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:
- 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
- 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.
- 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.
- 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.
- 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.
- 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.