While you are admiring these roasties, take a look at equally stunning Maple Glazed Carrots for another side dish option. If you are someone who is hoping to expand their veg repertoire, this recipe is for you. I only discovered parsnips once we moved to the UK more than a decade ago now. I mean I knew they existed but I never truly considered them as a vegetable to buy regularly. Here in the UK they are a part of a Sunday roast meal, a weekly tradition, therefore much more on the forefront of the veg world. And let me tell you, they are worth the space they are occupying in this country. There are several ways to cook parsnips but my favourite by far is roasting them. Besides that, you can also put them in soups, stews, cook them gratin style, or in any other way your imagination inspires you to do.
Why you’ll love this recipe
If you’ve never tasted parsnips before, don’t be afraid. They are closely related to carrots, so the taste is not going to be too foreign. While they are similar to carrots in shape, they are less sweet and a little earthy. When roasted with savoury seasoning they can even resemble roasted potatoes but much lower in carbs. So if you are on a low carb diet, take notice! They are also low in calories and high in fibre and antioxidants. To sum it up, parsnips are a nutritional powerhouse while being widely available and sold cheaply! The reason why roasting them is my preferred method of cooking is because it accentuates their natural sweetness. I also adore what it does to the texture of parsnips. With a little bit of oil brushed on top, they turn crispy on the outside while maintaining a soft centre. Because of how roasting enhances sweetness of so many vegetables, it’s a cooking method I come back to often. For other examples, try my Roasted Garlicky Brussels Sprouts and Carrots or Roasted Parmesan Broccoli.
More favourite side dishes
Garlic Butter Sauteed Cauliflower with Breadcrumbs Creamy Celeriac and Potato Mash Brussels Sprouts with Honey and Bacon Savoury Sweet Potato Casserole
