Perfect Roasted Parsnips with Gremolata

Roasted parsnips topped with gremolata on white plate on countertop

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.



For the Parsnips:

  • 34 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 1/21 lemon (start with less)
  • Pinch of salt


  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; leftovers should be store separately, and will keep in the fridge for up to 5 days.


  • 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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