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Smoky roasted parsnips recipe

Smoky roasted parsnips recipe

4 ratings

Made smoky thanks to a generous scattering of smoked paprika, these parsnips are roasted till golden, crunchy and tender. A must-add to any roast dinner. See method

  • Serves 6
  • 15 mins to prepare and 30 mins to cook
  • 195 calories / serving
  • Vegan
  • Gluten-free
  • Dairy-free


  • 1.2kg parsnips, halved (or quartered if large)
  • 4 tbsp vegetable oil
  • ½ tbsp smoked paprika
  • 10g fresh parsley, finely chopped

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    1g 7%
  • Sugars

    12g 13%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 25.1g Protein 3.8g Fibre 9.9g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the parsnips in a saucepan, then cover with boiling water. Bring to the boil, then simmer for 5-6 mins until slightly softened.
  2. Drain and leave to steam-dry in the colander for 1 min. Mix the oil and paprika in the pan, add the parsnips and toss together well. Season and transfer to a shallow roasting tin, spreading out evenly.
  3. Roast for 25-30 mins, turning halfway through, until golden, crunchy and tender. Scatter with the parsley to serve.
See more Parsnip recipes

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