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Roasted Parsnips

Roasted Parsnips

  • Yield: Serves 4
  • Prep Time: 10 minutes
  • Cooking Time: 35 minutes
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  • 20 oz Parsnips, peeled, cut into strips (about 5 cups)
  • 2 tbsp Extra virgin olive oil
  • 1/2 tsp Garlic pepper
  • 3 tbsp Butter, softened
  • 2 tbsp Fresh chives, chopped
  • 1 tbsp Fresh parsley, chopped
  • 3/4 tsp Horseradish


  1. Preheat oven to 400F.
  2. In a large bowl combine parsnips, oil and garlic pepper; toss to coat. Spread parsnips in a large baking pan. Cover tightly with foil. Roast 15 minutes.
  3. Meanwhile, for the herbed butter, in a small bowl combine butter, chives, parsley and horseradish. Set aside.
  4. Remove foil from pan; stir parsnips. Return pan to oven; roast, uncovered, 20 to 25 minutes more or until parsnips are lightly browned and tender.
  5. Transfer parsnips to a large serving bowl. Add herbed butter; toss to combine. Serve warm.