Roasted Parsnips

Gluten Free Living – 2024

Parsnips is another of those vegetables I’ve never tried eating before! I decided to buy a bunch of them and roast them with several herbs and spices and drizzled with a little olive oil. This tasty vegetable turned out wonderfully crisp and is excellent dipped in Ranch Dressing, Buffalo Dip, or even ketchup! I cut them up like French Fries and topped the parsnips with extra Parmesan Cheese before serving.

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Parsnips definitely have a little kick to them. Much more so than turnips or rutabagas, in my opinion. While I chose to serve mine only with an extra sprinkling of Parmesan Cheese, if you’re used to dipping your French Fries in some type of sauce, you would probably enjoy Roasted Parsnips dipped in a sauce or dip as well. However, if you rarely dip French Fries in anything, you may enjoy this vegetable with just the seasonings and the Parmesan Cheese, like we did.

I served Roasted Parsnips for supper one evening along with Grilled Chicken Thighs with Onions, Green Beans with Garlic Rosemary Butter, Chunky Maple Applesauce, Spicy Honey-Brushed Carrots and Loaded Bacon and Cheese Potatoes. It was so delicious and we enjoyed every morsel of food! But if you want to serve these for snacks at tailgating parties along with a dipping sauce, that’s a great way to enjoy them as well. Add a little extra sprinkle of Parmesan Cheese and enjoy.

Roasted Parsnips are great to serve with regular meals.

I sprinkled them with Parmesan cheese before serving.

We enjoyed them with Grilled Chicken Thighs with Onions and Spicy Honey-Brushed Carrots.

Here’s what I did.

I used these ingredients.

Wash and scrub parsnips but don’t peel.

Cut off the ends.

Cut the parsnips down into pieces like French Fries. Set aside.

Place seasonings and Parmesan Cheese on a plate.

Stir well to combine.

Pour seasoning mixture into a gallon-size zip lock bag.

Add the parsnips.

Add olive oil.

Seal the bag and shake well.

Spread the parsnips onto a parchment paper-lined cookie sheet pan.

Bake at 350 degrees about 20-30 minutes (depending on the size you cut the parsnips), or until fork tender. Sprinkle with additional Parmesan Cheese.

I served Roasted Parsnips with Grilled Chicken Thighs with Onions and Spicy Honey-Brushed Carrots.

Roasted Parsnips are healthy and gluten free.

You can also dip the Roasted Parsnips in Ranch Dressing, Buffalo sauce or Ketchup. Eat them the same way you would eat French Fries! I served them with Spicy Honey-Brushed Carrots, Green Beans with Garlic Parmesan Butter, Grilled Chicken Thighs with Onions, Loaded Bacon and Cheese Potatoes and Chunky Maple Applesauce.

Here’s the recipe.

ROASTED PARSNIPS

(My own concoction)

Roasted Parsnips are great for tailgating parties if you serve them with a dipping sauce.

Roasted Parsnips were terrific served them with Grilled Chicken Thighs with Onions, Green Beans with Garlic Rosemary Butter, Loaded Bacon and Cheese Potatoes, Spicy Honey-Brushed Carrots and Chunky Maple Applesauce.

Roasting parsnips is a great way to eat this vegetable!

You may also enjoy these delicious recipes!

Rutabaga Fries

Garlic Mashed Turnips (with Bacon)

Cajun Fries