Super Crispy Crunchy Roast Parsnips are the perfect accompaniment to a Roast dinner. Crispy on the outside and fluffy on the inside!

Super Crispy Crunchy Roast Parsnips are the perfect accompaniment to a Roast dinner. Crispy on the outside and fluffy on the inside!

Super Crispy Crunchy Roast Parsnips. These are absolutely delicious! 

I came up with this easy recipe because it transforms the parsnip into something way beyond tasty! This is the only way I like my parsnips now!

Here, I do a couple of simple things to make these nice and crispy on the outside whilst still keeping them fluffy inside.

The flavor of these parsnips is transformed during the roasting process. The natural sugars caramelize and make them sweet, and in my opinion, you don't need any other seasonings except a sprinkle of salt and pepper.

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Some people add honey when they roast parsnips. Trust me, it isn't necessary because of the natural sugars which will make these parsnips sweet once roasted.

These parsnips are perfect to alongside a roast dinner, such as our roast chicken dinner, or roast pork and crackling dinner. Alternatively, you could slice them in to finger size pieces, like french fries,  and serve as party food. 

The trick is to keep the parsnips say 1 inch thick or so, so they have a chance to crisp up. Giving them a blanche in boiling water first also helps to make these crispy during roasting. 

Super Crispy Crunchy Roast Potatoes

These parsnips go great with our Crispy Roast Potatoes. You can cook them all at the same time in the same pan too! 

So let's get straight to the recipe and see how we make these super crispy crunchy parsnips. Please enjoy!

Ingredients:

4 Parsnips. Try and choose ones where the end is fat as well as the top.
2 Tablespoons Vegetable Oil
Salt and Pepper for seasoning

Instructions:

1. Preheat oven to 220C or 425F.

Peel the parsnips and cut the ends off. Then cut lengthways down the middle, and again down the middle. This leaves you with 4 long pieces. Then cut the parsnips in half so you have 8 pieces per parsnip. They should look a bit like a finger of a fat chip/fry!

2. Place in a saucepan with cold water and a pinch of salt, and bring to the boil.

3. Keep an eye on the parsnips once the water starts to boil. After approximately 7 - 10 minutes drain the parsnips and set aside. (7 -10 minutes is from when the water starts to boil)

4. Whilst the parsnips are in the saucepan cooking, place a baking pan with the oil in the oven and leave until hot and sizzling.

Super Crispy Crunchy Roast Parsnips

5. Then place the parsnips in the hot oil and spoon some of the oil over them.

6 Cook for about 15 minutes, turning them over halfway through. If they are not golden and crispy like in the photo, leave them in for a little longer.

7. When done, place on some kitchen paper then serve with your dinner. You may wish to sprinkle some salt and pepper

Super Crispy Crunchy Roast Parsnips

If you would like to make a lovely Roast Dinner with these parsnips, simply click on any of the photos below. They're all yummy!

Delicious Roast Dinner Ideas

Here's a selection of delicious Roast Dinners for you to enjoy!

Super Crispy Crunchy Roast Parsnips are the perfect accompaniment to a Roast dinner. Crispy on the outside and fluffy on the inside!

Super Crispy Crunchy Roast Parsnips

Yield: 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Super Crispy Crunchy Roast Parsnips are the perfect accompaniment to a Roast dinner. Crispy on the outside and fluffy on the inside!

Ingredients

  • 4 Parsnips. Try and choose ones where the end is fat as well as the top.
  • 2 Tablespoons Vegetable Oil
  • Salt and Pepper for seasoning

Instructions

  1. Preheat oven to 220C or 425F.
  2. Peel the parsnips and cut the ends off. Then cut lengthways down the middle, and again down the middle. This leaves you with 4 long pieces. Then cut the parsnips in half so you have 8 pieces per parsnip. They should look a bit like a finger of a fat chip/fry!
  3. Place in a saucepan with cold water and a pinch of salt, and bring to the boil.
  4. Keep an eye on the parsnips once the water starts to boil. After approximately 7 - 10 minutes drain the parsnips and set aside. (7 -10 minutes is from when the water starts to boil)
  5. Whilst the parsnips are in the saucepan cooking, place a baking pan with the oil in and leave until hot and sizzling.
  6. Then place the parsnips in the hot oil and spoon some of the oil over them. Cook for about 15 minutes, turning them over halfway through. If they are not golden and crispy like in the photo, leave them in for a little longer.
  7. When done, place on some kitchen paper then serve with your dinner. You may wish to sprinkle some salt and pepper

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Nutrition Information:
Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 130Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 179mgCarbohydrates: 17gFiber: 4gSugar: 5gProtein: 1g

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12 thoughts shared

  1. Sorry, I just want to check are you frying them in an open pan or putting them in and oven and occasionally basting?

    Also, you mention blanching in the first part of the page and then not in the final cooking method? Are you blanching them at any point?

    1. Comment author image

      Lovefoodies

      says:

      Hi Steve, if you can take a look at the instructions again, you need to put the oven on with the baking pan (with the oil)and whilst the oven is getting hot, boil the parsnips so they’re a semi soft, then drain, put the parsnips in the baking pan and put back in the oven. You can turn them over half way through do they get golden on all sides and they should crisp up nicely too.
      Hope that helps!

    1. Comment author image

      Lovefoodies

      says:

      It’s important to adjust the cook times to the thickness of the parsnips you’re par boiling. Obviously if you are going to donut with thinly cut parsnips the. They will go mushy. However, cutting them to the size recommended in this recipe will give you the correct boil times to ensure the parsnips keep their shape and will
      Be nice and crispy once roasted.

    2. Comment author image

      Karen Kennedy

      says:

      I’ve done mine like this for months now, in fact, I do them in bulk, keep some back for the night I need them, then open freeze the rest before bagging them up and putting them in the freezer for later use, and they are always perfect!! I don’t know where you went wrong, sorry!!

  2. Comment author image

    Helen Leckie

    says:

    4 stars
    I tried this recipe (once I understood the oven temperature) and it worked well. I needed longer than 15 minutes but next time I’ll make sure the parsnips are dried better

  3. Comment author image

    Helen Leckie

    says:

    Oh, I see you have an oven temp below – I got confused without that and a direct instruction to put it in the oven!

  4. Comment author image

    Helen Leckie

    says:

    If you are cooking these in oil on the job, these are fried parsnips, not roast parsnips, at least according to a U.K. definition.
    A recipe for oven-roast parsnips would be appreciated!

    1. Comment author image

      Lovefoodies

      says:

      Hi Alice, I’m sorry I got carried away and forgot the temperature! It is 220C or 425F.
      I’ve updated the recipe so it is in there now.
      These are so delicious I hope you’ll be able to make them soon!
      Wishing you and your family a Merry Christmas!