Oven-Roasted Parsnips

"Slightly sweet and spiced to taste, these are a fun alternative to regular oven-baked french fries."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by May I Have That Rec photo by May I Have That Rec
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by May I Have That Rec photo by May I Have That Rec
Ready In:
40mins
Ingredients:
5
Serves:
4
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ingredients

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directions

  • Preheat oven to 450-degrees.
  • Layer parsnips on baking sheet in single layer.
  • Sprinkle with next three ingredients, tossing well to ensure everything is coated well.
  • Roast 15 minutes on bottom rack, stirring occasionally.
  • Sprinkle with the garlic and roast until well browned, about 15 minutes longer.
  • Let cool slightly, adjust salt if necessary and serve.

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Reviews

  1. These were outstanding! I have now found my new favorite roasted vegetable! I used some authentic Hungarian paprika instead of cayenne, and added a few crushed sprigs of fresh thyme. My kids thought they were funky potatoes, and since they were shoveling them into their mouths, I didn't give away the secret. Thanks s'kat, these are great!
     
  2. I have never had parsnips before and am trying to incorporate more veggies in my diet. These were GREAT! I mixed everything in a big bowl and spread them on the cookie sheet. Mine didn't take the whole time to cook, just 20 minutes before they started to get too brown. I can't wait to go back to the store to buy more parsnips. Thanks for introducing me to a wonderful new taste.
     
  3. I've never had roasted parsnips before (only in stews) and this might just be my new favorite way to eat them! They're so easy to make but also so flavorful!
     
  4. Can't believe the inconvenience in attempting to just let you know that this is a great recipe. <br/>Perhaps I'm a techno dinosaur. Do want to let you know that this recipe has a great punch of flavour and is definitely a nice change to oven fries. <br/>Many thanks, Chris.
     
  5. Very tasty little treats! I made these for my Mom and I (the rest of the family would not touch them!) I added the garlic from the beginning...I didn't read the recipe all of the way through...thankfully, all was okay. They did not make it to our dinner plates, we just kept walking by the dish and popped a few into our mouths - GONE in 10mins!!!
     
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Tweaks

  1. These turned out wonderfully. I cooked at 400 degrees because I was simultaneously cooking salmon. They were not crisp; I'm not sure if it's the temp or if they just aren't supposed to be. Nonetheless, they had a great flavor. Instead of salt/garlic I used garlic salt with great results. VERY good recipe.
     
  2. Very tasty! I had baby parsnips from the garden so I left them whole, parboiled them for 4 minutes. Used chili flakes instead of cayenne. Enjoyed by both of us Thanks s'kat - love those parsnips
     
  3. These were outstanding! I have now found my new favorite roasted vegetable! I used some authentic Hungarian paprika instead of cayenne, and added a few crushed sprigs of fresh thyme. My kids thought they were funky potatoes, and since they were shoveling them into their mouths, I didn't give away the secret. Thanks s'kat, these are great!
     

RECIPE SUBMITTED BY

Food, felines, vino, photography
 
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