Roasted Parsnips with Turmeric & Thyme


With their hearty texture and almost floral sweetness, parsnips are one of my favourite fall-time foods.


They boast a variety of health benefits including a solid serving of fibre, a generous dump of folate, ample amounts of vitamin C, and a delightful dose of potassium – all things that are good-for-you and glorious all year-round, but particularly in the fall when colds become more common, and dreary days bring upon some seasonal blues.


Knowing this, I joyfully add them to thick creamy soups, mash them in lieu of potatoes, and toss them in stews. Possibly my most beloved way to cook parsnips is roasted in the oven. This is also conveniently one of the easiest ways to enjoy these nutrient-dense tubers, not to mention the additionally anti-inflammatory and immune-boosting benefits of the turmeric, and digestively soothing properties of the thyme that the simple seasoning provides. 


So give this foolproof recipe a try and enjoy some parsnips as your starchy side for your next weeknight meal!



Roasted Parsnips with Turmeric & Thyme


Prep time: 5 minutes

Cook time: 30 minutes

Makes about 4 servings



  • 2kg of parsnips (roughly a a pound and a half, or about 2 or 3 depending on their size, which varies greatly)
  • 2-3 tblsp olive oil and/or grass-fed butter
  • ½ a bunch of fresh thyme
  • 1 tsp ground turmeric
  • Sea salt and freshly cracked black pepper to taste
  • *Tip: for some added sweetness try adding a drizzle of raw honey when you mix them with the oil/butter!



  1. Preheat your oven to 425F and line a baking sheet with parchment paper.
  2. Peel the parsnips, cut them in half if they’re quite long, and slice them lengthways into roughly ½-inch thick sticks
  3. In a large bowl, toss the parsnips with the olive oil and/or butter (I personally use both for an extra decadent and delicious flavour profile), the turmeric, and some picked thyme leaves (about a lose tblsp worth).
  4. Spread them out on the baking tray, sprinkle with the sea salt, pepper, and some leftover thyme sprigs, and roast for about 30 minutes until golden brown, flipping them halfway through.