet, nutty, earthy flavor to them which kind of gets enhanced by roasting them with spices-herbs-butter.
Looking to add more varieties of vegetables to your diet? Try this parsnip roasted in the oven. A simple vegetable side dish that’s low-carb but tastes great, I would say it better than mashed potatoes. A quick and easy side dish that pairs perfectly with roast chicken, steak, grilled fish, or with pork.
Parsnips are a versatile vegetable, you can change the seasoning to any flavor that you enjoy. Try adding anything from Italian seasoning to simple garlic-herb-butter sauce, or go bold with Cajun seasoning.
My fussy eaters gobbled roasted parsnips like it was chips. I was elated to see my kids not only eat the vegetable but love it.
Give it a try, you won’t be disappointed! This savory side dish takes 45 minutes to make from start to finish.
Ingredients
- 1 ½ pounds parsnips
- 2 tablespoons olive oil
- 1 tablespoon butter (melted)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt to taste
- ½ teaspoon pepper
- 1 teaspoon red chili flakes
- Garnish-
- Fresh parsley
Parsnips –
Parsnips look just like a carrot but whiter in color. Select the best parsnips, they have to be whiter, smaller, and firm. Bigger parsnips will have a bitter core, small to medium-sized ones are best.
Olive oil –
Use good quality extra virgin olive oil. Olive oil can be substituted with avocado oil.
Butter –
Mix of olive oil and butter adds both flavor and richness. You’ll love the flavor of butter on roasted parsnips.
Garlic powder –
The flavoring agent! I added garlic powder, you can substitute it with fresh garlic. Use 1 to 2 cloves of garlic finely minced.
Onion powder –
The flavor of onion with parsnips is such a great combination. Parsnips have a natural sweetness to them, and onion and garlic powder adds the savory flavor a perfect balance.
Salt & pepper –
Season parsnips with salt and pepper to taste.
Red chili flakes –
For heat. Sweet, savory with mild heat is a perfectly balanced seasoning for me. Skip red pepper flakes if you don’t want heat, I highly recommend you don’t skip.
Ingredients additions & substitutions
Parsnips are a versatile vegetable, experiment with other seasoning that you enjoy. Try adding anything Italian seasoning, to simple garlic-herb-butter sauce, or go bold with Cajun seasoning. Experiment with cumin, and coriander powder.
For sweeter parsnips add little honey.
Change the garnish to jazz it up –
A squeeze of lemon
Sprinkle with dill and thyme
Drizzle of balsamic vinegar
How to make it
Prep the parsnips
Peel the skin of parsnips. Cut into batons (watch the video to see how to cut into batons).
Make the seasoning
In a small bowl mix olive oil, melted butter, garlic powder, onion powder, salt, and pepper to taste, and red chili flakes.
Coat parsnips
Transfer cut parsnips to a baking tray(spray oil over a tray).
Pour the garlic-butter sauce over the parsnips.
Toss to coat well. Spread parsnips in a single layer.
Roast in oven
Roast parsnips in preheated oven at 425F for 25-30 minutes. Stir them halfway through baking.
Garnish & serve
Transfer roasted parsnips to a serving plate. Garnish with fresh chopped parsley and serve immediately hot.
Recipe tips
- It’s best to use small to medium-sized parsnips for better taste.
- Bigger size parsnips have a bitter core. Its core is thick and woody in taste. Cut off the core for better taste.
- Cut parsnips into even size to ensure its evenly roasted.
- Spread parsnips in single layer while baking. Stir them halfway through baking.
Roasted parsnips variations
- Make it sweeter. Add honey or maple syrup along with other ingredients to make it sweeter.
- Curried parsnips. Toss parsnip in curry powder.
- Kick of heat with cayenne pepper or red chili flakes.
- Cut parsnips into thick coin shapes for a different look.
FAQS
Parsnips have a sweeter, licorice-like taste with a hint of spice. Its unique taste makes it a versatile vegetable that goes with any flavoring.
Yes, the skin of parsnips is tough and woody. It can taste bitter. Be sure to peel off the skin before roasting.
No, not needed. The roasted parsnips recipe cooks parsnips in the oven until it’s fork-tender.
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📋Garlic Butter Roasted Parsnips
Ingredients
- 1 ½ pounds parsnips
- 2 tablespoons olive oil
- 1 tablespoon butter melted
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt to taste
- ½ teaspoon pepper
- 1 teaspoon red chili flakes
- Garnish-
- Fresh parsley
Instructions
- Peel the skin of parsnips. Cut into batons (watch the video to see how to cut into batons).
- In a small bowl mix olive oil, melted butter, garlic powder, onion powder, salt, and pepper to taste, and red chili flakes.
- Transfer cut parsnips to a baking tray(spray oil over a tray).
- Pour the garlic butter sauce over the parsnips.
- Toss to coat well. Spread parsnips in a single layer.
- Roast parsnips in preheated oven at 425F for 25-30 minutes. Stir them halfway through baking.
- Transfer roasted parsnips to a serving plate. Garnish with fresh chopped parsley and serve immediately hot.
Notes
Nutrition
Recipe Notes
- It’s best to use small to medium-sized parsnips for better taste.
- Bigger size parsnips have a bitter core. Its core is thick and woody in taste. Cut off the core for better taste.
- Cut parsnips into even sizes to ensure its evenly roasted.
- Spread parsnips in a single layer while baking. Stir them halfway through baking.
Created by Jyothi Rajesh
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Jyothi Rajesh is the founder of the food blog, Curry Trail. She lives in Bangalore, India and is the mom of two beautiful kids. Her passion is creating and sharing delicious and easy recipes for the home cook. She’s been blogging since 2007 and many of her recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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