Parsnips Epiphany-Style

Preparation info
    • Difficulty


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By David Tanis

Published 2008

  • About

This old-fashioned, nearly forgotten root vegetable is lovely roasted and slightly caramelized. Parsnips look like pale carrots, but their flavor is a heady cross between butternut squash and chestnuts.


  • 4 to 5 pounds parsnips
  • Salt and pepper
  • 3 tablespoons olive oil


Preheat the oven to 375°F. Peel the parsnips and quarter them lengthwise. With a paring knife, remove the central core (in my experience, even small parsnips have a hard core). If the parsnips are smallish, just trim the ends; if larger, cut them into 3-inch lengths.

Season wel