Roasted Parsnips

roasted parsnips
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 30 mins

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


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

Note: Since oven temperatures can vary drastically, be sure to keep a close eye on your parsnips the first time you prepare this recipe.

Nutritional Info *per serving

  • Glycemic Load 2.37
  • Calories 160
  • Fat 4g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 2.5g
  • Cholesterol 0mg
  • Sodium 380mg
  • Potassium 330mg
  • Carbohydrate 32g
  • Fiber 6g
  • Sugars 8g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 25%
  • Calcium 4%
  • Iron 4%