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5 from 7 votes
overhead shot of a baking sheet with roasted parsnips
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GARLIC BUTTER ROASTED PARSNIPS

4 8 4
WW Freestyle: 4
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Sweet and earthy parsnips are coated in an easy, homemade garlic-butter sauce, and then roasted to perfection.
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 229
Author: Katerina | Diethood

Ingredients

  • 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

Instructions 

  • 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.
Nutrition Facts
GARLIC BUTTER ROASTED PARSNIPS
Amount Per Serving
Calories 229 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g30%
Cholesterol 25mg8%
Sodium 199mg8%
Potassium 717mg20%
Carbohydrates 35g12%
Fiber 9g36%
Sugar 9g10%
Protein 2g4%
Vitamin A 292IU6%
Vitamin C 33mg40%
Calcium 74mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: easy side dish, healthy side dish, roasted root vegetables, roasted vegetables, thanksgiving sides