Roasted parsnips and apples are autumn on a baking sheet: chopped parsnips and apples roasted a full hour in ghee with shallots and sage until deeply caramelized, then tossed with orange juice and zest while hot. The apples collapse into jammy sweetness against the parsnips' earthy depth. It's the side dish made for slow-cooked salmon and roast meats.
SERVES 6
This combination of roasted apples and parsnips is the perfect accompaniment to my Slow-Cooked Macadamia Rosemary Salmon.
INGREDIENTS
1½ lbs/680 g parsnips, peeled and chopped
2 large apples, cored and chopped
1 medium shallot, chopped (about ½ cup/160 g)
1 tbsp/3 g fresh sage, chopped, plus 1 tsp/1 g fresh sage, chopped
¼ cup/60 ml ghee, melted
½ tsp sea salt
¼ tsp pepper
1 tbsp/15 ml fresh orange juice
1 tsp/5 g orange zest
COOKING INSTRUCTIONS
Preheat oven to 425°F/218°C. Combine parsnips, apples, shallots, 1 tbsp/3 g sage, ghee, salt and pepper. Toss to combine and spread onto a baking sheet. Cook for 1 hour. Halfway through, open oven and toss the ingredients to make sure the fruit and vegetables are well combined. After cooking, toss with orange juice, orange zest and additional teaspoon/1 g of sage. Serve.
Pro Tips
- Roast the full hour and toss halfway through — the long, slow roast is what turns the parsnips' starch into deep caramel sweetness.
- Chop the parsnips and apples to similar sizes so they roast evenly; apple pieces can be slightly larger since they cook faster.
- Add the orange juice, zest, and last teaspoon of sage only after roasting — the fresh layer keeps the citrus and herbs bright against the rich roast.
- Use firm apples like Honeycrisp or Braeburn so the pieces hold their shape instead of collapsing into sauce.
- Fresh sage is non-negotiable here — dried sage would make the dish taste dusty rather than aromatic.
Frequently Asked Questions
Can I use carrots instead of parsnips?
Yes — the flavor will be sweeter and less earthy, but the same roasting method and orange-sage finish work beautifully.
What should I serve with roasted parsnips and apples?
This combination is the perfect accompaniment to slow-cooked macadamia rosemary salmon. It's equally good with roast pork or chicken.
Do I need to peel the apples?
The recipe calls for cored and chopped apples; peeling is optional. The skins add color and texture and soften nicely during the long roast.
Can I make this ahead?
It reheats well at 400°F for 10 minutes. Add the fresh orange zest and sage after reheating to keep their aroma vivid.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Preheat oven to 425°F/218°C.
- Combine parsnips, apples, shallots, 1 tbsp/3 g sage, ghee, salt and pepper.
- Toss to combine and spread onto a baking sheet.
- Cook for 1 hour. Halfway through, open oven and toss the ingredients to make sure the fruit and vegetables are well combined.
- After cooking, toss with orange juice, orange zest and additional teaspoon/1 g of sage.
- Serve.
