Roasted Parsnips
Roasted parsnips are a classic root vegetable side dish, typically made by tossing parsnip batons or chunks with oil, salt, and herbs like thyme or rosemary, then roasting until caramelized and tender. This preparation method is popular in British and Northern European cuisines, especially as part of a traditional Sunday roast or holiday meal.
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🍽️ Nutrition at a glance
Parsnips are a good source of complex carbohydrates and dietary fiber, providing a moderate amount of energy (roughly 100-150 calories per serving). They are particularly rich in vitamin C, potassium, and folate, with the roasting process helping to concentrate their natural sugars.
Nutrition breakdown
| Calories | 124 kcal |
| Protein | 2 g |
| Carbs | 29.9 g |
| Fat | 0.3 g |
| Fiber | 6.5 g |
| Sugar | 8.3 g |
| Sodium | 15 mg |
| Potassium | 573 mg |
| Vitamin C | 20 mg |
| Folate | 67 mcg |
| Vitamin K | 25 mcg |
| Manganese | 0.5 mg |
| Magnesium | 33 mg |
| Phosphorus | 72 mg |
| Calcium | 56 mg |
Per 1 cup (156 g) · estimated, varies by recipe
💡 What's interesting
Nutritionally, parsnips contain more sugar than carrots, which is why they caramelize so beautifully when roasted. Culturally, they were a staple root vegetable in Europe before the widespread adoption of the potato, valued for their sweet, earthy flavor and ability to store well through winter.
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AI estimate may be inaccurate · Terms