Roasted Parsnips

Christina and June roasted some parsnips for the South Arm Cooking Club for Seniors.  Roasting parsnips really brings out the vegetable’s sweet flavour.  This recipe can be multiplied endlessly – just count on about one medium parsnip per person.


Roasted Parsnips have a strong aroma to it.  Not everyone will like it.  Paul just tried one and said no thank you.  This is the first time Paul tried parsnip.  This recipe is for 1 serving.


  • 1 parsnip
  • 1 teaspoon olive oil
  • pinch of salt


Parsnip is a root vegetable related to the carrot. Parsnips look like carrots, but are  white (or pale yellow) instead of orange in colour.  It has a stronger flavor.


Roasted-Parsnips-3-300x200Preheat oven to 425F.

Peel the parsnips and cut them into 2-inch lengths.  Quarter the thickest pieces, halve the medium ones and leave the thinnest ones whole.  The objective is to get same size parsnips sticks.

Toss the cut parsnips with olive oil and salt, then spread evenly on a baking sheet lined with parchment paper or foil.

Roasted-Parsnips-4-300x200Bake for 35 minutes, turning half way through, or until tender and browned.  This can be served as a side dish or snack.

Christina and June, thank you for making this simple roasted parsnips.

2 thoughts on “Roasted Parsnips

  1. Pingback: Chow Times » Guide to Winter Root Vegetables

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