Roasted Parsnips and Onions
Elevate your side dish game with this irresistibly savory recipe for Roasted Parsnips and Onions! Featuring tender parsnips and sweet yellow onions caramelized to perfection, this dish is seasoned with fragrant garlic, dried thyme, and a hint of black pepper for a warm, earthy flavor. A drizzle of olive oil ensures golden, crispy edges, while a sprinkle of fresh parsley adds a vibrant finish. Ready in just under an hour with minimal prep, this recipe is a perfect accompaniment to roasted meats, hearty stews, or vegetarian entrees. Whether you’re planning a holiday feast or a casual family dinner, these roasted vegetables are a versatile and healthy side dish that’s as simple as it is delicious!
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Recipe Information
Ingredients
- 500 grams parsnips
- 2 medium yellow onions
- 3 tablespoons olive oil
- 3 large garlic cloves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper or lightly grease it.
Peel the parsnips and cut them into evenly sized batons or chunks about 2–3 inches long and 1/2 inch thick.
Peel the onions and slice them into thick wedges, keeping the layers intact to help them roast evenly.
Peel and finely mince the garlic cloves.
In a large mixing bowl, combine the parsnips and onions. Drizzle with olive oil, and sprinkle with minced garlic, salt, black pepper, and dried thyme. Toss well to coat the vegetables evenly.
Spread the parsnip and onion mixture onto the prepared baking sheet in a single layer, ensuring even spacing so they roast properly.
Roast in the preheated oven for 35–40 minutes, tossing the vegetables halfway through to ensure even caramelization.
Check for doneness by piercing the parsnips with a fork— they should be tender and lightly browned on the edges.
Once roasted, remove the baking sheet from the oven. Sprinkle fresh parsley over the vegetables for a burst of color and flavor.
Serve hot as a side dish to complement roasted meats, stews, or hearty vegetarian mains.
Nutrition Facts
Calories |
961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 3033 mg | 132% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 32.7 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2261 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
