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Roasted Parsnips


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  • Ingredients
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon brown sugar
  • 2 teaspoons chopped fresh rosemary
  • 2 pounds (2-inch-thick) slices peeled parsnip
  • 1 large red onion, peeled and quartered
  • Cooking spray
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


Servings 4
Preparation time 15mins
Cooking time 45mins


Step 1


Combine the first 5 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning twice. Remove parsnip and onion from bag, discarding marinade.
Preheat oven to 500°.
Place parsnip and onion in a shallow roasting pan coated with cooking spray. Drizzle with oil, and toss to coat. Sprinkle with salt and pepper. Bake at 500° for 30 minutes or until the parsnip is tender, stirring often.
Nutritional Information
Amount per serving

Calories: 235
Calories from fat: 16%
Fat: 4.2g
Saturated fat: 0.6g
Monounsaturated fat: 2.8g
Polyunsaturated fat: 0.4g
Protein: 3.2g
Carbohydrate: 49.3g
Fiber: 11.9g
Cholesterol: 0.0mg
Iron: 1.7mg
Sodium: 319mg
Calcium: 97mg

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