Roasted Parsnips

December 17, 2007 | 20 Comments

… with rosemary, chilli and lime

This is our favourite way to eat root veggies. Roasted parsnips are often part of Christmas dinners in England, where this veggie is consumed more often than in the U.S.

Parsnips are closely related to carrots, and looked almost exactly like them too – until a couple of centuries ago, when carrots were “designed” to be orange. (In Roman times, carrots were white or purple.)

Parsnips have a more complex flavour than carrots. They are rich in vitamins and minerals with 600 mg of potassium per 100 g, have a lot of dietary fiber, and only 55 calories (230 kJ)per 100 grams.


Chop up some parsnips into cubes or matchsticks.

For 3 cups chopped parsnips:

Preheat oven to 425 F.

Put 1.5 tablespoons vegetable oil on a metal baking sheet, add salt to taste. Toss the parsnips around in the oil. Spread them on the sheet.

Place two or three whole rosemary sprigs on the sheet. Bake the parsnips for 25 minutes (or until golden and crisp on the edges), shaking and tossing them around once in between.

Take them out, sprinkle cayenne powder and lime juice, garnish with fresh rosemary, and dig in.

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  1. kalva says:

    Never had these parsnips,now i believe you guys and gonna bring them home soon.. Nice recipe and as always splendid pictures…

  2. Nags says:

    yay!! finally u cud comment on my blog, bee :) and yea, i will try the staring at the brownies suggestion next time i malke them :yak:

    for the event quick and easy, even the pic looks simple and quick :) just one ques: is parsnips the same as radish? oh wait a minute, i could google it and find the answer i suppose :D

    please. calling parsnips radish is like calling manmohan singh laloo prasad. :no: – bee

  3. Anjali says:

    Roasted veggies are just the thing for cold weather. I love roasted veggies in my pasta salad too. Thanks for enlightening on carrot history. :)

  4. Meeta says:

    I love parsnips and often use it in soups as it gives an incredible flavor. This recipe ide of yours is simply brilliant.

  5. Padmaja says:

    a simple n elegant dish, I love roast parsnips which i usually roast along with other veggies but its amazing on its own!! yummy!!

  6. enjay says:

    The picture of the raw parsnips is amazing. I like mixing them with carrots,fingerling potatoes and sweet potatoes -all good roast-ables!

  7. Rajitha says: yet to try parsnips tho have always wanted to… will make them following ur recipe

  8. Happy Cook says:

    I have seen it here in the shopw but never tried them.

  9. ilva says:

    I love parsnips but they are difficult to find here in Italy… A lovely HotM entry, thanks you!

  10. shilpa says:

    I have seen these veggies here many times but didn’t know what to do with them. Most of the “unknown” veggies that I tried became a huge flop, I mean if we dont follow a proper way of cooking them, then they just have to go in dustbin, so I stopped my experiments :( . Now that there is a tried and tested recipe for this, I am going to buy these :) . Thanks B&J

  11. sunita says:

    I looove roasted parsnips and your’s is a nice way of having them…

  12. Suganya says:

    A few carrots, sweet potatoes, red onions and garlic will make this wholesome. This comb is my fav omelet side.

  13. vanamala says:

    I have never tried it. Nice recipe

  14. kathryn says:

    Oh yum. I’m a parsnip addict and this just sounds wonderful. We’re in the middle of summer over here, so I shall be bookmarking this for next year.

  15. TBC says:

    I’ve never tried roasted parsnips. I’ve made a gingered carrot and parsnip soup and it was really good. ;;)

  16. kaberi says:

    hi first time i visited your blog..going through this recipe.but i have a question.wht do you call parsnips in oriya or hindi or bengali???

  17. TRADERJANKI says:

    i’m going to try this recipe on wednesday- will let you know how it turns out! sounds great.

  18. [...] was intrigued when I found a recipe for Roasted Parsnips with Rosemary, Chilli and Lime on Jugalbandi. We made these in addition to our dumplings the other night. Very easy and another [...]

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