Parsnips Recipes

This roasted parsnip recipe has my heart because it’s the perfect blend of savory and sweet, giving me all the cozy vibes I crave. Plus, the garlic butter and Parmesan take it up a notch, making it feel like a fancy treat without actually having to leave my home!

My passion is creating mouthwatering parsnip recipes that accentuate their inherent sweetness and nutritional bounties. Parsnips are loaded with vitamins and minerals and are a wonderful potato substitute.

For this recipe, I take 1 pound of parsnips and coat them in olive oil, salt, and pepper. On occasion, I will use honey, fresh thyme, or some other accentuating agent to amplify the flavor.

But parsnips stand quite well on their own, characteristically soft and sweet.

Ingredients

Parsnips:
High in fiber and vitamins, brings sweetness and earthiness.

Olive Oil:
Fats that are healthy for the heart, boost flavor and texture.

Salt:
Mineral that is found in abundance in the human body, yet many don’t get enough of it.

Because of its abundance and importance in ensuring so many body functions run smoothly, I no longer think of it as a supplement; it might as well be classified as an essential mineral.

Black Pepper:
Contributes warmth and sophistication.

Honey/Maple Syrup:
Sweetness from nature harmonizes with the flavor of the parsnip.

Ingredient Quantities

• 1 pound parsnips, peeled and cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons honey or maple syrup (optional)
• 1 teaspoon fresh thyme leaves (optional)
• 1 tablespoon butter (optional)
• 2 cloves garlic, minced (optional)
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Heat your oven to 400°F (200°C) to start.

2. In a large mixing bowl, place the parsnips, along with the olive oil, and add the salt and black pepper. Toss well to make sure the parsnips are evenly coated.

3. Drizzle honey or maple syrup over the parsnips, and toss again to coat.

4. Arrange the parsnips in a single layer on a baking sheet that is lined with parchment paper or lightly greased.

5. Place in the preheated oven and cook for roughly 20 to 25 minutes, or until the tender-root vegetables have turned a lovely golden brown and seem to be melting in your mouth. About halfway through, give them a toss so they make sure to brown evenly and don’t get stuck to the pan.

6. Should one choose to use butter and garlic, one should melt the butter in a small saucepan over low heat, add the minced garlic, and sauté for 1-2 minutes until fragrant.

7. Take the roasted parsnips out of the oven and put them back into the mixing bowl.

8. Melted garlic butter should be poured over the roasted parsnips, and they should be tossed to coat them evenly.

9. Include the Parmesan cheese and fresh thyme leaves in the bowl if you’re using them, and toss the parsnips until the toppings are well distributed among them.

10. As a side dish, serve warm. If you wish, garnish with more thyme.

Equipment Needed

1. Oven
2. Mixing bowl
3. Baking sheet
4. Parchment paper or cooking spray
5. Small saucepan (optional)
6. Measuring spoons
7. Knife
8. Cutting board
9. Spoon or spatula for tossing

FAQ

• What can I substitute for honey or maple syrup?Agave syrup or a sprinkle of brown sugar can serve as substitutes for a sweet touch.
• Can I prepare this recipe without olive oil?Indeed, melted butter or a neutral oil such as canola or sunflower oil can be used instead.
• Are parsnips safe for freezing?You can freeze parsnips. First, blanch them; then freeze them in a single layer before moving them to a container safe for the freezer.
• Can this dish be made vegan?Certainly! Just leave out the butter and Parmesan cheese, or use vegan substitutes, and you will have a plant-based version.
• How can I add more flavor to the dish?Think about adding rosemary, a whisper of nutmeg, or even a splash of balsamic vinegar for extra depth of flavor.
• What’s the best way to store leftovers?Leftover food can be stored in the refrigerator for up to three days. To ensure freshness, place any remnants in an airtight container before stowing in the chilled storage unit.
• Can I use dried thyme instead of fresh?Certainly! Substitute 1/3 teaspoon dried thyme for the fresh thyme leaves.

Substitutions and Variations

Substitute melted coconut oil or avocado oil for olive oil.
Use agave nectar or brown sugar instead of honey or maple syrup.
Replace with 1/2 teaspoon dried thyme or fresh rosemary.
Margarine or ghee: Use a ghee or a plant-based margarine.
Parmesan cheese: Replace with nutritional yeast or Pecorino Romano to achieve a comparable taste.

Pro Tips

1. Cut Evenly Make sure to cut the parsnips into evenly sized pieces. This ensures that they cook evenly and you won’t end up with some pieces overcooked while others are undercooked.

2. Preheat for Better Roasting Preheat your oven thoroughly before placing in the parsnips. A fully preheated oven helps them roast properly, creating that desired golden brown exterior.

3. Enhanced Flavors Consider adding a squeeze of lemon juice over the roasted parsnips just before serving. The acidity can brighten the flavors and complement the sweetness from the honey or maple syrup.

4. Garlic Infusion To intensify the garlic flavor, consider roasting the minced garlic with the parsnips instead of sautéing it separately. Add it halfway through the roasting process to prevent burning.

5. Crispier Texture For an extra crispy finish, after tossing the parsnips in the initial olive oil mixture, let them sit for a few minutes before placing on the baking sheet. This allows the parsnips to absorb the oil slightly, promoting a crispy texture during roasting.