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Oven-Roasted Parsnips


  • 1 1/2 lbs parsnips, peeled and julienned
  • 3 tablespoons olive oil
  • 2 pinches cayenne, or paprika (to taste)
  • 1/4 teaspoon sea salt (or more, to taste)
  • 2 cloves garlic, peeled and minced
  • Optional: 1 ½  teaspoon rosemary or thyme


  1. Position rack in the bottom of the oven, and preheat oven to 450-degrees.
  2. Place parsnips in a large bowl and sprinkle with olive oil, cayenne and sea salt, tossing well to ensure everything is coated well.
  3. Layer parsnips on baking sheet in single layer, and empty the remaining oil mixture on top of them.
  4. Roast 15 minutes in the oven, stirring occasionally.
  5. Remove baking sheet from oven and sprinkle with the garlic and optional rosemary or thyme and roast until well browned, about 15 minutes longer.
  6. Let cool slightly, adjust salt if necessary and serve.

Serves 4                         Adapted from