These Garlic Turmeric Crispy Roast Parsnips are the perfect “fry” shape and sprinkled with cheese. An easy parsnip chips recipe that is delicious and a quick side to any meal.
Original Recipe: November 2016 // Updated May 2019
Are you excited to learn how to make some crispy roast parsnips 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 these perfect roast parsnips because they are absolutely delicious and so so easy. They are almost like vegetable sticks, which can be perfect for babies and adults like. Because of their vegetable stick shape, they are great foods for baby led weaning and introducing babies to parsnips. My daughter loves these more than carrot sticks.
I developed a love for baked 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. 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 parsnip fries work just as well.
Dang, I was missing out. Like carrots, roasting 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.
I don’t want to forget to mention how cool parsnips are. They are pretty nutritionally awesome.
Fun Facts About Parsnips
They are a root vegetable in the carrot family, but are slightly sweeter than carrots. Parsnips are high in fiber, Vitamin C, B Vitamins, manganese, magnesium potassium and calcium.
Research has shown that they have immunity, anti-inflammatory, and possible anti-cancer properties as well, likely due to their Antioxidant and micronutrient content.
Do I need to remind you of the health benefits of turmeric? Turmeric also has anti-inflammatory and anti-oxidant properties. There is also some ongoing research about turmeric affecting the brain and having a positive effect on neurochemical reactions. Bottom line: It’s something we want to include in our diets.
So, why not sprinkle some turmeric on these?
You guysss…these turmeric crispy roast parsnips are everything…and very addicting. And when I say addicting, I mean I couldn’t stop myself from eating them during the recipe shoot. Nice and crispy on the outside, but soft and starchy on the inside. Who knew tasty parsnip recipes could be so easy?
Tips for Cooking Parsnips and How Make Crispy Roast Parsnips
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. If you’re shopping at a farmer’s market or buying locally, 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 Rosemary Roasted Vegetables, this parsnip chips recipe is one of my “cold weather” go-to’s. Plus, these vegetable sticks make for great, healthy side options for Thanksgiving or other holiday get-togethers.
Tips for Cooking Parsnips
Parsnips are a little starchy. So, cooking them at higher temperatures can help break down that starch faster and caramelize. 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. I’m not even sure what that means!
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.
The key to getting them nice and crisp is cooking them under higher heat for less amount of time.
I found the sweet spot to be about 15 minute at 400 degrees.
Baked Turmeric Parsnip Fries Can Be Vegan & Dairy-free
I thought about various ways to season these guys and I think they all would be amazing. I tend to just keep my favorites on hand in bulk. When I want something sweeter, I’ve also made honey glazed parsnips using honey + ginger. Otherwise, I’ll stick with my savory-favorite parsnip chips with options like rosemary + garlic + thyme, garlic + tahini, paprika, etc.
Regardless, you just need a handful of ingredients for these parsnip fries. 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. And if you’re looking for vegan parsnip recipes or options (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 really missing out on anything. Plus, they’re still great vegetable sticks that can be enjoyed by all and make for great sides.
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.
These Garlic Turmeric Crispy Roast Parsnips are the perfect "fry" shape and sprinkled with cheese. An easy parsnip chips recipe that is delicious and a quick side to any meal.
- 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.
- 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.
What Should You Pair These Vegetable Sticks With?
My absolute favorite thing about these parsnip chips is that they are ready in 30 minutes because we’re cooking them at a higher temperature. Personally, we love having them with our easy sweet potato turkey burgers, zucchini salmon patties, shrimp tacos, or roasted chickpea cauliflower pitas.
Save it for later!
What are your go-to spices and seasonings?
Are you a parsnips fan?
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