This easy Curried Parsnips recipe makes a delicious side dish that has the warming flavor of curry and the unique sweetness of roasted parsnip. Perfect as a side dish, as parsnip fries or as a meat-free meal served with quinoa or salad.
Are you ready for your new favorite easy side dish? Let me introduce you to Curried Parsnips!
I hope that you'll love them as much as we do.
Seriously. I had leftovers in the fridge for a few days and I just couldn't resist reaching in and grabbing a few every now and again. They're so addictive - even cold from the fridge!
But served fresh and warm, they're even better. Subtly warming Indian curry spices with soft yet crispy roasted parsnips. Utter bliss.
Don't have parsnips? Don't despair! Try this recipe with carrots instead.
Parsnips are a wonderful vegetable because they have the slight sweetness and texture of a carrot.
But they are also mild and earthy enough to enhance whatever they are flavored in.
Adding the flavor of curry to parsnips has a perfect balance of flavor that will make it on to your favorite recipe rotation.
Curried Parsnips are perfect as an everyday side dish, as an alternative to fries, or with a curry.
I even love them warm on a bed of seasoned quinoa (or rice or other grains) as a healthy meat-free meal.
Why You'll Love This Recipe
It uses a seasonal vegetable that is nutrient-dense and slightly sweet making it something that adults and kids both love in these parsnips with curry.
You can change up the seasonings if you don’t enjoy curry.
This is a mild recipe, but you can make them spicy with chilli powder or flakes.
It’s a great side dish along with a hearty protein and salad.
The whole side dish takes under 1 hour to make from start to finish. Most of that is hands-off time.
They'll keep in the fridge for up to 5 days.
Parsnips are a great source of vitamin c, fiber and potassium. Find out more about the health benefits of parsnips.
Ingredients & Tools
Parsnips - You can find these in the store next to the root vegetables and carrots. They have a large top and a skinny bottom and are an off-white color.
Oil - The oil in this recipe helps the parsnips brown and get caramelized which brings out the natural flavor and sweetness. Any neutral-tasting oil will do. I use sunflower oil.
Curry Powder - Feel free to use your favorite curry powder with your personal level of spiciness. I tend to use mild so they whole family can tuck in.
Sea Salt & Black Pepper - This seasoning duo will help bring out all of the flavors by helping them blend together.
The only tools you need are a vegetable peeler, baking sheet and oven.
How to make curried parsnips
Follow this step by step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat the oven to 400F / 200C.
Peel the parsnips then chop them lengthwise into finger-sized sticks.
Add the parsnips to a large bowl with the oil, curry powder and salt and pepper and toss well to coat.
Spread the parsnips onto a large baking tray (or two), ensuring that they’re not too crowded.
Bake for 25 minutes or until the edges are golden, flipping and stirring halfway through the cooking time.
Remove from the oven and serve warm.
Choose fresh parsnips that are firm and not too bendy (like carrots, bendy ones will be older).
If you like things spicy, go for a hot curry powder.
Use two baking sheets if you can’t fit all of the seasoned parsnips on one baking sheet in a single layer. This will prevent them from steaming in the oven and having a mushy texture.
Use any leftover peels or discarded pieces to make vegetable stock.
Wonderful with a side of Vegan Mashed Potatoes.
Add to an Indian feast of Vegetable Pakora, Daal, Bombay Potatoes and Turmeric Rice.
Serve them as “Fries” along with this Easy Bean Burger.
Dip them in this creamy Sriracha Aioli.
Don’t like the flavor of curry? Toss with your favorite dried herbs instead.
Add some chopped onion and garlic to the parsnips for additional flavor and texture.
Toss them with some maple syrup, cinnamon and nutmeg for a sweeter roasted parsnip side dish.
If you have any leftovers, you can also blend them up into a creamy soup with other roasted vegetables.
For a different shape, peel the parsnips and cut them into coin-shaped pieces.
To Make it Gluten-Free: This curried parsnips recipe is naturally gluten free, however, it’s important to check your curry powder or paste to see if it contains any gluten ingredients.
To Make It Vegan: To keep this recipe vegan, make sure you are using oil or vegan butter.
Storing: You can store cooked roasted parsnips in an airtight container in the fridge for up to 5 days.
Freezing: Cooked curried parsnips can be frozen by adding them to a baking sheet in a single layer, freezing them completely, then adding them to a freezer-safe bag.
Reheating: You can reheat cooked parsnips in the microwave, air fryer or roast them in the oven at 350 for 10 minutes or until warmed through again. You can also heat them in a frying pan with a splash of oil.
Do I need to peel parsnips? You don't need to peel them but it is highly recommended as the peel can hold dirt that's difficult to clean.
Do I need to boil parsnips before using them? This depends on the recipe. For this recipe, you do not need to boil them.
What do parsnips taste like? The taste of a parsnip is a delicate cross between a mild carrot and an earthy vegetable with a slight nutty taste. They are lighter and absorb flavor well.
If you still have parsnips to use up after making your roasted curried parsnips, be sure to try these other tasty parsnip recipes!
More tasty side dishes
Mac and Cheese Balls - a fun twist on the classic mac n cheese!
Braised Red Cabbage - spiced cooked red cabbage.
Stuffed Mushrooms - a make-ahead side dish full of herbs and garlic.
Roasted Radishes and Asparagus - a tasty spring side dish.
Grilled Leeks with lemon and parmesan.
Roasted Swede (rutabaga)
Vegan Mashed Potatoes
Get the recipe
Easy Curried Parsnips
- 1 ½ pounds 700g parsnips
- 2 tablespoons vegetable oil
- 2 teaspoons curry powder mild or hot according to your preference
- ½ teaspoon salt and pepper
- Preheat the oven to 400F / 200C.
- Peel the parsnips and cut into finger-sized sticks.
- Add the parsnips to a large bowl with the oil, curry powder and salt and pepper and toss well to coat.
- Spread the parsnips onto a large baking tray (or two), ensuring that they’re not too crowded.
- Bake for 25 minutes or until the edges are golden, stirring halfway through the cooking time.
- Serve as a tasty side dish.