Roasted Parsnips

5 from 3 votes

If you love roasted vegetables, this recipe for roasted parsnips with herbs and parmesan cheese is a simple and delicious way to enjoy them. Serve them as an easy side with dinner or for the holidays. Gluten-free and vegetarian.

Course Side Dish

Cuisine American

Keyword how to roast parsnips, parsnip recipe, roast parsnips, roasted parsnips

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 195kcal

Author Kelly Nardo

Ingredients

2 pounds parsnips, peeled and cut into matchsticks
1 1/2 tablespoons olive oil
1 teaspoon dried parsley
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated parmesan cheese (1 ounce - I like to grate mine fresh)

Instructions

Preheat the oven to 400 degrees Fahrenheit and line 1-2 large baking sheets with parchment paper.
Prep your parsnips. Peel parsnips and cut them into even-sized matchsticks. If you have very large parsnips with a fibrous inside, cut that part out. Toss with oil, dried parsley, dried thyme, salt, and pepper, making sure to coat fully. I like to do this on the baking pan to save a dish, but you can also do it in a large bowl.
Roast parsnips. Spread parsnips on your baking sheets in a single layer, ensuring they are not crowded and leaving room for airflow. Roast for 30 minutes, flipping/stirring once around the 20-minute mark. Remove from the oven and move to one large baking sheet in an even layer. Sprinkle with parmesan cheese. Roast for another 5 minutes until the cheese is browned and crispy and the parsnips are tender.
Enjoy! Serve as is or garnish with some fresh herbs.

Nutrition