Garlic Butter Roasted Parsnips Recipe - Easy Thanksgiving Side Dish! (2024)

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My Garlic Butter Roasted Parsnips are sweet, savory, delicious and complemented perfectly with a real buttery garlic topping. They are perfect for the holidays, and so easy that you’ll want to serve them every week!

Garlic Butter Roasted Parsnips Recipe - Easy Thanksgiving Side Dish! (2)

Roasted veggies are all the rage, and it’s easy to see why. Roasting is super simple to do and brings out all the deeper flavors of the vegetables. My parsnip recipe here is one that you will go back to repeatedly. You’ll see! These fantastic garlic butter roasted parsnips are a surefire way to make you like them, and they simplify your meal preparation. With less than ten minutes required to prep and pop them into the oven, they’re as hassle-free as they are tasty.

    What Are Parsnips?

    Parsnips are very similar to carrots. They grow in the ground with a long cone-shaped edible root, which is why they’re called root vegetables, like carrots, potatoes, and turnips. As for flavor, these cream-colored beauties taste similar to carrots but with a more pronounced sweetness. Parsnips can be found easily during the fall and winter months, but the ones picked in spring are notably sweeter and tastier.

    Ingredients You’ll Need

    Making parsnips recipes means gathering a bunch of earthy, sweet ingredients that transform this humble veggie into something so, so tasty. For this recipe, you’ll need fresh parsnips alongside butter for richness, garlic for a punch of flavor, and a blend of herbs.

    • Parsnips – You’ll need about 2 ½ pounds of fresh, small parsnips, peeled and cut into batons.
    • Butter – This recipe uses 5 tablespoons of butter. You can use salted or unsalted, but be sure to adjust the amount of regular salt used in the recipe.
    • Fresh Garlic – Put the garlic through a garlic press or mince it finely.
    • Herbs – I use half a tablespoon of minced fresh rosemary, but you can use any fresh herbs that you like.
    • Salt and Black Pepper – To taste.
    • Chopped Fresh Parsley – Used for garnish.
    Garlic Butter Roasted Parsnips Recipe - Easy Thanksgiving Side Dish! (3)
    Garlic Butter Roasted Parsnips Recipe - Easy Thanksgiving Side Dish! (4)

    How To Cook Parsnips

    Getting these roasted parsnips just right is all about simplicity with a touch of gourmet flair. Let me walk you through the easy steps to achieve those perfectly golden, flavor-packed parsnips that’ll have everyone asking for seconds.

    1. Spread on a Baking Sheet. Preheat oven to 450˚F. Spread out the parsnips on a rimmed baking sheet. Set aside. Melt the butter in a skillet set over medium heat. Stir in the garlic and cook for 20 seconds or until fragrant. Remove from the heat and stir in the rosemary.
    2. Coat with the Garlic Butter. Pour the garlic butter over the parsnips. Season with salt and pepper. Toss to coat. Spread parsnips out in a single layer.
    3. Roast. Roast the parsnips in the preheated oven for 10 minutes. Then, give the parsnips a stir, and continue to roast for 8 to 10 more minutes, or until tender. Remove from the oven. Taste for salt and pepper, and adjust accordingly.
    Garlic Butter Roasted Parsnips Recipe - Easy Thanksgiving Side Dish! (5)

    Tips For Preparing Parsnips

    • Smaller Is Better: While large parsnips can be fine, they are more likely to have tough, woody cores which have to be cut away and discarded. Smaller parsnips are more likely to have tender, edible cores. Less prep!
    • Peeling is Optional: Most people peel their parsnips, but if you have found good small parsnips (preferably organic), you can simply scrub them as you would carrots or new potatoes, and leave the peel intact. It’s up to you! I like to leave the peel on.
    • How to Cut: You can cut the parsnips however you like of course, but the following method is very simple: Once you’ve cleaned the parsnips, cut them down the center, longwise. Then cut each half into 3 to 4 batons. From there, cut away any tough, woody core. If you like, halve the remaining pieces crosswise, leaving you with parsnip “fries” that are about 3 inches long.

    Serving Suggestions

    I serve these buttered parsnips with something sweet and sticky, like my Glazed Broiled Chicken Thighs. You can also enjoy them with your Thanksgiving Roast Turkey or a holiday Roasted Beef Tenderloin. They are also lovely on a weeknight with a simple Instant Pot Meatloaf.

    Garlic Butter Roasted Parsnips Recipe - Easy Thanksgiving Side Dish! (6)


    • Place leftovers in food storage bags or airtight containers and keep them in the refrigerator for up to 3 days. You can also freeze them for up to 3 months.
    • To reheat, arrange the parsnips on a baking sheet and bake at 450˚F for about 3 to 5 minutes or until heated through.

    More Parsnip Recipes

    • Roasted Sweet Potatoes, Parsnips, and Carrots
    • Parsnip and Potato Soup

    Easy Roasted Vegetables Recipes

    • Garlic Parmesan Roasted Vegetables
    • Maple Mustard Roasted Potatoes
    • Garlic Butter Roasted Carrots
    • Roasted Turnips

    Garlic Butter Roasted Parsnips Recipe - Easy Thanksgiving Side Dish! (7)

    Garlic Butter Roasted Parsnips

    Katerina | Diethood

    Sweet and tender parsnips are coated in an easy, homemade garlic-butter sauce and roasted to perfection.

    4.72 from 14 votes

    Rate this Recipe!

    Servings : 6

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    Prep Time 10 minutes mins

    Cook Time 25 minutes mins

    Total Time 35 minutes mins


    • 2 to 2½ pounds parsnips
    • 5 tablespoons butter
    • 4 cloves garlic, pressed
    • ½ tablespoon minced fresh rosemary, or any other fresh herbs that you prefer/have on hand
    • ¼ teaspoon salt, or to taste
    • ¼ teaspoon freshly ground black pepper, or to taste
    • chopped fresh parsley, for garnish
    • crushed red pepper flakes, for garnish, optional


    • Preheat oven to 450˚F.

    • Prepare the Parsnips: Wash and optionally peel the parsnips. Cut parsnips down the center, longwise. Then cut each half into 3 to 4 batons. From there, cut away any tough, woody core.

    • Spread out the parsnips on a large rimmed baking sheet. Set aside.

    • Melt butter in a skillet set over medium heat. Stir in the garlic and cook for 20 seconds or until fragrant. DO NOT burn the garlic. Remove from heat and stir in the rosemary.

    • Pour the garlic butter over the parsnips. Season with salt and pepper, and toss to coat.

    • Spread parsnips out in a single layer and roast for 10 minutes.

    • Stir the parsnips and continue to roast for 8 to 10 more minutes, or until tender.

    • Remove from oven. Taste the parsnips for salt and pepper, and adjust accordingly.

    • Garnish with parsley and pepper flakes. Serve.


    • Choose Smaller Parsnips: Large parsnips can have tough cores. Smaller parsnips are more likely to be tender and require less prep.
    • To Peel or Not to Peel: While many peel their parsnips, if you have small, preferably organic ones, a good scrub is enough. I prefer leaving the peel.
    • Cutting: Clean and halve the parsnips lengthwise. Cut each half into 3-4 batons, and remove any tough core. Optionally, cut the pieces crosswise to get 3-inch long parsnip ‘fries’. Cut the parsnips in uniform thickness so they cook evenly.
    • Arrange them in a single layer on the baking sheet, ensuring there’s a bit of room between each for even heat distribution.
    • Don’t forget to flip them midway during roasting so you get a nice, golden-brown finish on both sides.


    Calories: 229 kcal | Carbohydrates: 35 g | Protein: 2 g | Fat: 10 g | Saturated Fat: 6 g | Cholesterol: 25 mg | Sodium: 199 mg | Potassium: 717 mg | Fiber: 9 g | Sugar: 9 g | Vitamin A: 292 IU | Vitamin C: 33 mg | Calcium: 74 mg | Iron: 1 mg

    Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

    Course: Side Dish

    Cuisine: American

    Keyword: easy side dish, healthy side dish, roasted root vegetables, roasted vegetables, thanksgiving sides

    Did you make this recipe?Leave a Rating!


    • Christmas
    • Holidays
    • Recipes
    • Side Dishes
    • Thanksgiving
    • Vegetarian
    Garlic Butter Roasted Parsnips Recipe - Easy Thanksgiving Side Dish! (2024)


    What do parsnips pair well with? ›

    The flavor of parsnips pairs well with other root vegetables, like beets, sweet potatoes, and carrots. They're also delicious with cauliflower, potatoes, and Brussels sprouts. Don't be afraid to roast these parsnips with other veggies of choice for a fiber-rich, delicious side dish.

    Do you need to peel parsnips before roasting? ›

    How to prepare parsnips. Young, small parsnips don't really need peeling – just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.

    Are parsnips good for diabetics? ›

    Several studies show that there's a direct link between the consumption of fibre rich foods, such as parsnips, and a reduced risk of type 2 diabetes. One cup of parsnips has almost 7 grams of fibre, particularly soluble fibre, which is responsible for lowering cholesterol levels and regulating blood sugar.

    Why are my parsnips not crispy? ›

    The trick is to keep the parsnips say 1 inch thick or so, so they have a chance to crisp up. Giving them a blanche in boiling water first also helps to make these crispy during roasting.

    Why do parsnips upset my stomach? ›

    Parsnips often contain a group of natural toxins called furocoumarins. These are probably produced to protect the plant when it has been stressed. The toxin is mostly found in the peel and the surface layer of the plant, as well as around any damaged areas. One of the toxins can cause stomach ache.

    Are parsnips healthier than potatoes? ›

    What sets parsnips apart is their low-calorie content and high fiber, making them an excellent alternative to starchy vegetables like potatoes. In fact, for two centuries, parsnips were the primary source of dietary starch in the US before potatoes took over. But there's more to parsnips than just nutrition.

    When should you not eat a parsnip? ›

    Store in the refrigerator in an unsealed bag for 3+ weeks. If a raw parsnip becomes soft and squishy, this is a sign of rot and it should no longer be eaten. For better flavor, cook the parsnip with the skin on—after cooking, you have the option to eat the skin or not!

    Are parsnips good for you? ›

    Parsnips contain many positive health benefits. The high fiber content of parsnips may help maintain regularity and reduce blood cholesterol levels. Parsnips also provide potassium and vitamin C and B6/Folate. They also boast anti-inflammatory properties and anti-fungal properties as well.

    Can you eat too much parsnip? ›

    Parsnips contain toxins called furocoumarins. They are concentrated in the peel and outermost surface layer, along with any damaged areas. Toxin levels drop when parsnips are cooked. These toxins can cause stomach ache and skin reactions.

    What is the healthiest vegetable for diabetics? ›

    Spinach, collards and kale are dark green leafy vegetables packed with vitamins and minerals such as vitamins A, C, E and K, iron, calcium and potassium. These powerhouse foods are low in calories and carbohydrates too. Try adding dark leafy vegetables to salads, soups and stews.

    Are parsnips good for high blood pressure? ›

    Parsnips contain a high level of potassium. This mineral is known as a vasodilator, which means it widens the blood vessels. This lowers your blood pressure, which in turns reduces stress on your heart.

    Why don't people like parsnips? ›

    When they are overcooked, they take on an almost metallic taste that can make you gag, almost. Plus One's pet hate is parsnips. I don't entirely get this - I have always regarded parsnips as, basically, white carrots, but I will concede that they too have a faintly "gaggy" quality to them.

    Why do parsnips taste weird? ›

    Did you know that parsnips stop growing while they're under the ground? During this time, all the starches get converted to sugar. If they aren't harvested fast enough in the spring, they start to grow again and can become bitter and woody.

    Why are my roasted parsnips bitter? ›

    However, if parsnips have been allowed to grow too big or remain too long in storage, they tend to get woodier and bitter. Thus, it is recommended that larger parsnips be peeled and that the “woody” core in the middle be cut out before preparing.

    What protein pairs with parsnips? ›

    Parsnips go well with many things like chicken and pork. Vegetables like carrots,pears , potatoes,apples and spinach. And herbs like parsley, thyme ,sage. Spices like ginger , garlic, nutmeg and pepper.

    What flavors go with parsnips? ›

    What do parsnips pair with?
    • Sweeteners: Honey, maple syrup, dates, and brown sugar.
    • Herbs: rosemary, thyme, sage, bay, parsley, marjoram, and tarragon.
    • Spices: nutmeg, cinnamon, mustard seed, cumin, cardamom, caraway, star anise, juniper berries.
    • Nuts: pine nuts, chestnuts, hazelnuts, and walnuts.
    Oct 16, 2021

    Will parsnips cross with carrots? ›

    parsnips cannot cross with carrots or Queen Anne's Lace – Sustainable Market Farming.

    What do parsnips taste similar to? ›

    A parsnip is a long, tapered root vegetable. It resembles a carrot in this way, and indeed they are part of the same family. But parsnips don't taste like carrots. They're sweeter—think sweet potatoes—and they have a delicious naturally nutty or earthy flavor.

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