My Garlic Butter Roasted Parsnips are sweet, savory, delicious and complemented perfectly with a real buttery garlic topping. They are perfect for the holidays, and so easy that you’ll want to serve them every week!
AN EASY ROASTED PARSNIPS RECIPE
Roasted veggies are all the rage, and it’s easy to see why. Roasting is super simple to do, and brings out all the deeper flavors of the veggies you’re roasting. But as delicious as roasted carrots or broccoli can be, roasted parsnips really take the cake! Honestly. These yummy root veggies are naturally sweet and earthy, and really show off their flavors after roasting.
WHAT IS A PARSNIP?
Parsnips are very similar to carrots. They grow in the ground, with a long cone-shaped edible root: hence, they’re called root vegetables, like carrots, potatoes, and turnips. As for flavor, these cream-colored beauties taste similar to carrots, but with a more pronounced sweetness.
- Fresh Parsnips: You’ll need about 2 ½ 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 be sure to adjust the amount of regular salt used in the recipe.
- Fresh Garlic: Put the garlic through a garlic press, or mince it very, very finely.
- Herbs: I use half a tablespoon of minced fresh rosemary, but you can use any fresh herbs that you like.
- Salt and Pepper: To taste.
- Chopped Fresh Parsley: For garnish.
TIPS FOR PREPARING PARSNIPS
- Smaller Is Better: While large parsnips can be fine, they are more likely to have tough, woody cores which have to be cut away and discarded. Smaller parsnips are more likely to have tender, edible cores. Less prep!
- 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 of course, but the following method is very simple: 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.
HOW TO COOK PARSNIPS IN THE OVEN
- Spread on a Baking Sheet. Preheat oven to 450˚F. Spread out the parsnips on a rimmed baking sheet. Set aside.
Make the Garlic Butter. 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. Season with salt and pepper. Toss to coat. Spread 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.
- Enjoy! Garnish with parsley, crushed red pepper flakes (optional), and serve.
- Chicken: I love serving these delicious parsnips with something sweet and sticky, like my Glazed Broiled Chicken Thighs. The natural sweetness of the veggies really pairs perfectly with the chicken!
- Turkey: Thanksgiving, is that you knockin’?! Heck yes! Enjoy these parsnips with your Thanksgiving Roast Turkey!
- Beef: While these parsnips are definitely perfect with a holiday Roasted Beef Tenderloin, they are also lovely on a weeknight with a simple Instant Pot Meatloaf!
- Omelette: If you want to add a bit of substance to a vegetarian meal, these parsnips are a great way to do it! I recommend my easy and bright Slow Cooker Veggie Omelette for a super-simple entree!
HOW TO STORE AND REHEAT LEFTOVERS
- To refrigerate: place leftovers in food storage bags or airtight containers and keep in the refrigerator for up to 3 days.
- To reheat: place the parsnips on a baking sheet and bake at 450˚F for about 5 minutes, or until heated through.
- Can these be frozen? You can freeze roasted vegetables for up to 3 months, but the texture may degrade once they’re thawed and reheated.
- To freeze, place in a single layer on a plate or tray and freeze until frozen solid. Then store the frozen parsnips in freezer bags, pushing out as much air as possible before sealing. Thaw in the refrigerator before reheating.
More Roasted Vegetables Recipes
Tools Used in this Recipe
GARLIC BUTTER ROASTED PARSNIPS
- 2 to 2½ pounds parsnips
- 5 tablespoons butter
- 4 cloves garlic, pressed
- ½ tablespoon minced fresh rosemary, or any other fresh herbs that you prefer/have on hand
- ¼ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- Chopped fresh parsley, for garnish
- crushed red pepper flakes, for garnish, optional
- Preheat oven to 450˚F.
- Prepare the Parsnips: Wash and peel (optional) the parsnips. Cut parsnips down the center, longwise. Then cut each half into 3 to 4 batons. From there, cut away any tough, woody core.
- Spread out the parsnips on a large rimmed baking sheet. Set aside.
- Melt butter in a skillet set over medium heat.
- Stir in the garlic and cook for 20 seconds, or until fragrant. DO NOT burn the garlic.
- Remove from heat and stir in the rosemary.
- Pour the garlic butter over the parsnips.
- Season with salt and pepper.
- Toss to coat.
- Spread parsnips out in a single layer.
- Roast for 10 minutes.
- Stir the parsnips and continue to roast for 8 to 10 more minutes, or until tender.
- Remove from oven.
- Taste for salt and pepper, and adjust accordingly.
- Garnish with parsley and pepper flakes. Serve.