Beautifully seasoned and spiced, these roasted parsnips are perfect as a side dish with any main. Golden brown on the outside, soft on the inside, they are as tasty as they are nutritious and a healthy source of carbohydrates and fibre. Paleo, gluten-free, Whole30 and vegan-friendly.
Parsnips look like large white carrots, which is no coincidence as they are closely related. Unlike carrots, parsnips taste less sweet (although they have the same sugar content) and have more starch, meaning they have the texture closer to sweet potatoes and white potatoes when cooked. The flavour is quite mild and neutral, with some nutty, earthy tones.
One cup (133g) of cooked parsnips provides about 100 calories, 24 grams of carbohydrates (6-7 of which are fibre!) and a little protein. They are rich in several health-benefiting phytonutrients, vitamins, and minerals, especially vitamins C and K. The main claim to fame is the high content of soluble and insoluble dietary fibre. Again, 1 cup provides 25-30% of daily recommended amount! Fibre improves your digestive health, regulates blood sugar levels, and enhance hearts health. Parsnip is a are good prebiotic food, feeding the good bacteria in your gut. More parsnip nutrition info here.
Parsnips can be prepared in a similar way to other root vegetables: boiled, steamed, mashed, baked, fried or roasted. In this recipe, I coated the parsnips with a few lovely spices and seasonings and roasted to a golden brown. The outer side is crispy and a little chewy, while the flesh is lovely and soft. I sprinkled with some fresh parsley and lemon zest for freshness.
I love serving roasted parsnips as a side dish and they go with pretty much anything but especially good with steak and chicken. Leftovers are great with a fried egg on top. Let me know if you make this!
Beautifully seasoned and spiced, these roasted parsnips make for a nutritious, healthy side dish that goes with pretty much anything.
4 parsnips cut into quarters, lengthways
2 tablespoons olive oil (plus more for greasing)
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin powder
1/2 teaspoon paprika powder
1/2 teaspoon salt (plus extra for later)
Pinch of pepper
Garnish: 1/4 cup finely chopped parsley + 1 teaspoon zest of lemon
Preheat the oven to 200 C / 400 F.
Peel and cut the parsnips, place in a bowl and drizzle with olive oil. Sprinkle with spices, salt and pepper and coat evenly using your hands.
Place a piece of parchment paper on a flat baking tray and grease lightly with olive oil. Spread the parsnips and bake for 20-25 minutes until golden brown.
Serve sprinkled with fresh parsley and a little lemon zest (optional) or other fresh herbs of choice.