Roasted Parsnips and Pearl Onions with Thyme and Sage

Course: Side Dish
Prep Time: 10 minutes
Cook Time: 1 minute
Total Time: 1 hour 10 minutes
Servings: 10
Author: Lord Byron's Kitchen
A delicious side dish for any occasion, Roasted Parsnips and Pearl Onions with Thyme and Sage, is a great potato substitute; is loaded with simple, rustic flavours; and is very cost effective. Seasonal root vegetables never tasted so good!
Print Recipe


  • 5 large parsnips, peeled and cut into large bite-sized pieces
  • 20 white pearl onions, peeled and halved*
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried sage
  • 1 teaspoon fresh thyme leaves


  • Preheat oven to 350 degrees.
  • Add the parsnips and onions to a large bowl. Add the olive oil, salt, and pepper. Toss well to coat.
  • Spread the onions and parsnips onto a baking sheet and bake for 30 minutes.
  • Remove from oven, sprinkle over the sage and thyme and using a metal spatula, move the parsnips and onions around - trying to mix in the sage and thyme is basically the goal here.
  • Place back in the oven for 20 minutes. Serve immediately.


*You can substitute the pearl onions with two large yellow onions or eight-ten shallots.