Parsnips are anything but boring when they’re roasted with olive oil, salt, pepper, and fresh garlic. This is a classic side dish that’s sure to please!
But what about parsnips? I always see them in the store, and I often wondered what to do with them. They look like white carrots, but how do they taste?
One day, I bought a few pounds of them so we could try them. And we found out that they’re delicious!
Parsnips are relatively easy to prepare, and when roasted with garlic and olive oil, they are really delicious. I think you’ll love this easy recipe.
Parsnips are similar to carrots, but they can be a little tough and woody if they are too old or big. Try to pick out parsnips that aren’t too wide at the top.
In the photo above, the parsnips that are in the middle of the photo are a good size. When they’re too thick and wide, the taste and texture may not be the best.
Wash the parsnips, and then peel them with a vegetable peeler. If they are thicker, you may have to cut around the core of the parsnip. That’s okay – just trim away and leave the core behind. If your parsnips are about one inch in diameter (kind of like carrot-sized), you probably won’t have to do that, because the core shouldn’t be too tough.
- Peel and slice the parsnips. Toss with garlic, olive oil, salt, and pepper. Place on a baking sheet.
- Roast at 425 degrees F for about 30-35 minutes. Season with more salt and pepper and enjoy!
Store leftover roasted parsnips in the refrigerator. They should stay fresh for up to 3 days. These are really best eaten fresh out of the oven, though.
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The Best Garlic Roasted Parsnips.
Roasted parsnips are delicious and easy to make! Olive oil, garlic, salt, and pepper are all that's needed to make these veggies extra tasty!
- 3 pounds parsnips
- 3 cloves garlic minced
- ¼ cup olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
Preheat oven to 425 degrees F. Peel the parsnips, and cut them into coins. If they are quite wide, and the core is thick, you may need to trim around the core. The core can be kind of tough if the parsnip is very wide.
Place the peeled and sliced parsnips, minced garlic, and olive oil on a baking sheet lined with parchment paper.
Sprinkle with salt and pepper. Use your hands to make sure the parsnips are evenly coated.
Bake at 425 degrees for about 30 minutes until parsnips are tender and a little brown on the edges. Stir once during the cooking time.
Season with more salt and pepper if desired.
Try to choose parsnips that are about one inch in diameter at the top. If they are too wide, then may be tough or woody in the middle.
Store leftover roasted parsnips in the refrigerator. They should stay fresh for about 4 days.
You can garnish these with any fresh herbs that you like. Try thyme, basil, or sage.