Parsnips herald the arrival of cooler weather and what better way to enjoy them than to cook them alongside the weekly roast.

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1kg of parsnips
60ml (1/4 cup) olive oil
2 tbsp sherry vinegar
Salt and freshly ground black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 180C (350F).

Peel and cut parsnips into even-sized pieces, or just cut them in half lengthways of they are not too big.

Place them in a bowl and mix well with oil and vinegar. Season with salt and pepper.

Spread out in a shallow baking dish and cook in preheated oven for 45 minutes, or until golden brown and tender.

Turn parsnips occasionally during cooking to ensure even browning.