Go Back
Crispy Roasted Parsnips (Easy & Delicious)

Crispy Roasted Parsnips

Tender parsnips roast with olive oil, garlic powder, paprika, pepper, and thyme until caramelized and crisp at the edges. Finish with optional grated Parmesan for a savory touch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 lb (680 g) Parsnips, peeled and trimmed
  • 2 tbsp Olive oil
  • 1/2 tsp, plus more to taste Kosher salt
  • 1/4 tsp Freshly ground black pepper
Seasonings
  • 1/2 tsp Garlic powder
  • 1/2 tsp Paprika
  • 1 tsp Fresh thyme, chopped
Optional Finish
  • 1 tbsp Grated Parmesan

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C), or 400°F convection. Peel and trim the parsnips, halve any thick ones lengthwise, remove a woody central core if needed, and cut them into evenly sized sticks or wedges.
  2. Pat the parsnip pieces thoroughly dry. Toss them with olive oil, kosher salt, black pepper, garlic powder, paprika, and fresh thyme until every piece is lightly coated.
  3. Spread the parsnips in a single layer on a large rimmed baking sheet, leaving space between pieces. Roast for 25 to 35 minutes, turning once halfway through, until tender inside and browned at the edges.
  4. Taste the roasted parsnips and adjust the seasoning with more salt if needed. Sprinkle with grated Parmesan immediately after roasting, if using, and serve hot.

Notes

Do not overcrowd the baking sheet. Use two sheets if necessary so the parsnips roast instead of steam. For especially crisp edges, preheat the oiled baking sheet for several minutes before adding the thoroughly dried parsnips.