Oven-roasted parsnips

Oven-roasted parsnips are a delicious and nutritious side dish that is quick and easy to make, with very little hands-on time involved. Parsnips need nothing other than a little extra virgin olive oil, sea salt and black pepper to bring out their characteristic nutty, earthy flavour. They’re naturally sweet and caramelise beautifully in the oven. They have what I would describe as a spiced flavour, as if they have been delicately infused with cinnamon, nutmeg and cloves. Oven-roasted parsnips make a great special occasion accompaniment to vegan Wellington, nut roast or meatloaf. On a weeknight, you could serve them with vegan burgers, lentils or a vegan pie with gravy.

When I was a kid growing up in England, my mum always used to make oven-roasted parsnips for Christmas lunch, along with roast potatoes, mashed potatoes, brussels sprouts and all the other trimmings. I’ve always loved their nutty, earthy and slightly sweet taste, and they still have a special place on the Christmas table every year. Now that we’re vegan, we still have a traditional English Christmas feast, but without the meat. I substitute that with a delicious Wellington or nut roast, vegan stuffing balls, and vegan sausages. All the side dishes remain pretty much the same, and of course, there’s vegan bread sauce and loads of gravy!

About parsnips

I really don’t understand why parsnips aren’t more popular than they are. The only plausible explanation I can think of is that being a less common vegetable, people don’t really know how to cook them or what to eat them with. Parsnips seem to get overlooked in favour of more popular choices like potatoes and carrots.

Parsnips are a root vegetable belonging to the carrot family. They are native to Europe and Asia and have been cultivated for over 2,000 years. Parsnips have a cream-coloured skin and a shape similar to carrots, but they are usually larger, wider at the top and more tapered at the tip. They can be eaten raw, but they are more commonly cooked and used in soups, stews, roasted dishes, pies, and other savoury dishes. They are a great winter vegetable that can add a unique and delicious flavour to your meals.

Parsnips are a good source of fibre, vitamin C, folate, and potassium, and they are low in calories. Read more about the nutritional facts and health benefits of eating parsnips here.

What to look for when buying parsnips

Look for light cream-coloured parsnips that are firm to the touch and not shrivelled or bendy. There should be no sign of sprouting, rot or brown patches. Very large parsnips tend to be a bit woody, so choose small and medium-sized ones where possible. End-of-season parsnips will also be tougher.

How to prepare parsnips for oven-roasting

• Trim and peel the parsnips. Dry them thoroughly. If they’re wet when they go into the oven, they’ll take longer to brown. This could result in the parsnips becoming soft before they brown.
• Cut them into even-sized pieces. It’s best to cut them lengthwise, into carrot-shaped chips. You can cut small parsnips into four, and larger ones into six or eight pieces.
• Toss the parsnip chips in a tablespoon of extra virgin olive oil in a mixing bowl, not on the oven tray. A small amount of oil will go a long way and tossing them in a bowl will distribute the oil much better, coating the pieces of parsnip uniformly without making them excessively greasy. This way, they will cook and brown evenly.

How to Oven roast parsnips

• Once you have tossed the parsnip chips in the oil and seasoned them with your choice of salt and pepper, tip them onto a tart tin or baking sheet. It’s best not to use baking paper to line the tin or oven tray – they brown better without it. Spread the parsnips out in a single layer. Don’t overcrowd the tin – use one that’s big enough to accommodate all the chips without them overlapping.
• Roast them on the 3rd shelf of the oven (on a rack, not a solid tray) for 30 minutes at 220 °C. Turn the parsnips after 25 minutes and then put them back in the oven for the last 5 minutes. The parsnips are done when they are caramelised and golden brown on the edges, and tender in the middle. I have an electric fan oven. If you have a different kind of oven, you may need to tweak the temperatures and times a bit if you don’t get the same results as me the first time.

Other seasonings you can add to oven-roasted parsnips

Parsnips are so flavourful that people really love them just with oil, sea salt, and black pepper. This simple seasoning allows their natural flavour to shine. I recommend trying them like this the first time. Then, next time you can try adding a herb or spice. That way, you’ll have a comparison to go by.

If you want to add a herb, try rosemary or thyme – either fresh or dried. Put it in the tossing bowl or sprinkle it over the parsnip chips just before they go in the oven.

Alternatively, you could go for a spice like paprika. Ground cumin or coriander seeds would also be a good choice. In this case, add the spice powder to the tossing bowl along with the salt, and consider omitting the black pepper.

How to serve oven-roasted parsnips

Oven-roasted parsnips are best enjoyed hot when they have just come out of the oven. In England, I always remember seeing parsnips as an accompaniment to roasts and other meat dishes with gravy. As a vegan, I now serve parsnips with “meaty” dishes like Italian-style lentils, vegan meatloaf, Wellington or nut roast. They’re also a great accompaniment to a vegan pie with gravy. I love oven-roasted parsnips dipped in rich vegan gravy.

When I made these in the photos, I wasn’t feeling very well. Certainly not well enough to want to cook a whole meal. So I just cooked parsnips. A bit weird I guess, but I was amazed at how nice they are on their own. It’s a bit like eating a plate of chips (now that’s something you would do, right?) but they were far tastier and more satisfying. I would definitely consider making oven-roasted parsnips again to serve as a healthy hot finger food instead of chips or popcorn or crisps.

How to store oven-roasted parsnips

Store any leftover roasted parsnip chips in an airtight container in the fridge, where they’ll keep for 3 – 4 days.

The best way to reheat them is in the oven as they will crisp up again. For faster, more economical reheating, use the microwave.

Oven-roasted parsnips are a simple and delicious way to add some variety to your winter vegetable rotation. They’re easy to prepare, packed with nutrients, and you can season them to suit your taste. Next time you’re looking for a special side dish, give this recipe a try and savour the sweet and nutty flavour of oven-roasted parsnips!

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