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!
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.
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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!).
- 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.
Thoroughly scrub the parsnips and pat dry. Slice in half lengthwise - or cut into 2-3 inch long sticks.
Place the cut parsnips on a lined baking sheet.
Toss the parsnips with the oil, and arrange, cut side down, on the 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
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.
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.
Related
Looking for healthy vegetable sides? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
📖 Recipe
Easy Roasted Parsnips with Arugula Pistachio Pesto
A deliciously easy way to dress up buttery, sweet roasted parsnips.
Ingredients
- 2 lbs Parsnips
- 1 tablespoon Olive Oil
- ¼ cup Arugula Pistachio Pesto
Instructions
-
Preheat oven to 400 degrees.
-
Carefully, slice the parsnips in half lengthwise, or cut into ½ inch thick coins, or 2-3 inch long sticks.
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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.
-
Toss with pesto just before serving. Alternatively, smear the pesto on the serving platter with a spoon, and arrange the parsnips over it.
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.
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Paula J Wolf says
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!
Laura Yautz says
A great way to use leftover pesto! So happy to hear it was a hit!