Roasted Parsnips

Kitchen Tested
  • Yield 4 servings
  • Prep 10 mins
  • Cook 30 mins

Get acquainted with the humble parsnip and discover its true beauty.

roasted parsnips
Mark Boughton Photography / styling by Teresa Blackburn

For pretty "curled" slices, peel and cut the parsnips a day ahead. Cover with water and refrigerate.


4 or 5 medium parsnips, peeled and cut into large sticks (about 2 1/2 cups)
2 garlic cloves, chopped
1 tablespoon olive oil
1 tablespoon honey
3/4 teaspoon coarse salt
Freshly ground black pepper
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh sage


  1. Preheat oven to 450F.
  2. Toss together all ingredients except mint and sage. Roast 30 minutes, or until tender. Toss with herbs.



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