Roasted Parsnips

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.

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


  • 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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  • 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.


  • 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

  • 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.

  • 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!


  • Karen

    Thank you for another winner! I have never eaten parsnips before but I received some in a local organic vegetable bin recently. I made these today to go along with Easter dinner. Everyone loved them. After preparing my parsnips (thank you for the hint about the woody core on late season parsnips)I was a little short by weight. So I made up the difference with carrots. Delicious! Will definitely make again.

  • Lu

    Parsnips came in my weekly local fresh produce box this week and I had no idea what they were. I roasted them and thought that they looked like a carrots but tasted like sweet potatoes. Finally figured out they were parsnips and found this recipe. I am in LOVE. Yummy! Thank you!

  • Angela

    I have never been a fan of horserashish and have never tried a parsnip, but this is the tastiest food that has ever entered my mouth! YUM!!!!

  • Kathy Miller

    Yum, yum, yum! I love Grace Parisi recipes, I have found them to be very reliable and delicious. I made these without the broth, however (I didn’t see the point), and they came out great. My kids even liked them. They were almost like garlic fries. I may even try the sauce on other things, like salmon or chicken.

  • Diane

    I made this for breakfast, with the parsnips cut crosswise instead of long, and added a fried egg. OMG. Thank you for this recipe, it is wonderful!

  • Darren

    Made these tonight. I presented them as white carrots because had I mentioned the name parsnip my mother would have never given them a fair trial. They were well liked all around the table.

    Feeding a 68 year old can be as difficult as feeding an 8 year old.

  • 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

  • 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!

  • 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.

  • Liane

    Update: made the recipe this weekend and served alongside said pot roast and it was fantastic. The parsnips, even with the butter, tasted so nice and fresh next to the roast. We topped it off with a nice chianti and the meal was perfect.


  • Debbie

    This recipe looks delicious. I have never eaten parsnips. I will be trying this next week for sure. Does the horseradish make it spicy, because my family does not like spicy things?

    No, the horseradish doesn’t make the dish spicy. Just gives it an interesting tang. ~Elise

  • Liane

    I think I am going to make these alongside a pot roast, with a salad to complete the meal. It seems like the parsnips/horseradish would complement the mellow beef flavor. Would this dish go well with a cabernet sauvignon? My instincts tell me yes…

  • Dania @ The Cookery

    Funny I love Parsnips and have been following your website for the past 2-3 years but don’t remember seeing this one… looks delicious, I’ll definitely try it.
    Regarding recipes lately I have been making this delicious Moroccan style parsnip-quince stew, I got the recipe from NPR:
    I added green cerignloa olives to the recipe and subbed the currents for cranberries- highly recommended!

  • Lisa

    My current favorite is a Parsnip soup with Indian spices from the Greens cookbook. (made some last week, in fact)

    Without blowing their copyright, it’s basically:

    Vegetable stock made with added parsnip skins and cores

    Curry Powder

    all of this is simmered together, then whirled in a blender for a thick soup. Incredibly satisfying and filling, and yummy.

  • Sharon Kebschull Barrett

    Yars ago, we had to go off parsnips for a while after I went on a testing binge of them for a magazine article — but I was soon craving them again at supper. One of my favorite ways to make them is in a creamy (but creamless)soup, made by cooking parsnips, carrots, onion, and a touch of curry in butter, then simmering in stock until tender. Pureed, sweetened with a touch of maple syrup and lemon juice, and topped with a dollop of maple syrup-tinged sour cream, this and a few biscuits make a perfect winter supper.

  • Becca

    I love the creamy sweetness of parsnips, they are alway on my winter shopping list, a trait I inherited from my mum.

    I love the two most common ways she served them. One was roasted in batons on a tray with a quartered onion and a few whole cloves of garlic, fresh rosemary and thyme, salt and pepper, and a generous amount of olive oil. The sharp sweetness of the onion and garlic is heaven with mellow parsnip.

    My mum’s other recipe was batons of parsnip and carrot blanched then finished off in a frying pan with butter, lots of fresh ginger, fresh parsley and a little salt and pepper. She always salted the blanching water generously so a good seasoning is already in the vegetables.

    I often add parsnip to mashed potatoes, and a new favorite is a mild curry parsnip soup with a chicken stock and coconut milk base. Lovely!

  • DC

    These were delicious! A wonderful substitution for blah carrots at Thanksgiving. LOVED the horseradish flavor! Will definitely make again…

  • Pixie49

    Great idea with the horseradish.
    I bake parsnips (panais) in my oven. I peel, then slice them in chunks and shake them in a bowl with olive oil, salt and pepper. I let them roast for about 30 min or so. They come out delicious. I basically do the same with almost any vegetable broccoli, cauliflower, pumpkin, carrots, etc.
    So nice to read you here in Paris.

  • arugulove

    I’m excited to try this. I bet this would be a nice side dish with a steak – sort of a twist on horseradish with roast beef.

    I haven’t done a lot of cooking with parsnips, though I do like to add them to mashed potatoes on Thanksgiving. Gives them a little kick without feeling like I’m straying too far from tradition.

  • Jill Anderson

    I discovered this recipe in early summer (when parsnips weren’t really in season) of this year and have made it a ton of times since. Absolutely fabulous recipe. Yummmy.Thank you.


  • Jeri

    My mother made pasrsnips this way:

    Peeled the parsnips and cut into maybe 6 or 7 inch lengths and put into water to boil. When tender or almost to that point she removed them, and sliced them lengthwise putting them in a skillet with lots of butter to fry. She seasoned them with salt and pepper and fried until a little color was on them and then removed them to a baking dish. She put brown sugar on them as she layered them into the dish and she would then bake them, usually dotting the top with then again, more butter. I made them recently and ommitted the baking part. I made them up to the point of putting them in the baking dish and then refrigerated. The next day I warmed them up in the microwave. I also cut out a lot of the butter and they were still delicious.

  • Soma

    Love this recipe esp. with the horseradish in it. I have roasted parsnips (along with the other roots) with saffron and honey which is very different but loved that too!

  • Di

    Made this with the pork snitzel — so easy and delicious. We love parsnips but are always looking for other ways to use them (I usually put them in my beef stews or chicken pot pies).

  • Casey Ward

    Wow – I tried this recipe tonight & was impressed! We like parsnips, but wanted them some other way besides fried, so this was a great alternative! Will do again, but will cut the horseradish in half…. YUM!

  • CoquetteCutie

    Wow, I’m the first to make this? Cool. This was really easy to make, and I’ve been wanting to try parsnips on their own. The horseradish in the butter works to mask some of the more carrot-y flavors of the parsnips. Next time, I might add more and maybe try this as a mixed root vegetable dish. Thanks!