These Garlic Turmeric Crispy Parsnip Fries are the perfect “fry” shape and sprinkled with cheese and herbs. An easy parsnip recipe for the whole family and a quick side to any meal.
Original Recipe: November 2016 // Updated September 2019
Are you excited to learn how to make some crispy parsnip fries today? Because that’s what we’ve got going on over here. I can’t keep these roasted parsnip chips to myself any longer, they are just so good I have to share.
It’s been a little while since I’ve shared a recipe on the blog. I’ve spent some time re-evaluating and testing a bunch of recipes, so I have plenty coming your way in the next few weeks!
And we’re starting with this perfect roasted parsnip recipe because they are absolutely delicious and so so easy. They are almost like vegetable sticks, which can be perfect for babies and adults alike.
Because of their vegetable stick shape, they are great foods for introducing baby led weaning.
WHAT ARE PARSNIPS?
Parsnips are a root vegetable in the carrot family, but are slightly sweeter than carrots.
WHAT DO PARSNIPS TASTE LIKE?
I developed a love for roasted parsnips during grad school. Prior to that, I don’t recall ever having them, or at least ever buying or proactively choosing to have them.
I’d just pass by them in the produce aisle and not give them a second thought, thinking I was intimidated by parsnips recipes. Not anymore!
Now, I can’t pass over a baked parsnip fries recipe.
This was before I was into trying new produce items, which has obviously changed. And while I have an air fryer on my “want” list, these oven-roasted fries work just as well.
Dang, I was missing out. Like carrots, roasting parsnips helps bring out a sweeter flavor and caramelization.
I remember learning about this in grad school – the dry heat from the oven helps caramelize the natural sugars in vegetables. Hence, more concentrated flavor.
Parsnips are a starchy vegetable, similar to potatoes.
They have a nutty flavor, but are pleasantly sweet when roasted.
HEALTH BENEFITS OF PARSNIPS
Parsnips are high in fiber, Vitamin C, B Vitamins, manganese, magnesium potassium and calcium.
Research has shown that they have immunity, anti-inflammatory, and possibly anti-cancer properties as well, likely due to their antioxidant and micronutrient content.
By adding turmeric to these healthy vegetable fries, we’re upping the anti-inflammatory content. Turmeric also has anti-inflammatory and anti-oxidant properties.
We’re always looking for turmeric vegetable recipes and this is a great one.
This turmeric parsnip fries recipe is very addicting. And when I say addicting, I mean I couldn’t stop myself from eating them during the recipe shoot.
Crispy on the outside, but soft and starchy on the inside. The best crispy parsnips.
While I love a good crispy serving of parsnip chips, they lack the soft, starchy inside that these roasted parsnip fries offer.
Who knew tasty parsnip recipes could be so easy?
How To Choose Parsnips
If you like very fibrous parsnips, go for the larger ones. However, I typically choose small to medium-sized parsnips.
When I’m thinking about cooking parsnips, I don’t want the extra work of cutting and/or peeling more.
Also, make sure to choose firm ones, rather than limp or shriveled parsnips at the store to get all of the parsnip benefits.
If you’re shopping at a farmer’s market or buying local food, you will probably have an easier time finding firmer, better quality parsnips.
When Are Parsnips in Season?
Typically, September through March. We tend to eat alot of them in November.
They are a great winter vegetable to use because of their higher starch content, making them perfect for your healthy comfort dishes.
Along with my Maple Balsamic Roasted Vegetables, the best parsnip recipe is one of my “cold weather” go-to’s.
Plus, these oven roasted parsnips make for great, healthy side options for Thanksgiving or other holiday get-togethers.
TIPS FOR COOKING PARSNIPS
Parsnips are a little starchy. Therefore, cooking them at higher temperatures for baked parsnips can help break down that starch faster and caramelize.
Do you peel parsnips?
You can choose to peel them if you like (if so, you may need a heavy-duty vegetable peeler).
According to BBC, “Young and small” parsnips don’t really need to be peeled. However, “older” parsnips should be peeled thinly.
Personally, as with most veggies, I prefer to leave the skin on. The skin is home to so many nutrients and I like the extra fiber it provides.
Just make sure to wash well (I like to use this spray on my fruits and veggies)!
HOW TO GET CRISPY ROAST PARSNIPS
You no longer need to wonder how to roast parsnips. The key for how to make crispy parsnips is cooking them under higher heat for less amount of time.
I found the sweet spot to be about 15 minutes at 400 degrees.
In my opinion, this is the best way to cook parsnips.
MODIFICATIONS FOR VEGAN & DAIRY-FREE PARSNIP FRIES
I thought about various ways to season these guys and I think they all would be amazing.
- honey + ginger (honey roasted parsnips has a ring to it)
I think I’ll just plan to make crispy roast parsnips every night with dinner for the rest of time because I don’t think I would tire of the abundance of flavors.
Need a vegan parsnip recipe or option (or a dairy-free option)? Nutritional yeast is a great substitution for the parmesan cheese!
It gives it a similar taste and texture, so you’re not missing out on these garlic roasted parsnips.
For cooking parsnips, while I typically bake mine, you could also make grilled parsnips.
I bet they would be just as delicious, and a fun way to change the texture up slightly.
For more roasted vegetable recipes, try my crispy turmeric baked cauliflower.
WHAT SHOULD YOU PAIR THESE CRISPY PARSNIPS WITH?
My absolute favorite thing about this baked parsnip recipe is that it’s ready in 30 minutes because we’re cooking them at a higher temperature.
- 3-4 large parsnips
- ¼ cup avocado oil (or olive oil)
- 1 tsp garlic powder
- ½ tsp minced garlic
- 1 tsp turmeric
- sea salt, to taste
- 2 tbsp grated parmesan cheese
- Preheat oven to 400 degrees.
- Slice parsnips in even slices and toss in small bowl with avocado oil. Add garlic and turmeric.
- Transfer parsnips to baking sheet. Sprinkle with sea salt and parmesan cheese and bake for 15 minutes.
- Take baking sheet out and carefully flip parsnips with a spatula. Sprinkle with more parmesan cheese. Return to oven and bake for 15 more minutes, until parsnips are evenly browned.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 250 Total Fat: 15g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 2mg Sodium: 207mg Carbohydrates: 29g Net Carbohydrates: 0g Fiber: 6g Sugar: 8g Sugar Alcohols: 0g Protein: 3g
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What are your go-to spices and seasonings?
Are you a parsnips fan?
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