Parsnips might not be the first vegetable you reach for, but once roasted they’re golden, sweet and irresistible. Their earthy flavour softens in the oven, caramelising into something that pairs with almost anything — from roast dinners to veggie platters. I’ve cooked them in many ways, but roasting always brings out their best.
To show just how versatile they can be, I’ve pulled together seven of my favourite roasted parsnip recipes. Each one balances sweetness with herbs, spices or glazes, proving that this root is far from one-note. If you’re curious about the bigger picture, my ultimate guide to parsnip recipes: 30 must-try dishes covers everything from soups to curries, but for now we’ll stick with the oven.
Spiced roast parsnips with cumin and coriander
These parsnips are rubbed with cumin, coriander and paprika, then roasted until crisp at the edges. The spices lift the natural sweetness, making them perfect with lamb, chicken or a chickpea stew. You’ll find the full recipe in spiced roast parsnips with cumin and coriander.
Honey roasted parsnips with thyme and garlic
Honey, thyme and garlic bring out the sweet, savoury side of parsnips. The glaze caramelises into sticky edges that pair well with roasts or vegetarian mains. Get the details at honey roasted parsnips with thyme and garlic.
Crispy roast parsnips with parmesan crust
This version is all about texture. Coated in grated parmesan and breadcrumbs, the parsnips turn crisp and golden while staying soft inside. They’re excellent with roasts but also make a moreish snack. Full method at crispy roast parsnips with parmesan crust.
Maple glazed parsnips with rosemary
Maple syrup and rosemary make a fragrant, sticky glaze that clings to golden parsnips. It’s simple, festive and always a crowd-pleaser at the table. The full recipe is here: maple glazed parsnips with rosemary.
Roast parsnips with mustard and sage
Mustard adds heat while sage brings fragrance, creating a sharp yet earthy contrast to the sweetness of roasted parsnips. They work well with pork or nut roasts. The step-by-step is at roast parsnips with mustard and sage.
Sticky soy and ginger roast parsnips
Soy, ginger and maple make a glossy glaze with salty-sweet depth. These parsnips are brilliant served with grilled meats or noodles. Full recipe here: sticky soy and ginger roast parsnips.
Roasted parsnips with balsamic glaze
Balsamic vinegar reduces to a tangy-sweet glaze, coating the parsnips until shiny and caramelised. A side that feels elegant without fuss. Learn how in roasted parsnips with balsamic glaze.
More guides to help you cook with parsnips
If you’d like to know when parsnips taste their best, my seasonal guide: when parsnips are at their best explains why winter roots are so much sweeter. For a deeper dive into their health benefits, don’t miss my nutrition guide: are parsnips good for you?, where I compare them with carrots and potatoes. Together, these recipes and guides show just how much parsnips deserve a regular spot in your cooking.