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a large white plate piled high with toasty brown roasted parsnips topped with herby green chive gremolata, with a small bowl of herby gremolata in the background
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5 from 6 votes

Roasted Parsnips

Parsnips roasted to golden brown perfection and then topped with a sweet, spicy, herby chive honey gremolata.
Prep Time5 minutes
Cook Time25 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 276kcal
Author: Abra Pappa, MS, CNS, LDN

Ingredients

  • 3 large parsnips peeled and cut into batons
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp fresh black pepper

Gremolata

  • 1/4 cup olive oil
  • 1/4 cup parsley finely chopped
  • 1/4 cup chives finely chopped
  • 1 clove garlic crushed
  • 2 tsp Meyer lemon peel finely chopped (regular lemon also works)
  • 1 tsp honey
  • 1 /2 tsp salt a good pinch
  • 1/4 tsp crushed red pepper flakes optional

Instructions

  • Preheat oven to 425°
  • Give the parsnips a good scrub and then peel and chop parsnips into evenly sized batons
  • On a roasting tray or in a large bowl, drizzle parsnips with 2 tablespoons of olive oil, salt and pepper. Toss to coat evenly.
  • Roast in the oven for 15 minutes, flip the parsnips, and cook for an additional 10 minutes.

Gremolata

  • Finely chop the parsley and chives. Rough chop the lemon peel.
  • Combine chopped herbs and lemon peel with red pepper flakes, honey, olive oil, salt and pepper. Stir well to blend. Taste for seasoning add more salt if needed.
  • Serve parsnips with the gremolata drizzled on top.

Notes

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Tips for Best Results:
  • Cut parsnips in similar size pieces. This will help them roast evenly in the oven. Cut the larger parsnips in half lengthwise and then into batons.  Smaller parsnips may just be cut into sections of their fully rounded state. Ultimately you want to cut the pieces into similar masses so that they all cook at the same rate.
  • The best way to lay out your parsnips for the oven is in a single layer on a rimmed baking sheet, do not crowd the pan. You want the natural sugars in the parsnips to brown and caramelize. If they are stacked on top of one another or too crowded, they will steam and you will miss out on all that caramelized goodness. 
Storage and Reheating Instructions:
  • STORAGE - Leftover roast parsnips may be refrigerated in an airtight container for 5 days, I recommend storing the parsnips and the gremolata in separate containers.
  • REHEATING - Reheat in oven or countertop oven for 15 minutes at 250°.  May also be microwaved. Take the gremolata out of the fridge and allow to come to room temperature, drizzle on the reheated parsnips.

Nutrition

Serving: 1serving (4 total servings as side dish) | Calories: 276kcal | Carbohydrates: 23g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 886mg | Potassium: 461mg | Fiber: 6g | Sugar: 7g | Vitamin A: 426IU | Vitamin C: 27mg | Calcium: 52mg | Iron: 1mg
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