No ImageRoasted Parsnips

Did you make it? Rate it!

  1. fellini

    You are a culinary genius! We loved the recipe. I wouldn’t eat horseradish out of the jar with a spoon but it was nice to find a good use for it. I tried making my own once, powerful to blow your bloody head off. Add herbs and butter to the jarred product and your mouth will say, “Thank you!”. And I’ve promoted (demoted?) my Sweet Tom to be my Sous Chef. Life is good.


  2. 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.

  3. 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

  4. Kim

    These were pretty delicious – even after I forgot to bring the flat leaf parsley and the chives to my mom’s. I think next time I’ll remember the herbs and leave out the horseradish. It was an interesting addition but I think we’re not a horseradish kind of family.

  5. Marsha

    I realize this is really late to the party, but want to add a comment to taste your horseradish before you use it. I always have some in the fridge, but got a really big surprise some years ago when the cook used horseradish that was very very hot!


View More