ArrowDownFill 1arrow-small-lineFill 1GroupStaff FaveGroupClose IconEmailLike Cooking Light on FacebookShapePage 1 Copy 3Page 1 Copy 2Grid IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Parsnips with Sea Salt, Malt Vinegar, and Chives

Photo: Greg Dupree; Styling: Lindsey Lower

Serves 4 (serving size: 1 1/2 cups)

If you're not familiar with parsnips, they look like white carrots and have a decidedly sweet, earthy flavor. Avoid larger parsnips, which tend to have tough, woody cores.


  • 1 pound parsnips, peeled and sliced into thin strips
  • 1/2 pound baby carrots, halved lengthwise
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons thinly sliced fresh chives
  • 1 tablespoon malt vinegar
  • 1/4 teaspoon fine sea salt

Nutrition Information

  • Calories 137
  • Fat 3.9 g
  • Satfat 0.6 g
  • Monofat 2.8 g
  • Polyfat 0.4 g
  • Protein 2 g
  • Carbohydrate 25 g
  • Fiber 7 g
  • Cholesterol 0.0 mg
  • Iron 1 mg
  • Sodium 196 mg
  • Calcium 61 mg
  • Sugars 8 g
  • Est. Added Sugars g

How to Make It

  1. Place a rimmed baking sheet in oven; preheat oven to 500°F. (Do not remove pan while oven preheats.)

  2. Combine parsnips, carrots, and oil. Arrange in a single layer on preheated baking sheet. Bake in preheated oven until tender, about 10 minutes. Toss with chives, vinegar, and salt.