Parsnips Roasted Sweet ‘n Parsnips Roasted Savoury

Parsnips from the Winter Garden

Tickle your taste-buds. You choose.  Do you like your veggies sweet or savoury? Depending on what is accompanying your main dish you may wish to choose one or the other.  With a roast of turkey, pork or chicken, perhaps the sweet would be nice.  When preparing a beautiful standing rib of beef or rack of lamb, the savoury would be fitting.  Our Vegetarian folk may enjoy parsnips in a savoury way with an egg dish, and our Vegan friends will have to get back to Lady Locavore with their suggestions as other than a roasted medley of root vegetables, I am at a loss.  Either way, parsnips can be eaten in a variety of ways.  Some cooks choose to steam parsnips and mash it, others like to boil both parsnips and carrots together with butter, salt and pepper.  My most favourite method is roasting.  I try to prepare my meal around using the oven for my whole meal. So on a special day, making a roast of vegetables along with a roast of meat, and perhaps an apple crisp or gingerbread cake on the side all baking and roasting at the same time helps conserve energy as well. Roasting vegetables brings out some really nice flavours and adds a bit of caramelization and a firmer texture which I particularly enjoy.  Whether you prefer the sweet or savoury, you can decide.  I have come across many ways to prepare this most peculiar vegetable, the parsnip.  Here are only two.

Maple Glazed Parsnips


  • 2 cups parsnips, peeled and cut into large pieces and tossed with olive oil
  • 1 Tbs maple syrup
  • 1/2 tsp butter, melted
  • 2 Tbs walnuts, toasted

Slice parsnips into rounds and spread on a baking sheet in a single layer. Sprinkle with salt and bake in a preheated oven at 400F for about 30 minutes, or until parsnips are soft.  Combine maple syrup and butter and pour over the baked parsnips. Top with walnuts and serve.

This recipe is somewhat too sweet for me.  I would not serve it as a side dish, but perhaps more like a garnish, because a little goes a long way with these flavour-rich parsnips.

Rosemary 'n Garlic


  • 2 cups parsnips, peeled and cut into large pieces and tossed with olive oil
  • small bunch fresh rosemary
  • 2 – 3 cloves garlic chopped coarsely
  • fresh ground pepper and salt

Toss everything together in a large bowl to coat everything.  Place in oven 400 degrees an roast for 30 minutes or 350 degrees for 45 minutes.  Toss occasionally to keep parsnips from sticking and allow for even browning.  Serve.

By far this is my choice of the two recipes, however my most favourite way is of course a combination of red potatoes, carrots, beets, parsnips, onion, garlic, and olive oil, salt and pepper, roasted to perfection.  Give me a heaping helping please!

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2 Responses to Parsnips Roasted Sweet ‘n Parsnips Roasted Savoury

  1. Pingback: Day 102 – Shepherd’s Pie with Parsnip and Potato Mash « Life with Lizzi

  2. I’m going to give this a go, on my next delivery of parsnips (rather a favourite in our delivery box at the moment!). Love the sound of the roasted veg combo!!


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