Scrub the parsnips with a clean vegetable brush under running water and peel if large.
Cut the parsnips into 3 x ½ -inch sticks or 1-inch slices. Aim for pieces that are about the same size.
Put the vegetables in a large bowl. Add the oil, salt, garlic powder and pepper and stir to coat the pieces.
Place the parsnips in a single layer on a large baking sheet. Leave at least ¼ inch between the pieces.
Roast the parsnips in the oven for 10 to 15 minutes, then stir and roast for another 10 to 15 minutes until tender and golden with some browning.
Refrigerate leftovers within 2 hours.
This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.
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