Roasted Parsnips

Parsnips roasted in butter and stock with parsley, chives, garlic, and a touch of horseradish.

Photography Credit: Elise Bauer

Recently I had the pleasure of attending a fabulous class, taught by and in the home of local cooking maestra Evie Lieb.

In the class we covered many dishes, but my favorite was the Roasted Parsnips with Horseradish-Herb Butter.

I love these parsnips! Note to those who run from horseradish – try it anyway.

I can’t distinguish the horseradish from the flavors of the parsnips and butter, and neither could my parents until I told them what was in it. The flavors of the ingredients are a perfect complement to each other.

Do you have a favorite parsnip recipe? Please let us know about it in the comments. ~Elise

Roasted Parsnips Recipe

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Yield: Serves 4

Note that parsnips at the end of the season (February vs. November) can have a woodier center, which no amount of cooking can soften. If this is the case with your parsnips, you might want to cut some of the center part out and discard before cooking.


  • 1 1/2 pounds of parsnips, peeled and cut into 2 1/2 inch batons
  • 4 teaspoons of extra virgin olive oil
  • Salt and freshly ground pepper
  • 1/3 cup of stock - turkey stock, low-sodium chicken stock or vegetable broth (for vegetarian option)*
  • 3 Tbsp unsalted butter, softened
  • 4 teaspoons drained, bottled horseradish (how to make homemade horseradish)
  • 1/2 Tbsp finely chopped flat-leaf parsley
  • 1/2 Tbsp minced chives
  • 1/2 small garlic clove, minced.

*If cooking gluten-free, use homemade stock or gluten-free packaged broth.


1 Roast the parsnips: Pre-heat oven to 400°F. In a large roasting pan, toss the parsnips with the olive oil, salt and pepper. (Use a roasting pan with sides no more than 2 inches high.)

Add the broth, cover with aluminum foil and roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, 20-45 minutes (depending on how tender the parsnips are to begin with). Check often to avoid their getting mushy - especially if they are to be reheated later.

To save time, the parsnips (with the oil, salt, pepper, and broth) can be pre-cooked in a covered container in the microwave for 5 minutes. Transfer to oven to finish cooking in a much shorter time. You may want to uncover them to help evaporate the liquid when in the oven.

2 Make horseradish herb butter: Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper.

3 Serve: Toss the warm roasted parsnips with the horseradish-herb butter to serve.

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Adapted by Evie from a recipe by Grace Parisi in the November, 2004 issue of Food and Wine magazine.

Showing 4 of 29 Comments

  • Kelley Marie

    I went to Pinterest for parsnips recipes. Should have known I’d wind up here! I loved the horseradish and herbed butter sauce. I plan on using it for other meals as well.

    @Gary Lloyd – I like my parsnips a little crispier too. After 30 minutes with foil on, I removed the foil and broiled the parsnips for about 4 minutes on each side.

  • Gary Lloyd

    Your site is the only one I use because I know everything will end up great! Question on the parsnips: I love parsnips that are a bit crispy rather than just cooked through. How can I get crispier and super yummy parsnips? thanks

  • Theresa

    I served these alongside roasted chicken and loved it! I was surprised with how the horseradish wasn’t overwhelming at all; it really is just a perfect tangy compliment to the sweet parsnips. I’m thinking of using the same horseradish herb butter with quartered baby red potatoes.

  • Stacy

    Hi there —– just wanted to say thanks for the parsnips recipe. I made it for Christmas supper & it was a hit. And a tribute to you —- yours is the only recipe website where I would make a brand-new recipe for the first time to serve guests on a special day — so kudos to Simple Recipes!

    Happy Holidays!

  • Emily

    I had a question about coring the parsnips, is there a certain way that is best to do this? I tried roasting some tonight and it took me about 10 minutes to remove the tough core from just 5 parsnips, and it seemed a little dangerous too (trying to balance little spears of parsnip while I sliced down the length). I’m sure there must be a better way to do this, but I couldn’t figure one out!

    Cut the parsnips crosswise first, about 2 inch pieces, then cut lengthwise, then cut around the core. Check the core too, sometimes the core isn’t so tough and you don’t need to remove it. ~Elise

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