Rosemary Garlic Roasted Parsnips
Golden, crispy roasted parsnips tossed with fresh rosemary and garlic make a flavorful, fiber-rich side dish. Quick to prepare, this plant-based recipe is perfect for weeknight dinners or meal prep, adding a satisfying crunch and herbaceous aroma to any plate.
Equipment
- 1 large baking tray (or two if needed)
- Sharp knife & chopping board
- Vegetable Peeler
- Tongs
Ingredients
- 1 kg 2 lb parsnips
- 4 tbsp vegetable oil or enough to lightly coat tray
- 1 tbsp fresh rosemary finely diced
- 3 –4 garlic cloves finely diced
- Salt & pepper to taste
- Flaky sea salt for serving (optional)
Instructions
- Preheat and Prepare the Oven: Begin by preheating your oven to 200°C (390°F). Place your large baking tray in the oven and pour in 4 tablespoons of vegetable oil—or just enough to lightly coat the tray’s base. Allow the oil to heat in the oven while you prep your parsnips. Preheating the oil ensures the parsnips start roasting immediately, giving them a crispy exterior.
- Peel the Parsnips: While the oil warms, take each parsnip and carefully peel off the outer skin using a vegetable peeler. This removes any tough, fibrous layers and ensures an even, golden roast. Trim off the top root end and discard.
- Slice the Parsnips Evenly: Cut each peeled parsnip in half lengthwise. For larger parsnips, cut them into quarters to keep all pieces roughly the same size. Uniform sizing is key for even cooking and crispiness across the tray.
- Arrange Parsnips on the Tray: Once the oil is hot, carefully remove the tray from the oven. Place the parsnips in two neat rows, arranging the larger ends toward the outside of the tray. This positioning helps them roast evenly. Sprinkle a generous pinch of salt and pepper over the parsnips.
- Coat Parsnips with Oil: Using tongs, gently flip each parsnip to coat all sides with the hot oil. Make sure every surface is lightly covered—this step locks in moisture while creating that signature crispy texture.
- First Roast – Browning Stage: Place the tray in the oven for 20–25 minutes. Keep an eye on the parsnips as they begin to brown on top and develop a deeper golden color underneath. They should start to become fork-tender at this stage. If they brown too quickly, reduce the oven temperature slightly to 190°C (375°F).
- Flip for Even Crispiness: Remove the tray from the oven and carefully flip the parsnips with tongs. Return the tray to the oven for another 15 minutes. This ensures both sides turn golden brown and develop a satisfying crunch without overcooking.
- Add Rosemary and Garlic: After the second roast, sprinkle the finely diced fresh rosemary and garlic evenly over the parsnips. Toss gently to coat each piece as best as possible. Return the tray to the oven for 3–5 minutes, keeping a close watch—garlic browns quickly and can burn if left unattended.
- Final Crisp and Check: Once the garlic is lightly golden and fragrant, remove the tray from the oven. Check that the parsnips are golden, crispy, and fork-tender. Adjust seasoning with extra salt and pepper as desired.
- Serve and Enjoy: Transfer the roasted parsnips to a serving plate, adding any leftover rosemary and garlic from the tray. Optionally, sprinkle with flaky sea salt for added texture and flavor. Serve immediately to enjoy maximum crispiness and aroma.
Notes
- Oil Choice: Use vegetable or sunflower oil for high-heat roasting. Olive oil adds flavor but can smoke more easily at 200°C/390°F.
- Parsnip Size: Cut all parsnips to similar sizes to ensure even cooking and consistent crispiness.
- Roasting Vigilance: Keep an eye on the oven. Adjust temperature slightly if parsnips brown too quickly.
- Garlic Timing: Add garlic at the end to prevent burning and preserve its aromatic flavor.
- Sea Salt Finish: Sprinkling flaky sea salt at the end enhances texture and highlights the natural sweetness of the parsnips.
