Cook time : 25-30 minutes

Level : Easy

Serve : 2

Roasted Parsnip  is  chip an easy side dish and party snack . These are a fun alternative to oven-bake potato .

Parsnips are closely related to carrot family of vegetables . Fresh parsnips are rich in vitamin C , which regulating immune system . Parsnip  contains E vitamin K vitamin and B6 . It also contains  omega-3 and -6 fatty acids with high quantities of  potassium which is  an energy booster . Parsnip also contains  iron and calcium , zinc .


4 medium- size parsnip , Peeled , Cut them in half lengthwise and sliced  each diagonally in 1-inch-thick slices.( Don’t make the pieces too small , the vegetables will shrink while cooking .)

1 tbsp , Canola oil or olive oil

1 tsp dried thyme

1/2 tsp red pepper flakes

Black sea salt or sea salt to taste

Ketchup for serve


Preheat the oven to 220 degrees C.

Place the cut vegetables on a sheet pan . Add the olive oil , salt, red pepper flakes and thyme and toss well .

Roast for 30-35  minutes until the parsnip are just tender . Remove from the oven serve hot with ketchup .

Bon appetite!






  1. I will have to try this. I don’t have an oven just a hot plate, so I will have to improvise. I didn’t catch what the green stuff was. spinach?

  2. Reblogged this on Forget the Viagra, Pass Me a Carrot and commented:
    As I enter the second week of my Intermittent Fast (for the sake of my blog!) I viewed this simplicity on a plate with a great deal of salivating….sorry if that conjured up unpleasant images but you have no idea how wonderful those roasted parsnips look……………

  3. Parsnip is one of my faves. I roast them with garlic, truffle oil, pink salt and pepper.:)
    I’ll try your recipe!

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