roasted parsnips

Parsnip Soup with Apples, Cardamom and Toasted Hazelnuts. Vegan adaptable. make this on the stovetop, or roast the parsnips in the oven! If hazelnut allergies, sub walnuts and walnut oil.

Parsnip Soup with Toasted Hazelnuts

onion, diced

garlic cloves, rough chopped

thyme (or 1 tsp dried thyme)

th of an apple, sliced

lbs parsnips, washed and sliced to 1/2 inch thick disks

salt

cardamom

white pepper

heavy cream,

Heat oil in a large heavy-bottomed pot or dutch oven over medium heat. Add onions and saute until fragrant and golden, 6-7 minutes. Add garlic, thyme and apples. Saute 2-3 more minutes until frgrant.

Add parsnips and stock and salt. Give a stir and bring to a boil. Lower heat, cover and simmer until parsnips are cooked through, about 12-14 minutes.

Turn heat off and puree either using an immersion blender or  regular blender ( blend in batches) until smooth. Place back in the pot over low heat.

Whisk in the cardamom and white pepper, add the cream. Taste and adjust the salt and spices to your liking.

Serve in bowls with crushed toasted hazelnuts. A little drizzle of hazelnut oil is nice if you have it too. Top with a thyme sprig. Enjoy!

Stovetop version:  ( see notes for roasted version) 

I love the pictures and hopefully i will get a chance to attempt this recipe.

Im also going to followed this on to on of my friends who loves parsnip.

Thank you

This was divine. Made it with the heavy cream but the soup still seemed lite. The cardamom was heavenly!

I decided to do the roasting method- came out delicious!

Love Parsnips!  This recipe looks like a winner.  Will try it as soon as I find some really healthy looking parsnips.

Great way to enjoy this winter vegetable. Easy and tasty!

Made this soup as part of Thanksgiving dinner.  Fabulous.  Followed the recipe exactly as is, except I left out the cream but added a dollop of sour cream to each bowl.  The hazelnuts are a must!  Thank you, Sylvia.

Fabulous soup! Tried for first time over the Christmas holidays and everyone raved about it! I highly recommend this one! Part of us garnished with tarragon/goat cheese and the other feta. Delicious. Take a chance on a new recipe, I don't think you'll be disappointed with this one.

I did this on an instant pot for 5 minutes. I did all the sauteeing in the Instant pot as well. I used half an apple instead of a quarter. It was delicious !

This was so delicious and very easy to make, especially with an immersion blender. Thank you!

Lovely fall recipe! Easy to make and creamy on its own, decided not to use the cream in the end.

Roasted Parsnips from Delish.com is unbeatably easy.

Perfectly Roasted Parsnips

parsnips,

olive oil

oregano

Kosher salt

black pepper

red pepper flakes

Loved this. My kids ‘hate parsnips’ and just ate pounds of them. They thought they were seasoned fries.

Flavor’s delicious and complements the vegetable well. Do not roast anything in olive oil at 425 for 30 minutes unless you want your fire alarms to go off.

https://streaming.hearstdigitalstudios.com/manual_upload/5834fcb6d559304ef43b05a3/mp4/Roasted_Thanksgiving_Veggies_YouTube_FINAL_1479867582_4000_hd_v3.mp4

Do yourself a favor and skip the wilted green salad.

Balsamic Roasted Veggies are the Perfect One-Pan Side Dish for Thanksgiving.

Here is a simple recipe for roasted parsnips. Simply toss them with oil, herbs and salt and let the oven roast them into a perfect sweet and savory side dish.

simple roasted parsnips

parsnips

herbs de province, Italian seasoning or other dried herb mix

parsley

Peel parsnips and cut into 1-inch chunks. Toss with oil, herbs and salt in a large bowl. Spread out on a large rimmed baking sheet in a single layer.

Roast, stirring once or twice, until the parsnips are tender in the center and browned in spots on the outside, 25 to 35 minutes. Transfer to a platter or plates and garnish with parsley.

I just made this and MAN are they delicious. Got the parsnips from a farmer`s market a few days ago and did the recipe as printed. Will do over and over again!

I plan to try this recipe.  I use parsnips in my chicken soup.  It lends a light sweetness to the broth that is really wonderful.  I needed one for my soup today but they only sold them in a package of 3.  So I'm going to roast the other two and enjoy this recipe. thank you.

These were delicious.  And it was easy.  Enough said.

It was delicious. Roasted with sweet peppers and zucchini slices. Topped with parmesan cheese.

So delicious and explained so well. I never even knew what a parsnip was until yesterday!

Just the info I need to get cooking parsnips again (I'd made them before as part of a 'fall-root' side dish and the parsnips were remarkably bitter...ooosh). Thanks for the info.

Great for snacking!  I added carrot cubes about the same size, made a colorful, tasty VERY SIMPLE way to add veggies to our day! I used only about 1 1/2 T avocado oil, and plenty of dried herbs (Penzey's Sunny Paris).  Both parsnips and carrots were overwintered in the garden under bags of leaves to keep them from freezing.  Beautiful, sweet root veggies, after a good COLD nap over the snowy winter here in SE Idaho!

Outstanding! 

This was my first time doing parsnips at home, and I can't stop eating them as I leave my comments! These are fantastic - the seasoning, temp and timing suggestions are all PERFECT. I turned them only once, and they are all crispy &amp; brown outside and so tender inside.  I made these to go with dinner tonight, and they are almost gone (and I haven't started my chicken yet).

Do yourself a favor and try this recipe! :)

https://mediavine-res.cloudinary.com/video/upload/t_original/v1583441858/munibhiftxdxioa3lbkr.mp4

Today I have a super simple recipe for roasted spring-dug parsnips with oil, herbs and salt. This technique of cooking parsnips is as easy as can be, plus they're a naturally gluten-free and paleo side dish.

Simple Roasted Parsnips

These Oven-Roasted Sweet Potatoes with Parsnips and Carrots are flavored with onions, garlic, herbs, and seasoned salt. They&#039;re an easy side dish of crisply caramelized veggies that go perfectly with any main course.

Oven-Roasted Sweet Potatoes with Parsnips and Carrots

(each

carrots,

garlic, (minced)

italian seasoning

½ teaspoon Fresh ground black pepper

Preheat oven to 450˚F.

Line a 15x10 jelly roll pan with parchment paper or foil. Set aside.

In a large mixing bowl combine cubed sweet potatoes, onion wedges, carrot pieces, parsnips, and garlic.

Add olive oil and season with italian seasoning, seasoned salt, and black pepper; toss until everything is well combined.

Transfer vegetables to the prepared pan.

Roast for 30 to 35 minutes, or until vegetables are tender and browned, stirring the veggies half way through cooking.

Remove from oven and let stand few minutes.

Taste for salt and pepper; adjust accordingly.

Serve.

Roasted Parsnips and Carrots is a healthy dish that goes great with almost any meal! A great way to make your vegetables without them getting soggy.&nbsp;

Roasted Carrots and Parsnips

carrots

oil (olive, sunflower, canola, grapeseed)

rosemary

thyme

Preheat oven to 425 degrees.

Peel the parsnips and carrots. Quarter the thick end of the carrots, and half them on the thinner end. Quarter the parsnips. Cut out the thick, fibrous center, then cut them the same as the carrots.

Combine parsnips and carrots in a large bowl and toss with oil, rosemary, salt, and thyme.

Spread onto a baking sheet.

Roast for approximately 20-30 minutes, turning the vegetables after the first 10-15 minutes. The vegetables will be tender and slightly browned.

These Roasted Parsnips are the perfect, healthy side dish to serve alongside any main. Finish with a simple, zesty gremolata to enhance their natural sweetness and earthy, nutty flavor. Vegan, Gluten-free.

Perfect Roasted Parsnips with Gremolata

parsnips*

olive oil (or

Salt and pepper (to taste)

Zest of 1/2-1 lemon (start

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 stored separately, and will keep in the fridge for up to 5 days.

Roasted Parsnips are simple to make and incredibly delicious as a vegetable side to any dinner. They have a natural sweetness that caramelizes in the oven for a delicious flavor.

Roasted Parsnips

olive oil*

tsp sea salt

tsp black pepper

&nbsp;Preheat the oven to 425F.

Peel the parsnips, then cut into evenly sized matchsticks.

Place in a large bowl and toss with the olive oil, salt, and pepper.

Evenly distribute the parsnips on a baking sheet in a single layer, making sure they have a little room on the sides to brown and caramelize.

Roast for about 20-25 minutes, until the parsnips are starting to turn golden brown on the edges. Toss the parsnips to redistribute, then roast for another 10-15** minutes, until tender and golden.

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Top 7 roasted parsnips recipes from across the web

The most viewed roasted parsnips recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Parsnip Soup with Toasted Hazelnuts

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simple roasted parsnips

Oven-Roasted Sweet Potatoes with Pa...

Roasted Carrots and Parsnips

Perfect Roasted Parsnips with Gremo...

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The most viewed roasted parsnips recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine