Gluten-Free Roasted Parsnips
By the Gluten Free Recipes team ·
These tender, caramelized parsnips offer a delightful sweetness with earthy undertones, enhanced by a hint of savory garlic. Roasted to perfection, they achieve a wonderfully soft interior and slightly crisp edges, making them an irresistible side dish.
At a glance: This easy salads and sides recipe yields 4 servings in about 40 minutes (10 min prep, 30 min cook). It uses 6 ingredients — including parsnips, extra virgin olive oil, dijon mustard — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Roasted Parsnips: When preparing this salads and sides recipe, to ensure this dish remains gluten-free, always use certified gluten-free Dijon mustard and ensure all other ingredients, especially packaged ones, have a gluten-free certification. Be mindful of cross-contamination in your kitchen environment In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Roasted Parsnips: This recipe is naturally gluten-free, relying on whole vegetables and certified gluten-free seasonings. It avoids all gluten-containing grains.
Ingredients
- 1.5 lbs parsnips, peeled and cut into 1-inch pieces
- 2 tbsp extra virgin olive oil
- 1 tsp Dijon mustard (verify GF)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 clove garlic, minced (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup. Place the peeled and cut parsnips into a large mixing bowl, ensuring they are dry.
- 2
In a small bowl, whisk together the extra virgin olive oil, Dijon mustard, salt, black pepper, and minced garlic (if using) until well combined. This creates a flavorful coating for the parsnips.
- 3
Pour the olive oil mixture over the parsnips in the large bowl. Toss thoroughly to ensure each piece is evenly coated with the seasoning. The parsnips should glisten with the oil.
- 4
Spread the coated parsnips in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the parsnips instead of roasting them, preventing them from caramelizing properly. Roast for approximately 25-30 minutes, flipping them halfway through, until they are tender when pierced with a fork and have developed a beautiful golden-brown color and slightly crisp edges.
- 5
Once roasted to perfection, remove the parsnips from the oven. Taste a piece and adjust salt or pepper if needed. Serve immediately as a delicious and satisfying side dish.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Dress salads just before serving to keep the greens crisp; keep dressing separate if making ahead.
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