Roasted Parsnips

4.74 from 15 votes

Nov 10, 2020, Updated Mar 22, 2024

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My 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!

side shot of roasted parsnips on a baking sheet

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 vegetables. My parsnip recipe here is one that you will go back to repeatedly. You’ll see! These fantastic garlic butter roasted parsnips are a surefire way to make you like them, and they simplify your meal preparation. With less than ten minutes required to prep and pop them into the oven, they’re as hassle-free as they are tasty.

What Are Parsnips?

Parsnips are very similar to carrots. They grow in the ground with a long cone-shaped edible root, which is why 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. Parsnips can be found easily during the fall and winter months, but the ones picked in spring are notably sweeter and tastier.

Ingredients You’ll Need

Making parsnips recipes means gathering a bunch of earthy, sweet ingredients that transform this humble veggie into something tasty. For this recipe, you’ll need fresh parsnips alongside butter for richness, garlic for a punch of flavor, and a blend of herbs.

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 finely.
Herbs – I use half a tablespoon of minced fresh rosemary, but you can use any fresh herbs that you like.
Salt and Black Pepper – To taste.
Chopped Fresh Parsley – Used for garnish.

making garlicky butter in a black skillet

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.

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 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.

Serving Suggestions

I serve these buttered parsnips with something sweet and sticky, like my glazed broiled chicken thighs. You can also enjoy them with your Thanksgiving roast turkey or a holiday roasted beef tenderloin.

Parsnips are also lovely on a weeknight with a simple instant pot meatloaf or these quick and juicy boneless skinless chicken thighs.

side shot of roasted parsnips on a silver baking sheet

Proper Storage

Place leftover parsnips in food storage bags or airtight containers and keep them in the refrigerator for up to 3 days. You can also freeze them for up to 3 months.

To reheat, arrange the parsnips on a baking sheet and bake at 450˚F for about 3 to 5 minutes or until heated through.

More Parsnip Recipes

Easy Roasted Vegetables Recipes

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4.74 from 15 votes