Roasted Parsnips with Thyme ~ Oil free

Oil-free roasted parsnips with thyme is an easy sheet-pan dish that is great served with Garlic Cashew Cream or Cashew Sour Cream for flavour and for adding healthy whole-ingredient fats. Serve as a side for any meal, or make a botanical bowl with Prebiotic Rainbow Salad and Green Hummus for a complete meal with plant-based protein.


Parsnips are low-carb and a rich source of essential vitamins + minerals and insoluble and soluble fibre, which is important for digestion, supporting a healthy gut microbiome and feeling satiated. Botanical compounds in parsnips can help with blood pressure, blood sugar, serotonin, inflammation, immune support; they are delicious, versatile and store well.

  • Serves 4-6
  • Cooks in 35-45 mins
  • Prep time 5 mins


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  • 6 parsnips
  • 1 tsp thyme leaves
  • 1 tsp salt | seaweed
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Roasted Parsnips with Thyme ~ Oil free


PREHEAT OVEN 200C | 400F. Line a sheet pan with parchment paper.


WASH parsnips. Trim off the top, then cut in half lengthwise to create thick chips – be sure to cut the parsnips to a similar size due to cooking time.


ADD to a lined sheet pan –  toss with thyme + salt. If you would like to use oil, add 1 tsp.


ROAST for 25 – 35 mins golden on the outside and tender on the inside.


SERVE with fresh thyme leaves and a side of Garlic Cashew Cream


Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

SWAP PARSNIPS for sweet potato, yams, potato, brussel sprouts, rutabaga, celeriac, beetroot. turnipes, carrots, pumpkin, squash, zucchini.


ADD TO THE SHEET PAN carrots, sweet potatoes, potatoes squash, pumpkin, turnips, celeriac, sausages, tofu- and cooking times will vary.


SWAP THYME | ADD HERBS – like rosemary, sage, thyme, oregano, dried mixed herb or spice blends.

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