Oven Roasted Parsnips with Thyme

parsnips 052

I love how around this time of the year we see more root vegetables appearing in the stores and markets. Rutabagas, carrots, sweet potatoes and parsnips are among my favorites. All of these can be cooked differently but roasting them produces a whole new flavor, and the oven does all of the work!

Crispy roasted parsnips

If you just can’t decide on one kind of veggie, you could try this Maple Roasted recipe I made recently. As if the mixture of roasted veggies didn’t taste good enough, the maple syrup will really make you take notice. But this time I just wanted to focus on the parsnip. I don’t think it gets the recognition it deserves, but you should really try it. Roasted parsnips also make a really great replacement for mashed potatoes, just cook them the same way you would with the potatoes and load up with the butter, cream, salt and pepper at the end. You can also steam, bake or slice them really thin and fry them to make parsnip chips.

Fresh raw parsnips ready for roasting

The parsnip is just like the carrot but tastes sweeter and can also be eaten raw. It’s ideal for giving flavor and body to stews, soups and casseroles. If you’re roasting a hunk of beef, throw in some sliced parsnips around the meat and the gravy will taste amazing.  Thanks giving is in a little over three weeks and I challenge you to add parsnips to your menu. Even the price of parsnips are appealing, you should be able to pick up a pound of parsnips for a couple of dollars. 

Roasted parsnips with thyme

Roasted parsnips with thyme

 

 

Oven Roasted Parsnips with Thyme

Prep Time: 10 minutes

Cook Time: 50 minutes

2

Ingredients

  • 2-3 pounds parsnips, washed
  • 2 tbsp olive oil
  • 2 tbsp fresh thyme, finely chopped
  • Salt and pepper to taste

Directions

  1. Preheat the oven to 375 degrees F.
  2. Slice the parsnips diagonally to about 1/4 inch thick and place them in a bowl.
  3. Add the olive oil, thyme, salt and pepper and toss well making sure the parsnips are well coated.
  4. Transfer to a baking sheet and place in the oven.
  5. Bake until they start to become golden brown around the edges and easily poked with a sharp knife.
  6. Serve at once.

Notes

You can add more fresh thyme or try changing it to fresh chopped rosemary or oregano.``

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36 comments


  • I love parsnips! These look perfect!

    November 02, 2013
    • foodnessgracious

      Thanks T, glad you like them :)

      November 02, 2013
  • Barb

    Is the degree of baking stated correctly, “395″ degrees??? That’s a new one for me!!!

    November 02, 2013
    • foodnessgracious

      Thanks Barb, it should have read 375, changed now!

      November 02, 2013
  • I love roasted veggies, especially with thyme (my favorite herb!).

    November 02, 2013
  • Nice recipe. There is nothing else that grows around here in the cold months. I’m always excited to come across a simple idea like this one. Thanks.

    November 03, 2013
  • Deb

    I just saw the freshest parsnips at the market and passed them by as they were not on my list of items to purchase. After seeing your scrumptious roasted parsnips I must plan a dinner to include this appealing autumn recipe!

    November 03, 2013
    • foodnessgracious

      Thank you Deb!

      November 04, 2013
  • I’m almost embarrassed to say I’ve never cooked with parsnips – I’ve always put them in the same family as turnips which is the one vegetable that I have a childhood abhorrence of – but you’ve convinced me otherwise!

    November 03, 2013
    • foodnessgracious

      Go get some parsnips :)

      November 04, 2013
  • Delicious! I had some parsnip soup for the lunch yesterday…gotta get more to make some roasted veggies.

    November 04, 2013
    • foodnessgracious

      Soup, I never thought of that Angie!

      November 04, 2013
  • This really looks amazing! I can’t wait to try it!

    November 04, 2013
    • foodnessgracious

      Thanks Carrian :)

      November 04, 2013
  • I love parsnips, but (foolishly) never roast them as a side! This is a must!

    November 04, 2013
  • That is about the biggest parsnip I’ve ever seen. The ones that we get around here are usually not much bigger than a finger in width.

    November 04, 2013
    • foodnessgracious

      Blah…baby parsnips. They would roast faster though :)

      November 05, 2013
  • I adore roasted root vegetables – beautiful dish Gerry!

    November 04, 2013
    • foodnessgracious

      Thanks Tricia :)

      November 05, 2013
  • Hi Gerry! I haven’t been to this blog before but love it! Your photography is beautiful and your recipes sound wonderful. I’ll be back!

    November 04, 2013
    • foodnessgracious

      Welcome Whitney, glad you found me!

      November 05, 2013
  • I’ve been practicing Thanksgiving. One of the things I’ve been practicing is parsnips. I think I need to squeeze one in before the series ends. I thought I’d decided on Roast Parsnips with Warm Bacon Vinaigrette. I made a lot of parsnips developing that idea. But maybe your version is better suited to a buffet. Now I’m in a kerfuffle. I thought I had decided. GREG

    November 04, 2013
    • foodnessgracious

      GREG I like your idea better. Warm bacon vinaigrette…yup!

      November 05, 2013
  • So rarely do I see the recipes with parsnips. Your dish looks amazing: so simple and savory!

    November 04, 2013
    • foodnessgracious

      Thanks Julia!

      November 05, 2013
  • Those look like the perfect Thanksgiving side dish!

    November 05, 2013
    • foodnessgracious

      Thanks Jackie, super easy leaving plenty of time to drink…beer :)

      November 05, 2013
  • I adore parsnips! I roast them and top with maple syrup for breakfast :)

    November 05, 2013
    • foodnessgracious

      Thanks Christina, that sound perfect for brekkie!!

      November 06, 2013
  • so wishing i had had these babies with my grilled hamburger tonight! They look amazing

    November 05, 2013
  • Beautiful parsnips, lovely Fall harvest side!

    November 06, 2013
  • This vegetable is soo under-rated… looks good!

    November 06, 2013
  • You know, Gerry, I admit I’m not much of a parsnip lover, but you’ve made them look so full of flavor here, I think I’ll give them a go!

    November 06, 2013
    • foodnessgracious

      Go for it Yas! You’ll love them..

      November 07, 2013
  • I love parsnips! They so don’t get enough airplay. These would be perfect for any Holiday dinner.

    November 07, 2013
  • [...] Carrots with Dill, via Civilized Caveman | Parsnips with Thyme, via Gerry Speirs | Chile Corn Pudding, via Martha [...]

    November 18, 2013

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