These Roasted Parsnips are crispy, easy to prepare and kissed with a gorgeous garlic rosemary flavour!
Parsnips are one of those vegetables that if they’re poorly prepped, they’re really bad. But if they’re treated right, my god they are delicious. And in my opinion there is no more delicious way to prepare parsnips than to roast them. Follow me…
Parsnips are a funny vegetable, because it’s rare you ever see them looking the same. Sometimes they’ve got a very thin tip and a huge stalk, almost circular in some cases. Other times they’re more of a carrot shape. Ideally you’re looking for parsnips that are similar in size and that don’t have a super thin end. Just so they all cook as evenly as possible.
Do you have to peel parsnips?
Typically I do, especially if they’re older parsnips. If all your parsnips are relatively smooth you can get away with just giving them a good scrub though.
How do you cut parsnips?
You’ll want to slice them in half lengthways. From there you need to slice off the stem/root. I do this after slicing in half because you can then see how deep the root goes. Very big parsnips will need to be quartered, whilst very small ones can be left whole. Again, just try and make sure they’re all similar size.
Process shots: add parsnip to chopping board (photo 1), peel (photo 2), halve (photo 3), slice off root (photo 4).
The best way to cook parsnips is to roast them. They crisp up so beautifully it’d be rude not to!
Do you have to boil parsnips before roasting?
Nope! You can throw them straight in the oven. Even if they’re fairly thick they’ll still cook right through and come out nice and crispy.
How do you roast parsnips?
A few things to consider:
- Oil – You’ll want to lightly cover the base of a pan with oil and get it nice and hot before you add the parsnips. This will help them crisp up right from the get go. I recommend an oil with a high smoking point like vegetable oil.
- Space – Like most veggies, parsnips will steam as they roast, so just make sure they’re spaced out otherwise they won’t crisp up. Use two trays if you have to.
- Seasoning – Parsnips take on a range of different flavours really nicely, but my favourite is garlic and rosemary. I recommend adding them towards the end of cooking otherwise they’ll burn and go bitter.
Process shots: heat oil in the oven (photo 1), add parsnips and toss in oil (photo 2), roast (photo 3), flip then roast again (photo 4), add rosemary & garlic (photo 5), quickly roast again (photo 6).
Can I make them ahead of time?
They are best served fresh, but you can bake them as stated (leaving off garlic and rosemary) then tightly store in the fridge. Add back to a pan when needed and toss in garlic and rosemary then bake at a slightly lower temp until hot and crispy again.
Alrighty, let’s tuck into the full written recipe for these roasted parsnips shall we?!
How to Roast Parsnips (Full Recipe & Video)
Rosemary Garlic Roasted Parsnips
- Large Baking Tray (use two if needed to comfortably fit the parsnips)
- Sharp Knife & Chopping Board
Ingredients (check list):
- 2lb / 1kg Parsnips
- 4 tbsp Vegetable Oil (or enough to lightly cover the base of the pan)
- 1 tbsp finely diced Fresh Rosemary
- 3-4 cloves of Garlic, finely diced
- Salt & Pepper, to taste
- Flaky Sea Salt, to serve (optional)
- Add 4 tbsp vegetable oil to a large pan (or enough to lightly coat the whole base of the tray) and place in the oven at 200C/390F to get nice and hot whilst you prep the parsnips.
- Peel each parsnip, then slice in half lengthways. Quarter larger ones if you need to, just try and ensure they're all roughly the same size. Slice off the root at the top.
- Once the oil is nice and hot carefully add the parsnips in two rows, with the larger end touching the outside of the tray (see video below for reference). Add a good pinch of salt and pepper, then use your tongs to flip & coat the parsnips in the oil.
- Place in the oven for 20-25mins, or until they just about start browning on the top, and are a deeper brown underneath. They should just about be fork tender at this point. If you notice they start charring too quickly just lower the temp slightly.
- Take out the oven and flip the parsnips. Place back for another 15mins, or until they're deep golden and crispy on both sides. Remove again, sprinkle over rosemary & garlic and toss to coat the parsnips as best you can. Pop back in the oven for 3-5mins, or until you notice the garlic starting to lightly brown (careful as it will burn quickly).
- Serve up parsnips with some flaky sea salt sprinkled over, along with any rosemary & garlic left on the pan. Enjoy!
Quick 1 min demo!
Your Private Notes:
For another garlic and rosemary recipe check out my Garlic Rosemary Roasted Sweet Potatoes!
For more similar recipes check out these beauties:
Roast Dinner Vegetable Sides Recipes
- Parmesan Roasted Cauliflower
- Roasted Broccolini
- Honey Balsamic Roasted Carrots
- Garlic Green Beans
- Smashed Brussels Sprouts
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