biscuits and such | Roasted Parsnips & Red Potatoes
southern food blog
single,single-post,postid-11391,single-format-standard,ajax_fade,page_not_loaded,,select-child-theme-ver-1.0.0,select-theme-ver-2.8,wpb-js-composer js-comp-ver-4.3.5,vc_responsive
parsnips potatoes 3

Roasted Parsnips & Red Potatoes

I wouldn’t dream of complaining about the fact that it’s bitterly cold here in the coastal Southeast because so many of you are still buried under literal feet of snow. But I think we can all agree that, despite a late entrance, winter has arrived in full force. And she seems angry? At least from where I’m sitting. I need more flannel lined jeans.


parsnips potatoes 1


I’m partial to the potato year round, but in winter it really shines. The potato is an easy and versatile root vegetable that, when served with its skin on, is a wealth of vitamins and minerals that our nutrient deprived bodies so desperately need. And when paired with another, lesser admired root vegetable, the parsnip, things get even better. This recipe can go two ways- chopped and roasted parsnips and red potatoes with olive oil, rosemary, garlic, and salt. Or, if you’re in the mood, taken one step further and mashed. Either way it’s delicious. Either way it’s good for you. Either way it goes well with that steak you’re eyeing at the butcher’s counter.


parsnips potatoes 2


Roasted Parsnips & Red Potatoes


4 large parsnips

6 red potatoes

4-6 sprigs fresh rosemary

1/4 cup olive oil

1 tbsp sea salt

3 cloves garlic, minced


Heat oven to 375F. Chop the parsnips and potatoes into large chunks and place in a roasting pan. Toss with olive oil, salt, minced garlic, and rosemary. Roast for about 1 hour, or until parsnips and potatoes are tender. Mix well and serve hot.

Print Friendly


  • Debra @ Bowl Me Over

    25.01.2016 at 20:06 Reply

    This sounds absolutely delicious – either way! I love parsnips and don’t know why I don’t make them more often. Thanks for the inspiration!

  • Kimberly @ The Daring Gourmet

    25.01.2016 at 20:54 Reply

    Gorgeous! I absolutely LOVE parsnips. I lived in England for 7 years and it was there that I was first introduced to them and fell in love with them. Roasted is my favorite way to eat them and this dish looks and sounds fabulous!

  • Rebecca @ Strength and Sunshine

    26.01.2016 at 03:17 Reply

    The classic winter side <3 I just love sweet roasted parsnips! So creamy!

  • Florian @ContentednessCooking

    26.01.2016 at 07:17 Reply

    I love parsnips and potatoes! I recently posted a parsnip hummus so you know we speak the same language! :)

  • Laura

    26.01.2016 at 18:08 Reply

    I am grouchy because it bounced up to 50 F here yesterday. I feel like winter is still doing some weird kinda here kinda not thing. And I am jealous of all that snow! But anyway, these sound delicious–love the rosemary sprigs!

Post a Comment