Roast Parsnips With Sage Butter

Roast Parsnips with Sage Butter are a sophisticated, warm side dish that will diversify your meal. The recipe is easy to make, flavorful and comforting. 

Roast Parsnips with Sage Butter bring a rich flavor to your table, while requiring minimal work to prepare. They serve as the perfect veggie side dish. Whether they are for a holiday meal, Sunday dinner, or a weeknight Meatless Monday, you’ll be delighted with the sweet, roasted parsnip flavor and earthy sage addition. 

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Parsnips are root vegetables, very similar to carrots. They are sweeter than other root vegetables, and add rich flavor to any dish. Parsnips can be prepared in almost any way; for this easy side dish, I made roast parsnips. They’re also delicious boiled and mashed like potatoes. I love swapping mashed parsnips in for mashers on a Sunday dinner. 

For a holiday meal where you need several sides, these pair well with Roast Parsnips with Sage Butter:  Shredded Brussels Sprouts with Orange and Almonds and my Shortcut Potato Herb Flatbread.

What pan should I roast vegetables in?

I roast parsnips and other vegetables a lot in the cold months. Once those yummy root veggies start popping up in season at the market or grocer store, I grab them and roast away. Roasting brings out the natural sweetness of veggies and I love that bit of caramelization that happens. Even better, I haven’t had to slave over the stove, it’s all done for me in the oven. 

I simply roast my veggies in a half-sheet pan. Or a rimmed baking sheet. It’s easy to clean and the metal heat quickly and holds it’s hot, searing heat in my oven. 

Parsnips are root vegetables, similar to carrots. They are fantastic roasted because it brings out the natural sweetness.

I drizzled my roast parsnips with a simple sage butter to finish them. Most weeknights you don’t need this fancy touch, you could just chop fresh herbs and sprinkle them on your roasted veggies. However, for a special side dish I think the sage butter takes them to another level!

How to make Roast Parsnips with Sage Butter:

• Roast peeled and sliced parsnips in oven for 20 to 25 minutes
• Cook until golden brown and set aside
• In a saucepan, cook butter and sage until butter browns and sage crisps
• Pour butter and sage leaves over roasted parsnips

Sage butter is always delicious and pairs with almost any roasted vegetable. You can even use it as a sauce for your gnocchi or to pour over cooked meat.

Roast Parsnips with Sage Butter perfectly pairs with my Grilled Flank Steak with Herb Salsa Verde and my Pork Tenderloin with Rosemary Apricot Sauce.

5 from 1 vote

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Roast Parsnips With Sage Butter

Work Time

20 mins

Total Time

45 mins

 

Roast Parsnips with Sage Butter are a sophisticated, warm side dish that will diversify your meal. The recipe is easy to make, flavorful and comforting. 

Course: Side Dish

Cuisine: American

Keyword: roast parsnips

Yield: 6 to 8 servings

Calories: 171 kcal

Ingredients

• 2 lbs parsnips peeled and thinly sliced lengthwise
• 4 teaspoon olive oil
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 15 to 20 to 20 sage leaves

Instructions

1. Heat oven to 375F°. Toss together parsnips, oil and salt in a shallow roasting pan. Roast until tender and golden brown, 20 to 25 min. Transfer to a serving platter.
2. In a small saucepan over medium heat, cook butter and sage until butter just begins to brown and sage is crisped, 2 to 3 min. Pour over parsnips and serve.

Recipe Notes

Use this sage butter on any roasted vegetable. It's even delicious on roasts and steak. 

Nutrition Facts

Roast Parsnips With Sage Butter

Amount Per Serving (8 g)

Calories 171 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 2g 10%

Cholesterol 10mg 3%

Sodium 403mg 17%

Potassium 566mg 16%

Total Carbohydrates 27g 9%

Dietary Fiber 7g 28%

Sugars 7g

Protein 1g 2%

Vitamin A 2.3%

Vitamin C 31.2%

Calcium 6.1%

Iron 5.6%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe Tara Bench. Photographer Miki Duisterhof. Food Stylist Jee Levin. Prop Stylist Jen Everett. Originally published LHJ Nov 2009