How to roast potatoes & parsnips

Written by angelique de la morreaux
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How to roast potatoes & parsnips
Roast parsnips with potatoes for an interesting side dish. (cooking book image by araraadt from

Parsnips are similar in shape and texture to carrots, but they taste a lot sweeter when cooked. A root vegetable containing starch, the parsnip was transported from the Mediterranean to Europe and treated much like the American potato -- as a side dish to the main course. Parsnips and potatoes are versatile and may be mashed, fried, boiled, broiled or roasted. Roasting parsnips and potatoes yields morsels with a crunchy outer texture and tender insides.

Skill level:

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Things you need

  • Vegetable peeler
  • Knife
  • Colander
  • Salt
  • Pepper
  • Olive oil
  • Roasting pan
  • Tin foil
  • Cherry tomatoes
  • Dish

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  1. 1

    Preheat the oven to 204 degrees Celsius.

  2. 2

    Peel the skin off the potatoes and parsnips. Cut the potatoes and parsnips into bite-sized pieces. Put them into a colander and rinse thoroughly.

  3. 3

    Pour the vegetables into a bowl. Add 1 tsp each of salt and pepper. Sprinkle olive oil over the potatoes and parsnips and use your hands to mix them well.

  4. 4

    Line a roasting pan with tin foil. Put the potatoes and parsnips into the pan. Place the pan in the middle rack of the oven. Set the timer for 40 minutes.

  5. 5

    Add cherry tomatoes, if desired, when the timer goes off. Sprinkle more olive oil and seasoning over the mixture. Set timer for 20 minutes.

  6. 6

    Remove the pan from oven after 20 minutes. Place the food into a dish and serve.

Tips and warnings

  • Add onions or different spices according to your taste.

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