Table of Contents
Deliciously seasoned and spiced, these roasted parsnips are a fantastic accompaniment to any main dish. With a crispy golden exterior and a soft interior, these parsnips are not only flavorful but also packed with nutrition, serving as a healthy source of carbohydrates and fiber. They are Paleo, gluten-free, Whole30, and vegan-friendly.
Parsnips resemble large white carrots, as they are closely related. However, parsnips have a less sweet taste (despite having the same sugar content) and a starchier texture, similar to sweet potatoes and white potatoes when cooked. They offer a mild and neutral flavor with hints of nuttiness and earthiness.
Parsnips Nutrition
A single cup (133g) of cooked parsnips provides approximately 100 calories, 24 grams of carbohydrates (including 6-7 grams of fiber), and a small amount of protein. They are rich in various phytonutrients, vitamins, and minerals, particularly vitamins C and K. Their notable feature is the high content of soluble and insoluble dietary fiber.
One cup delivers 25-30% of the daily recommended fiber intake, which benefits digestive health, blood sugar regulation, and heart health. Parsnips also serve as a good prebiotic food, nourishing the beneficial bacteria in the gut.
How To Roast Parsnips
Parsnips can be prepared similarly to other root vegetables: boiled, steamed, mashed, baked, fried, or roasted.
In this recipe, I’ve coated the parsnips with a blend of delightful spices and seasonings before roasting them to a perfect golden brown. The exterior turns crispy and slightly chewy, while the interior remains wonderfully soft. For a touch of freshness, I garnish them with fresh parsley and lemon zest.
I enjoy serving roasted parsnips as a side dish, as they complement a wide range of dishes, especially steak and chicken. Leftover roasted parsnips are also delicious with a fried egg on top. If you try this recipe, let me know how it turns out!
More Vegetable Side Dishes
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Deliciously seasoned and spiced, these roasted parsnips make for a nutritious, healthy side dish that pairs well with a variety of main courses.
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Preheat the oven to 200 C / 400 F.
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Peel and cut the parsnips, place in a bowl, drizzle with olive oil, sprinkle with spices, salt, and pepper, and coat evenly using your hands.
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Line a flat baking tray with parchment paper lightly greased with olive oil. Spread the parsnips and bake for 20-25 minutes until golden brown.
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Serve sprinkled with fresh parsley and a hint of lemon zest (optional) or other preferred fresh herbs.
Calories:
183
kcal
|
Carbohydrates:
29
g
|
Protein:
2
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
308
mg
|
Potassium:
601
mg
|
Fiber:
8
g
|
Sugar:
8
g
|
Vitamin A:
126
IU
|
Vitamin C:
26
mg
|
Calcium:
61
mg
|
Iron:
1
mg