Oven-Roasted Parsnips

  • Prep Time: 10 mins
  • Total Time: 40 mins
  • Servings: 4
  • About This Recipe

    “Slightly sweet and spiced to taste, these are a fun alternative to regular oven-baked french fries.”


  • 1 1/2 lbsparsnips, peeled and julienned
  • 3tablespoonsolive oil
  • 2pinchescayenne( to taste)
  • 1/4 teaspoonsea salt( or more, to taste)
  • 2clovesgarlic, peeled and minced
  • Directions

  • Preheat oven to 450-degrees.
  • Layer parsnips on baking sheet in single layer.
  • Sprinkle with next three ingredients, tossing well to ensure everything is coated well.
  • Roast 15 minutes on bottom rack, stirring occasionally.
  • Sprinkle with the garlic and roast until well browned, about 15 minutes longer.
  • Let cool slightly, adjust salt if necessary and serve.
  • Reviews

  • “These were outstanding!I have now found my new favorite roasted vegetable!I used some authentic Hungarian paprika instead of cayenne, and added a few crushed sprigs of fresh thyme.My kids thought they were funky potatoes, and since they were shoveling them into their mouths, I didn’t give away the secret.Thanks s’kat, these are great!”

  • “I have never had parsnips before and am trying to incorporate more veggies in my diet.These were GREAT!I mixed everything in a big bowl and spread them on the cookie sheet.Mine didn’t take the whole time to cook, just 20 minutes before they started to get too brown.I can’t wait to go back to the store to buy more parsnips.Thanks for introducing me to a wonderful new taste.”

  • “Yummy.I just sprayed the pan with oil and sprayed the top of the parsnips with a little more oil.Then baked.Salted after.Easy and fast.Thank you”

  • “I tossed the parsnips in a boil with the oil and cayenne, then added a bit of paprika. I accidentally cooked these at 350 so they didn’t get the same texture, but they were delicious. We dipped them in a little honey too. Thanks for sharing!”

  • “Can’t believe the inconvenience in attempting to just let you know that this is a great recipe.
    Perhaps I’m a techno dinosaur.Do want to let you know that this recipehas a great punch of flavour and is definitely a nice change to oven fries.
    Many thanks, Chris.”

  • “Very tasty little treats!I made these for my Mom and I (the rest of the family would not touch them!)I added the garlic from the beginning…I didn’t read the recipe all of the way through…thankfully, all was okay.They did not make it to our dinner plates, we just kept walking by the dish and popped a few into our mouths – GONE in 10mins!!!”

  • “I tried these with dinner tonight. They are delicious! Much better tasting than french fries and better for you too. I love the slightly sweet flavor and the subtle kick from the cayenne pepper. I’ll be making these again!”

  • “These have a very good taste.I cooked them too long and they came out crunchy.But they were still great.Next time I will keep a closer eye on them.”

  • “These turned out wonderfully.I cooked at 400 degrees because I was simultaneously cooking salmon.They were not crisp; I’m not sure if it’s the temp or if they just aren’t supposed to be.Nonetheless, they had a great flavor.Instead of salt/garlic I used garlic salt with great results.VERY good recipe.”

  • “Really fantastic parsnips. I made as written and they were almost like french fries. We loved them.”

  • “I’m another one who had never had parsnips before and when I saw other parsnip newbies liked this recipe, I thought I’d try it out.Well, I don’t think parsnips are my thing :)But I am not going to rate the recipe because I don’t think it’s the recipe’s fault, just the parsnips :DThanks for sharing it, I’m glad I gave it a try.”

  • “Yummy!My new favourite way to cook parsnips!!”

  • “These are great!My DH and I both loved them…we are repeating again tonight!The cayenne makes these!”

  • “This is a great recipe, which has become a firm favourite in our house. Sometimes roast parsnips can be “ woody “, by following this recipe they come out the oven perfect. I vary the preparation slightly by putting the parsnips in a plastic food bag, adding the oil, garlic and seasoning, then giving it a good shake to make sure they are covered evenly. Then, once on the baking tray, I sprinkle the cayenne over the parsnips. I do this again after turning them at the 15 minute mark…I do like them spicy ! Makes a great alternative to chips or potatoes. Works just as well with just olive oil for traditional roast parsnips for a Sunday roast.Well done S’kat ! This is a simple but wonderful recipe, thank you. “

  • “LOVED THIS!I was out of cayanne so I used chili powder.Only problem was I didn’t make enough so my husband and I fought over them.We’re new to parsnips…what a fabulous flavour they have!”

  • “Very tasty!I had baby parsnips from the garden so I left them whole, parboiled them for 4 minutes. Used chili flakes instead of cayenne. Enjoyed by both of usThanks s’kat – love those parsnips”

  • “Terrific recipe! I’d never eaten parsnips, but picked up a bunch tonight at the store and decided I’d figure out what to do with them later–well, this was a wonderful choice! Spicy and sweet and really nicely textured. I could have eaten the entire batch for dinner! Thanks for another winner, s’kat!”