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    Home » All posts » Side Dishes

    Easy Roasted Parsnips with Arugula Pistachio Pesto

    Published: May 15, 2019 by Laura Yautz

    Jump to Recipe Print Recipe

    If you've been on the fence about trying those root vegetables that look like white carrots, it's time to get off and make these easy roasted parsnips with arugula pistachio pesto!

    Parsnips are naturally sweet, and roasting them brings out an amazing caramelized note, with a buttery finish. Sound fabulous? It gets better. I pair them with Arugula Pistachio Pesto, which has a peppery, brininess about it. It's the perfect partner for roasted parsnips!

    Roasted, halved parsnips, on a platter, with pesto sauce smeared under them.

    Parsnips always get me thinking about Fall. While they are available year round now, they are traditionally a late Summer or Fall crop, like carrots. So we can cook them in just about all the same ways we can prepare carrots!

    This will pair nicely with a variety of your cozy Fall or Winter meals, including roasted salmon, baked chicken, and pot roast. Plus, it's perfect with plant based meals as well, like Lemon Pepper Tofu.

    Jump to:
    • Are Parsnips Healthy?
    • Ingredients
    • Instructions
    • Substitutions
    • Equipment
    • Storage
    • Pro tip
    • FAQ
    • Related
    • Pairing
    • 📖 Recipe
    • Food safety

    Are Parsnips Healthy?

    Notably, a serving of this recipe has almost 40% of your recommended fiber intake for the day - great for both heart health and regularity! Parsnips are a good source of potassium and vitamin C, as well. And that's BEFORE we add the delicious pesto! (See more about the nutritional content of parsnips.)

    Ingredients

    Once you have that pesto made, it's smooth sailing to meal time (actually you can make the pesto while the parsnips cook to save time!).

    Ingredients for roasted parsnips.
    • Parsnips
    • Olive Oil
    • Arugula Pistachio Pesto

    See recipe card for quantities.

    Instructions

    One of the reasons I love roasting vegetables is because they pack maximum yum for little effort. So if you've ever wondered how to roast parsnips in the oven, know that they are no exception. Easy peasy.

    One parsnip, halved lengthwise, on a cutting board beside a chef knife.

    Thoroughly scrub the parsnips and pat dry. Slice in half lengthwise - or cut into 2-3 inch long sticks.

    Halved raw parsnips in a pile on a cutting board.

    Place the cut parsnips on a lined baking sheet.

    Raw parsnips, halved, tossed with oil on a baking sheet.

    Toss the parsnips with the oil, and arrange, cut side down, on the baking sheet.

    Completely roasted parsnips on a baking sheet.

    Roast until deeply golden brown and caramelized. Toss with pesto sauce.

    Hint: be patient while waiting for the parsnips to caramelize! It's worth the wait!

    Substitutions

    There are few options for substitutions in this easy roasted parsnip recipe because there are so few ingredients.

    • Parsnips - you can use carrots instead of parsnips
    • Pesto - use another type of pesto as you like - store bought is fine, but will be high in sodium

    Equipment

    For this recipe, you'll just need a few basic kitchen tools: a cutting board and chef knife, a baking sheet with either parchment or a silicone liner, and a measuring spoon!

    I really like these silicone liners (affiliate link) - and I can just toss them in the dishwasher to make cleaning a breeze! Parchment paper is also great to line your baking sheet with. Just don't use wax paper! That will burn in the oven!

    Storage

    Leftovers can be stored in the refrigerator for about 3 days. The quality will start deteriorating after that, but it will still be safe to eat for up to 5 days.

    Pro tip

    Using a chef knife, or other long knife, makes it easier to slice the parsnips lengthwise!

    FAQ

    Should parsnips be peeled?

    No need! I leave the skins on most veggies - I like how they provide a little textural interest and additional nutrition. But if you prefer to peel them, go for it. If you do, be sure to save the skins for Vegetable Skin Crisps, or Vegetable Broth.

    Do you have to boil parsnips before roasting?

    No. You can. That will allow the parsnips to roast faster, but may also cause the inside to be a little watery. Your best bet is to toss the raw parsnips with oil and roast from there.

    Roasted, halved parsnips, on a platter, with pesto sauce smeared under them.

    Related

    Looking for healthy vegetable sides? Try these:

    • Oval plate with glazed carrots on it, garnished with pepitas.
      Roasted Maple Curry Carrots
    • Plate of roasted broccoli with almond topping.
      Broccoli Almondine (Broccoli Amandine)
    • Stuffed honeynut squash halves on a baking pan.
      Roasted Honeynut Squash Stuffed with Cranberry Wild Rice Pilaf
    • Stack of 4 zucchini fritters with a dollop of dip on top, garnished with chopped chives.
      Crispy Zucchini Fritters (Gluten Free)

    Pairing

    These are my favorite dishes to serve with [this recipe]:

    • Cast iron skillet with tempeh, caramelized onions, and grapes in it. Garnished with fresh rosemary.
      Sautéed Tempeh with Caramelized Onions and Grapes
    • Small bowl of soup with croutons and fresh thyme.
      Creamy Roasted Cauliflower Soup
    • Overhead image of a plate with 2 slices of cooked tofu over a bed of greens, with a side of shredded beet salad.
      Lemon Pepper Tofu
    • Vegetable hash with chickpeas in a bowl with a salad to the side.
      Vegetable Hash with Chickpeas Skillet Dinner
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    📖 Recipe

    Roasted, halved parsnips, on a platter, with pesto sauce smeared under them.
    5 from 1 vote
    Print

    Easy Roasted Parsnips with Arugula Pistachio Pesto

    A deliciously easy way to dress up buttery, sweet roasted parsnips.

    Course Side Dish, vegetable
    Cuisine American
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Servings 6
    Calories 165 kcal
    Author Laura Yautz

    Ingredients

    • 2 lbs Parsnips
    • 1 tablespoon Olive Oil
    • ¼ cup Arugula Pistachio Pesto

    Instructions

    1. Preheat oven to 400 degrees.

    2. Carefully, slice the parsnips in half lengthwise, or cut into ½ inch thick coins, or 2-3 inch long sticks.

    3. Toss parsnips with oil. Bake about 25-45 minutes, until you start to see delicious caramelization spots on the parsnips. Time will depend on the size you cut the parsnips.

    4. Toss with pesto just before serving. Alternatively, smear the pesto on the serving platter with a spoon, and arrange the parsnips over it.

    Nutrition Facts
    Easy Roasted Parsnips with Arugula Pistachio Pesto
    Amount Per Serving
    Calories 165 Calories from Fat 50
    % Daily Value*
    Fat 5.6g9%
    Saturated Fat 0.8g5%
    Polyunsaturated Fat 0.7g
    Monounsaturated Fat 3.8g
    Sodium 62mg3%
    Potassium 597mg17%
    Carbohydrates 28g9%
    Fiber 8g33%
    Sugar 8g9%
    Protein 2.5g5%
    Vitamin A 19IU0%
    Vitamin C 26mg32%
    Calcium 63mg6%
    Iron 1.1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Food safety

    Safety is our top priority in the kitchen! Always keep these tips in mind.

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands before touching food, and after touching raw meat, your hair, face, pets, etc.
    • Don't leave food sitting out at room temperature for longer than 2 hours (or 1 hour if the weather is hot)
    • Never leave cooking food unattended
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    Roasted, halved parsnips, on a platter, with pesto sauce smeared under them. Text overlay: Easy Roasted Parsnips with Arugula Pistachio Pesto.

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      Recipe Rating




    1. Paula J Wolf says

      June 02, 2019 at 7:17 pm

      5 stars
      I made this for dinner last week. We loved it! We used the extra pesto on sandwiches the next day. Makes for a great sandwich alternative to mayo!

      Reply
      • Laura Yautz says

        June 05, 2019 at 11:49 am

        A great way to use leftover pesto! So happy to hear it was a hit!

        Reply

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    Laura Yautz

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