Roasted Parsnips

by BC Farms & Food  -  Permalink
January 21, 2014


If you haven’t tried parsnips, you’re missing out on a great local winter vegetable. Similar to carrots, parsnips are root vegetables with a sweet, nutty flavour that mellows when roasted. The trick with parsnips is to steam them first in the oven, and then roast them to ensure they are evenly cooked.

roasted parsnips Serves 6–8

2 lbs. parsnips
1 tablespoon virgin olive oil
1 tablespoon butter
fresh thyme (optional)

Preheat the oven to 400ºF (200ºC).

Peel, trim off the ends and any woody parts, and cut the parsnips into thin, even sticks.

Toss with olive oil and dots of butter. Spread in a single layer in a large baking pan and sprinkle with salt and paper.

Cover with foil and steam the parsnips in the oven for 15 minutes.

Remove the foil and roast them 10–15 minutes more, turning once to brown them evenly.

The parsnips are done when they are tender through and lightly browned on the edges. Do not overcook—you want them tender and sweet. Too much browning can bring out a bitterness.

Garnish with fresh thyme if desired.

More recipes:

Roasted Sweet-and-Sour Beets

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