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!
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.
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.
Oven Roasted Parsnips with Thyme
- 2-3 pounds parsnips washed
- 2 tbsp olive oil
- 2 tbsp fresh thyme finely chopped
- Salt and pepper to taste
- Preheat the oven to 375 degrees F.
- Slice the parsnips diagonally to about 1/4 inch thick and place them in a bowl.
- Add the olive oil, thyme, salt and pepper and toss well making sure the parsnips are well coated.
- Transfer to a baking sheet and place in the oven.
- Bake until they start to become golden brown around the edges and easily poked with a sharp knife.
- Serve at once.
I love parsnips! These look perfect!
Thanks T, glad you like them :)
Is the degree of baking stated correctly, “395” degrees??? That’s a new one for me!!!
Thanks Barb, it should have read 375, changed now!
I love roasted veggies, especially with thyme (my favorite herb!).
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.
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!
Thank you Deb!
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!
Go get some parsnips :)
Delicious! I had some parsnip soup for the lunch yesterday…gotta get more to make some roasted veggies.
Soup, I never thought of that Angie!
This really looks amazing! I can’t wait to try it!
Thanks Carrian :)
I love parsnips, but (foolishly) never roast them as a side! This is a must!
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.
Blah…baby parsnips. They would roast faster though :)
I adore roasted root vegetables – beautiful dish Gerry!
Thanks Tricia :)
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!
Welcome Whitney, glad you found me!
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
GREG I like your idea better. Warm bacon vinaigrette…yup!
So rarely do I see the recipes with parsnips. Your dish looks amazing: so simple and savory!
Those look like the perfect Thanksgiving side dish!
Thanks Jackie, super easy leaving plenty of time to drink…beer :)
I adore parsnips! I roast them and top with maple syrup for breakfast :)
Thanks Christina, that sound perfect for brekkie!!
so wishing i had had these babies with my grilled hamburger tonight! They look amazing
Beautiful parsnips, lovely Fall harvest side!
This vegetable is soo under-rated… looks good!
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!
Go for it Yas! You’ll love them..
I love parsnips! They so don’t get enough airplay. These would be perfect for any Holiday dinner.
So good! I’ve made this multiple times. The sweetness of the parsnips really comes out when you roast them! Yum.
Do you peel the parsnips or do you give them a good scrubbing instead? I’ve always peeled mine when making a parsnip/turnip mash.
Hey Darrin, I always peel them as the skin can get kind of fibrous and tough.