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Parsnips in the Oven

Featured in Perfect Companion Dishes.

Oven-roasted parsnips in honey-thyme marinade with homemade lemon quark. 15 minutes preparation, 35 minutes baking time. Perfect for 2 servings.
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Rehan Magic House Recipes
Updated on Sat, 05 Apr 2025 07:30:31 GMT
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Parsnips in the Oven | magichouserecipes.com

Oven-roasted parsnips, enhanced with a honey-lemon marinade, develop a unique aroma in the oven. The natural sweetness of the root vegetable harmonizes perfectly with the fresh citrus note and aromatic herbs.

The lemon quark dip makes these parsnips my favorite winter vegetable.

Selected Ingredients

  • Parsnips: Should be firm and light, smaller ones have more flavor.
  • Organic lemons: For the aromatic zest.
  • Liquid honey: Distributes better in the marinade.
  • Fresh thyme: Intensifies the aroma.
  • High-quality olive oil: For optimal flavor.
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Oven-Roasted Parsnips – Simple and Aromatic | magichouserecipes.com

Perfect Preparation

Prepare vegetables:
Thoroughly wash and peel parsnips. Quarter lengthwise for even cooking. Cut larger pieces again for uniform size.
Prepare marinade:
Finely grate lemon zest, squeeze juice. Mix with olive oil, honey, and thyme into a smooth marinade.

Oven Magic

Roast in preheated oven at 200 degrees for 35 minutes. Turn the parsnips regularly for even browning.

Combination possibilities: Mix with carrots or sweet potatoes. Serve with fried fish. Use as a base for a warm salad.

Add Side Dishes

Lemon quark as a refreshing dip. Roasted pumpkin seeds for crunch. Arugula as a fresh accompaniment.

Parsnips from the Oven – Crispy and Savory Pin it
Parsnips from the Oven – Crispy and Savory | magichouserecipes.com

Storage

Keeps in the refrigerator for up to three days. Briefly warm in the oven before serving.

The combination of sweet parsnips and fresh lemon quark makes this dish a special side dish or light main course.

Frequently Asked Questions

→ Do I need to peel the parsnips?
Yes, parsnips should be peeled as the skin can often taste bitter.
→ Can I make this dish vegan?
Yes, replace the honey with maple syrup or agave nectar and the quark dip with a soy-based vegan alternative.
→ How do I recognize ripe parsnips?
Ripe parsnips are firm, light-colored and have no dark spots or soft areas.
→ Can I pre-cut the parsnips?
Yes, but it's best to do so just before preparation, as cut parsnips can turn brown.
→ What sides go well with this?
This dish works as a side for meat or as a vegetarian main course with quinoa or couscous.

Oven-Roasted Parsnips with Honey

Oven-roasted parsnips with honey, thyme and lemon. Served with fresh lemon quark - simple and delicious.

Prep Time
15 Minutes
Cook Time
35 Minutes
Total Time
50 Minutes
By: Reham

Category: Side Dishes

Difficulty: Easy

Cuisine: European

Yield: 2 Servings

Dietary: Low-Carb, Vegetarian, Gluten-Free

Ingredients

→ Main ingredients

01 1.2kg parsnips (about 2.6 lbs)
02 1 large organic lemon

→ For the marinade

03 2 tablespoons extra virgin olive oil
04 1 teaspoon liquid honey (or substitute agave nectar/maple syrup for vegan option)
05 1 teaspoon fresh or dried thyme leaves
06 1/2 teaspoon sea salt
07 1/2 teaspoon freshly ground black pepper

→ For the creamy dip

08 250g quark or low-fat cottage cheese
09 50g plain yogurt (1.5% fat)

Instructions

Step 01

Preheat your oven to 400°F (200°C). Wash the parsnips thoroughly, peel them, and cut them lengthwise into quarters. If some roots are particularly thick, cut them in half again to ensure even cooking.

Step 02

Wash the lemon and cut it in half. Squeeze juice from one half and finely grate the zest. Slice the other half into thin rounds. In a large bowl, combine the olive oil, honey, lemon juice, thyme, salt, and pepper, whisking until well blended.

Step 03

Add the parsnip pieces to the marinade and toss until evenly coated. Spread them in a single layer on a baking sheet lined with parchment paper. Place the lemon slices among the parsnips. Roast in the middle of the oven for about 35 minutes, until golden brown and tender.

Step 04

While the parsnips are roasting, combine the quark (or cottage cheese) with the yogurt in a small bowl. Season with salt, pepper, and some of the reserved lemon zest to taste. Stir until smooth and creamy. Serve the hot roasted parsnips with the cool, tangy dip on the side.

Notes

  1. The parsnips will likely brown more on the bottom than on top - this is normal and adds delicious caramelized flavor.
  2. This dish can easily be made vegan by substituting agave nectar or maple syrup for the honey, and using a plant-based yogurt alternative for the dip.

Tools You'll Need

  • Baking sheet lined with parchment paper
  • Vegetable peeler
  • Microplane or zester

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (quark/cottage cheese, yogurt)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 12 g
  • Total Carbohydrate: 45 g
  • Protein: 15 g