The humble roasted parsnip is a must for an epic roast dinner, and knowing how to cook them to perfection is the best way to do them justice. Sweet and nutty in flavour, parsnips complement all the other veggies on your Sunday plate.
A roast dinner just isn't quite the same without them – according to the entire Real Homes team – and when they are this easy to prepare, there is no excuse to leave them off your plate.
We have whittled it down to just three key steps to ensure culinary success, so keep scrolling to find out how to roast parsnips effortlessly and for more recipes, see our dedicated hub.
Serves: 4
Prep time: 5 minutes
Cooking time: 35 minutes
How to roast parsnips
Ingredients:
250g parsnips, peeled and halved or quartered lengthways (around 5cm)
3tbsp olive or sunflower oil
Salt and freshly ground black pepper
Method:
Preheat oven to 200ºC/400ºF/gas mark 6.
1. Put parsnips in a roasting tin and add oil, and season with salt and freshly ground black pepper. Toss to coat parsnips evenly.
2. Roast for around 35 minutes, until golden and tender, turning halfway.
Tip: Love a sweeter taste? A drizzle of honey in the tin when you add the oil and seasoning will cover them with a light, sweet glaze. Stuck for oven space? Chuck them in with both carrots and roasting potatoes to make your life easier.
Roast parsnips with herbs
If you normally find roast parsnips to be too sweet, then skip the honey, drizlle with good-quality olive oil, and add herbs. This is a crucial step because herbs will counteract, to an extent, the natural sweetness of the parsnip. The best herbs to use with parsnips are thyme, rosemary, or a herbs de Provence mix that will have oregano, thyme, parsley, and other herbs.
You can also season parsnips with dried rd chillies for a piquant, sweet-spicy flavour. Chilli paired with honey will be even more delicious – you'll get plenty of sweetness, but it won't be as cloying thanks to the chillies.
