Roasted Parsnips

4.74 from 15 votes

Nov 10, 2020, Updated Mar 22, 2026

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This easy roasted parsnips recipe makes tender, caramelized parsnips coated in a rich garlic butter sauce. They’re sweet, savory, and perfect as a simple side dish for weeknights or holiday dinners.

side shot of roasted parsnips on a baking sheet

Why You’ll Love These Roasted Parsnips

Roasting is one of the easiest ways to bring out the natural sweetness and deeper flavors of vegetables, and these roasted parsnips are no exception. Whether you’re making this recipe or a mix like roasted sweet potatoes with parsnips and carrots, roasting transforms simple ingredients into something seriously delicious.

These garlic butter roasted parsnips are a go-to side dish that you’ll come back to again and again. With less than ten minutes of prep, they’re as easy as they are flavorful.

What Are Parsnips?

Parsnips are similar to carrots, with long, cone-shaped roots that grow underground, making them part of the root vegetable family, along with potatoes and turnips. These cream-colored veggies have a naturally sweet, slightly nutty flavor, similar to carrots but more pronounced. When roasted, parsnips become tender, caramelized, and even sweeter, which is why roasted parsnips make such an easy and flavorful side dish. You’ll find them most often in the fall and winter, though spring parsnips tend to be even sweeter.

Ingredients You’ll Need

This roasted parsnips recipe features a handful of simple ingredients. Butter adds richness, garlic brings bold flavor, and fresh herbs tie everything together for an easy, flavorful side dish.

Parsnips – You’ll need about 2½ pounds of fresh, small parsnips, peeled and cut into batons.
Butter – This recipe uses 5 tablespoons of butter. You can use salted or unsalted, but if using salted, adjust the amount of regular salt used in the recipe.
Fresh Garlic – Put the garlic through a garlic press or mince it finely.
Herbs – I use 1/2 tablespoon of minced fresh rosemary, but you can use any fresh herbs you like.
Salt and Black Pepper – To taste.
Chopped Fresh Parsley – Used for garnish.

How To Cook Parsnips

Getting these roasted parsnips just right is all about simplicity with a touch of gourmet flair. Let me walk you through the easy steps to achieve those perfectly golden, flavor-packed parsnips that’ll have everyone asking for seconds.

making garlicky butter in a black skillet — Make the garlic butter.

cut up raw parsnips on a baking sheet — Make the garlic butter.

Spread on a Baking Sheet. Preheat oven to 450˚F. Spread out the parsnips on a rimmed baking sheet. Set aside. Melt the butter in a skillet set over medium heat. Stir in the garlic and cook for 20 seconds or until fragrant. Remove from the heat and stir in the rosemary.
Coat with the Garlic Butter. Pour the garlic butter over the parsnips and season them with salt and black pepper. Toss to coat and spread the parsnips out in a single layer.
Roast. Roast the parsnips in the preheated oven for 10 minutes. Then, give the parsnips a stir, and continue to roast for 8 to 10 more minutes, or until tender. Remove from the oven. Taste for salt and pepper, and adjust accordingly.

overhead shot of a baking sheet with roasted parsnips

Recipe Tips

Smaller is better: While larger parsnips can work, they are more likely to have tough, woody cores that have to be cut away and discarded. Smaller parsnips are more likely to have tender, edible cores.
Peeling is optional: Most people peel their parsnips, but if you have found good small parsnips (preferably organic), you can simply scrub them as you would carrots or new potatoes and leave the peel intact. It’s up to you! I like to leave the peel on.
How to cut: You can cut the parsnips however you like, but this is simpler: Once you’ve cleaned the parsnips, cut them down the center, longwise. Then cut each half into 3 to 4 batons. From there, cut away any tough, woody core. If you like, halve the remaining pieces crosswise, leaving you with parsnip “fries” that are about 3 inches long.

Serving Suggestions

Holiday meals: These roasted parsnips are perfect alongside a Thanksgiving roast turkey, a holiday roasted beef tenderloin, or even an Easter rack of lamb.
Weeknight dinners: They also make an easy side dish for everyday meals! Try them with a simple instant pot meatloaf or these quick and juicy boneless skinless chicken thighs.
Sweet and savory pairings: I especially love serving them with something a little sweet and sticky, like my glazed broiled chicken thighs.

side shot of roasted parsnips on a silver baking sheet

Proper Storage

Fridge or Freezer: Store leftover parsnips in airtight containers in the refrigerator for up to 3 days. They’re great for turning into a cozy bowl of my parsnip and potato soup the next day. You can also freeze them for up to 3 months.
Reheating: Arrange the parsnips on a baking sheet and bake at 450˚F for about 3 to 5 minutes or until heated through.

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4.74 from 15 votes