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A serving of roasted parsnips with thyme and browned cut sides
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Roasted Parsnips Recipe

Simple parsnip batons roasted with olive oil and thyme until golden at the edges and tender inside.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 173.1
Ingredients Equipment Method Video Notes

Ingredients
  

  • 600 g parsnips peeled and trimmed weight; about 1 1/3 pounds
  • 2 tablespoons olive oil 27 g
  • 2 teaspoons fresh thyme 2 g leaves or tender short sprigs
  • 1/2 teaspoon fine salt 3 g
  • 1/4 teaspoon black pepper .6 g

Equipment

  • 1 18-by-13-inch rimmed baking sheet
  • 1 Mixing bowl
  • 1 Vegetable peeler
  • 1 Knife and cutting board
  • 1 Spatula

Method
 

  1. Heat oven to 425°F (218°C). Scrub and peel the parsnips, trim the ends, and remove any tough woody core from large roots. Cut into 3–4-inch batons about 1/2 inch thick, dividing the thick shoulders more than the narrow tips. Dry well.
  2. Toss with olive oil, thyme, salt, and pepper. Spread on an 18-by-13-inch rimmed baking sheet in a single layer with space between pieces, placing flat cut sides against the pan.
  3. Roast 15 minutes, then turn with a spatula. Roast another 10–15 minutes, until golden on several sides and a fork enters the thickest pieces easily. Remove thin pieces earlier if needed. Serve hot, divided into four portions; remove any woody thyme stems.
  4. Refrigerate leftovers within two hours, or one hour above 90°F (32°C). Use within 3–4 days and reheat to 165°F (74°C).

Video

Notes

Nutrition is estimated per one-fourth of the recipe and includes all measured oil and salt. Thyme sugar is unavailable in the source and omitted from the sugar estimate; the 2 g quantity has minimal effect. Optional herb substitutions are not included.
Video credit: Videojug, How To Make Roasted Parsnips, a related instructional demonstration. Follow this written recipe for the olive oil and thyme amounts, cut size, and roasting schedule.