Parsnips are one of the best vegetables due to their versatility and ability to pair well with several different flavor palettes. These roasted parsnips are a great option to add to your plant-based family’s meal plan. They’re super simple to make and pair well with almost anything. You can stick to this recipe or add your own signature flavors!

This Roasted Parsnips Recipe is:

  • a great plant-based dish
  • packed with flavor
  • a great option for your little ones

Roasted Parsnips Recipe

Kristin Mataluni
Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
Course Lunch/Dinner
Servings 4 servings


  • 1 lb fresh parsnips well rinsed & peeled
  • 2 tbsp water
  • 1 tsp salt
  • 1 tsp fresh ground black pepper
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 cup fresh parsley chopped


  • Preheat the oven to bake at 350°F
  • Carefully slice the parsnips into 1/2 inch rounds. (Raw parsnips can be very firm, and the shape of the vegetable makes it one of the more difficult ones to slice, so this is definitely a job for an adult. Let the kiddos do the peeling!)
  • Lay the parsnip rounds out in a single layer on a foil-lined baking sheet.
  • Sprinkle all of the spices over the parsnips before drizzling the water evenly over the pan.
  • Bake the parsnips for 10 minutes, before removing them from the oven to turn them over, and then place the sheet back in the oven to roast the parsnips on the other side for another ten minutes.
  • After the parsnips have baked, remove the sheet from the oven and let it cool for five minutes.
  • Transfer the parsnips to a serving dish and toss them well with the fresh parsley to create this beautifully fresh dish.
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