A truly underrated member of the root vegetable family, these easy oven roasted parsnips are sweet, packed full of flavor, and make the perfect side dish for a holiday table.
Wash the parsnips thoroughly and peel them. The skin is edible so you can leave it on - but make sure to wash the parsnips thoroughly and scrub with a veggie brush.
Cut into medium size rounds with around 1 inch (2 cm) thickness.
Spread the parsnips across a parchment-lined baking tray and drizzle with the oil, garlic powder, onion powder, oregano, salt, and pepper.Toss well with your hands to make sure the parsnips are well coated and redistribute them so they aren’t too close together.
Transfer the tray to the preheated oven and roast for up to 25-30 minutes (flipping them halfway), or until they become tender (use a fork to check).
How to Store
Store: allow the roasted parsnips to cool and store in an airtight container in the fridge for 3-5 days.Freeze: I prefer not to (as they become mushy). However, you can freeze the cooled parsnips in an airtight container or Ziplock bag for several months. Reheat from frozen for the least mushy results.Reheat: you can microwave the parsnips (in 30-second increments - though they’ll be soft). Alternatively, reheat in the oven (at 325ºF/160ºC) or on the stovetop (with a little butter/oil) until warm and slightly crispy.
Video
Notes
Parsnip Peel Chips: To keep this recipe no-waste, you can optionally make chips out of the parsnip peels. Arrange the peels on a baking tray, drizzle with olive oil, and toss with some salt and pepper. Cook alongside your roasted parsnips for the last 10-12 minutes of baking until they become crisp and crunchy.