Perfect Roasted Parsnips with Gremolata

These Roasted Parsnips are the perfect side dish and are paired with a zesty gremolata to help their sweet and earthy flavor shine.

If you’re looking for a simple (but nutritious) veggie side, look no further! This Roasted Parsnips with Gremolata recipe is both wholesome and delicious and will make the perfect side dish for your next dinner.

HOW TO CHOOSE THE BEST PARSNIPS

Parsnips are a root vegetable closely related to carrots and parsley – and kind of taste like a combination of the two! They also look like white carrots if you ask me 😉

Parsnips are native to Eurasia, but are grown and found in most grocery stores in the US as well. Their harvesting season is from fall to early spring, but they tend to become less flavorful towards the end of their season.

Look for medium sized parsnips at your grocery store – the larger parsnips can sometimes have a thick woody core that is not edible and needs to be removed. A lot of the parsnip flavor is close to the skin, so I recommend scrubbing your parsnips well instead of peeling them! If you do choose to peel them, try to peel them thinly.

INGREDIENTS

This recipe is fairly simple, but is packed with flavor – which I love! I chose to roast my parsnips simply with only oil, salt, and pepper – that’s all you really need! They are then paired with a simple gremolata – parnips taste a little like parsley anyways, so this really helps their sweet, herby, and earthy flavor shine.

You can easily make this recipe your own by adding your favorite seasonings to the parsnips while roasting, like garlic powder, curry powder, an italian seasoning blend, or even cinnamon. Alternatively, you can make an “untraditional” (but still delicious) gremolata with another tender herb instead of parsley – I think both basil or dill would be delicious here.

HOW TO ROAST PARSNIPS

Multitasking is your friend here – simply toss the parsnips with oil and season, then make the gremolata (which sounds fancy, but is really simple!) while they roast away in the oven.

1. Clean the parsnips and cut into spears
2. Toss in a bowl (or on a rimmed baking sheet) with oil, salt, and pepper
3. Roast in the oven until golden and tender. In the meantime, make the gremolata
4. Serve warm, topped with gremolata!

The parsnips will become soft and tender while they bake in the oven – but the oil gives them some extra crispy edges too! The herb-packed and zesty gremolata cuts through the creaminess of the parsnips to make the perfect texture and flavor pairing.

COOKING TIPS + FAQ

• Can I roast other veggies with the parsnips? Absoutely! The flavor of parsnips pairs well with other root veggies like beets, sweet potatoes, and carrots, and they are also delicious with cauliflower, potatoes, or brussels sprouts.
• How do I store leftovers? Keep the roasted parsnips in an airtight container in the refrigerator for up to 3 days – I recommend reheating in the oven or toaster oven, so the edges get a little crispy again!
• What should I serve these with? This recipe goes with pretty much anything – serve alongside your protein of choice, or even use them as a low-carb alternative to french. I also love to serve these in grain bowls with my Crispy Tofu, some greens, and other roasted veggies!

If you’re looking for more simple and veggie-packed recipes, you’ll also love these Dijon Garlic Roasted Potatoes, and this Rosemary Sweet Potato Gratin!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Perfect Roasted Parsnips with Gremolata

Print Recipe

★★★★★

5 from 2 reviews

These Roasted Parsnips are the perfect side dish and are paired with a zesty gremolata to help their sweet and earthy flavor shine.

• Author: Caitlin Shoemaker
• Prep Time: 5 Minutes
• Cook Time: 20 Minutes
• Total Time: 25 minutes
• Yield: Serves 2 to 4 1x
• Category: Side
• Method: Oven
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Parsnips:

• 3–4 medium parsnips*
• 1 tablespoon olive oil (or to taste)
• Salt and pepper, to taste

For the Gremolata:

• 1/2 cup finely chopped parsley
• Zest of 1/2–1 lemon (start with less)
• Pinch of salt

Instructions

1. Prep: Preheat the oven to 425F and set a baking sheet pan aside. Cut the end off of each parsnip, and cut into 3-4″ segments. Cut each segment in half or quarters lengthwise, depending on how thick the parsnip is. Larger parsnips may have a woody inner portion that is not enjoyable to eat; if you find yours have this, cut that portion out as well.
2. Season the Parsnips: Place the parsnips in a large bowl (or directly on the baking tray) and drizzle with olive oil plus generous amounts of salt and pepper. Toss well, until everything is evenly coated. Transfer to a baking tray if you used a bowl.
3. Roast: Bake on the top rack of the oven for 20-30 minutes (larger pieces will need longer), until the parsnips are tender and golden.
4. Make the Gremolata: While the parsnips are roasting, combine the parsley, lemon zest, and salt together in a small bowl. Mix well; I recommend starting with the zest of 1/2 a lemon, and adding more after tasting if desired.
5. Serve: Transfer the parsnips to a serving dish and top with gremolata. Serve warm; leftover parsnips and gremolata should be stored separately, and will keep in the fridge for up to 5 days.

Notes

• Parsnips: I prefer to scrub my parsnips well and then dry them with a kitchen towel. You can peel them if you’d like, but if you do try to peel only a thin layer off – they hold a lot of flavor in their outer portion.

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