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    Home » Recipes » Side Dishes

    Easy Roasted Curried Parsnips

    Published: Jan 26, 2021 · Modified: Oct 4, 2022 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Plate of parsnips with the text: How to make Roasted Curried Parsnips.
    Close up of parsnips on a plate with text Curried Roasted Parsnips.
    Plate of parsnips with text: Easy side dish Curried Roasted Parsnips.

    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.

    Wooden table with plate of parsnip fries.

    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.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients & Tools 
    • How to make curried parsnips
    • Tips 
    • Serving Suggestions
    • Variations
    • Special diets
    • Storage 
    • FAQs 
    • Parsnip recipes
    • More tasty side dishes
    • Get the recipe
    • 📖 Recipe
    • 💬 Comments

    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.

    Table with plate of curried 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.

    Peeling parsnips and cutting them into finger shapes.

    Peel the parsnips then chop them lengthwise into  finger-sized sticks.

    Bowl of parsnip strips and spices.

    Add the parsnips to a large bowl with the oil, curry powder and salt and pepper and toss well to coat.

    Parsnip sticks covered in spice on a baking tray.

    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.

    Tips 

    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.

    Serving Suggestions

    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.

    Variations

    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. 

    Plate of roasted parsnip with curry flavorings.

    Special diets

    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.

    Storage 

    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.

    FAQs 

    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.

    Parsnip recipes

    If you still have parsnips to use up after making your roasted curried parsnips be sure to try these other tasty parsnip recipes!

    Maple Parsnip Cake with Sweet Potato Frosting
    Apple Parsnip Crumble
    Lemon, Poppyseed and Parsnip Muffins

    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
    Cauliflower Cheese

    Get the recipe

    Veggie Desserts Cookbook by Kate Hackworthy

    Check out the Veggie Desserts + Cakes cookbook on Amazon

    📖 Recipe

    Plate of curried parsnip fries.

    Easy Curried Parsnips

    Kate Hackworthy | Veggie Desserts
    You'll love this easy Curried Parsnips recipe! A tasty side dish with the warming flavor of curry and sweetness of roasted parsnip.
    5 from 6 votes
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    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Side Dish
    Cuisine American, British, Indian
    Servings 4
    Calories 161 kcal

    Equipment

    • Vegetable peeler
    • Baking sheet
    • mixing bowl
    • Oven

    Ingredients
     

    • 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

    Instructions
     

    • 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.

    Video

    Notes

    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.

    Nutrition

    Calories: 161kcalCarbohydrates: 31gProtein: 2gFat: 4gSaturated Fat: 3gSodium: 308mgPotassium: 653mgFiber: 9gSugar: 8gVitamin A: 10IUVitamin C: 29mgCalcium: 66mgIron: 1mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Side Dish Recipes

    • Broccoli and Cheese Sauce
    • Easy Baked Polenta Fries
    • Crock Pot Black Beans
    • Roasted Brussels Sprouts with Goat Cheese
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    Reader Interactions

    Comments

    1. Rachna

      January 27, 2021 at 5:44 pm

      5 stars
      Such a simple recipe yet so flavourful. The use of curry powder really makes this recipe sing. I love parsnips. Will be trying this out soon.

      Reply
    2. Angela

      January 26, 2021 at 6:35 pm

      5 stars
      Parsnips are so versatile. I really enjoyed them with the curry!

      Reply
    3. Jessica Formicola

      January 26, 2021 at 6:04 pm

      5 stars
      We love parsnips at our house, and those flavors sound wonderful! I can't wait to try this for dinner this week!

      Reply
    4. Nathan

      January 26, 2021 at 5:46 pm

      5 stars
      I hadn't actually tried parsnips until fairly recently but now that I'm a fan I'll definitely have to try this out, especially since I also love curry! Such great flavors!

      Reply
    5. Beth

      January 26, 2021 at 5:15 pm

      5 stars
      We adore parsnips and love anything curried! This is going on my list for this week!

      Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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