Herb Roasted Parsnips Recipe - How to Roast Parsnips

Parsnips are fantastic. These sweet and nutty vegetables make their appearance over the winter months and if they’re not a part of your kitchen repertoire – they should be.

You can prepare parsnips in any number of ways, but few preparation methods can beat roasted parsnips – roasting really enhances the complex sweetness of this flavorful root vegetable.

In case you’re wondering, parsnips look pretty much just like white carrots.

Herb Roasted Parsnips (for about 4 side dish servings)

• 1 pound of parsnips, peeled and cut into wedges that are about ¾ thick at the bottom.
• 3 Tbls of olive oil (pr you can use vegetable oil if preferred)
• About 1 Tbls of minced fresh herbs or 1 tsp of dried herbs. Herbs that work well here include thyme, sage and rosemary
• Salt and pepper

Parsnip Roasting Instructions

1. Preheat your oven to 400
2. On a baking sheet, drizzle the oil over the parsnip wedges and toss on the chopped herbs. Toss the parsnip wedges around a bit to make sure they are evenly covered in oil.
3. Sprinkle salt and freshly cracked black pepper over the parsnips
4. Transfer the pan to your pre-heated oven and cook for 40 minutes, or until the parsnips have browned slightly on the outside and are creamy soft on the inside.
5. Taste and add more salt if necessary

These are perfect served beside roast beef.

Notes

• When buying parsnips, try to avoid the really monster looking big ones, as they can have woody stems and are generally tougher all over – small to medium sized parsnips are your best bet. If you have larger parsnips, cut out the woody core.
• You can add a lot of visual interest to this dish by mixing an equal part carrots to the parsnips. Carrots and parsnips can be roasted together ( they will cook in a similar time) and the flavors that work well with carrots will also work well with parsnips.