Chipotle Paprika Roasted Parsnips


Parsnips…I had heard of them, but had never tried them. That is, until I saw some at my local market, and thought, “why not give this a try?” I had to research to see what exactly they were (other than a root vegetable) first. Are they like a potato? Like a carrot? Somewhere in between? The answer is the latter.

Parsnips contain less calories, more carbs, less vitamin C, less protein, more sugar and less than most vitamins compared to potatoes, which made me wonder what do they contain? The answer is dietary fiber, folic acid, more than twice the amount of calcium per 100 gram serving. The closest relative to parsnip is a turnip, and parsnips contain more vitamins than turnips as well. So if you are looking for a great natural source of folic acid, dietary fiber and vitamin C, the answer is…parsnips! Or, chipotle roasted parsnips, like this recipe!

So…let us begin!

You will need:

– 4 large parsnips

– 3 tbsp avocado oil

– 4 tbsp nutritional yeast

– 1 tsp paprika powder

– 1 tsp chipotle powder

– pinch of salt

1. Preheat the oven to 375 degrees

2. Wash, peel and chop the parsnips long ways into french-fry-like pieces and put in a bowl. Make sure you do them all about the same time, so that they will all roast for the same time frame.

3. Add all the ingredients together and mix, making sure the parsnips are fully coated in the mixture

4. Arrange the parsnips on a lightly greased tray, making sure to leave spaces in between each one

5. Put into the oven and bake for around 45 to 50 minutes.

5. Take out, let cool a bit, then serve with your favorite sides, or eat straight out of the oven tray, like I do!


Roasted parsnips served with a side of fresh guacamole and peanut sauce



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