19 Reviews

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!

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Mirj September 15, 2002

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.

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AuntMare January 15, 2008

Can't believe the inconvenience in attempting to just let you know that this is a great recipe.
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.
Many thanks, Chris.

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chris.5321_8897182 February 03, 2012

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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MichelleAnne1 June 01, 2010

This is a great recipe, which has become a firm favourite in our house. Sometimes roast parsnips can be “ woody “, by following this recipe they come out the oven perfect. I vary the preparation slightly by putting the parsnips in a plastic food bag, adding the oil, garlic and seasoning, then giving it a good shake to make sure they are covered evenly. Then, once on the baking tray, I sprinkle the cayenne over the parsnips. I do this again after turning them at the 15 minute mark…I do like them spicy ! Makes a great alternative to chips or potatoes. Works just as well with just olive oil for traditional roast parsnips for a Sunday roast. Well done S’kat ! This is a simple but wonderful recipe, thank you.

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brucekitty October 02, 2006

Terrific recipe! I'd never eaten parsnips, but picked up a bunch tonight at the store and decided I'd figure out what to do with them later--well, this was a wonderful choice! Spicy and sweet and really nicely textured. I could have eaten the entire batch for dinner! Thanks for another winner, s'kat!

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spatchcock September 22, 2004

excellent but remember folks parsnips are not low cal go easy on them

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emrose355 July 18, 2015

Taste good with unhomoginised organic yogurt mixed with organic fresh pressed garlic and a little grey sea salt. They got dark but they were still kind of tough. Organic parsnips from our weekly local organic basket, avocado oil as I understand it is healthier to heat than olive oil, organic garlic, plus the rest of the ingredients. I'd try another recipe next time.

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UmmBinat November 24, 2013

Yummy. I just sprayed the pan with oil and sprayed the top of the parsnips with a little more oil. Then baked. Salted after. Easy and fast. Thank you

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Nado2003 May 17, 2013

I tossed the parsnips in a boil with the oil and cayenne, then added a bit of paprika. I accidentally cooked these at 350 so they didn't get the same texture, but they were delicious. We dipped them in a little honey too. Thanks for sharing!

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rsnelling42 November 22, 2012
Oven-Roasted Parsnips