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    Home » Recipes » Snacks

    Roasted Parsnip Guacamole

    Published: Mar 5, 2018 / Modified: Mar 31, 2022 by Lizzie Streit, MS, RDN / This post may contain affiliate links / Leave a Comment

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    Roasted Parsnip Guacamole

    It may seem strange that I’m posting a recipe for guacamole, the ultimate summer snack, when Minnesota has blizzard-like conditions and the East Coast will be getting a ton of snow this week. But, I’m dreaming of summer days, so I’m trying everything I can to “will” the warm weather here ;-).

    Just like my recent recipe, Garlic Lemon Butternut Squash Noodles and Shrimp, today’s Roasted Parsnip Guacamole is a union of the seasons. One of my favorite root vegetables is snuggled in between chunks of avocado and mixed with freshly squeezed lime juice. 

    You can think of these roasted parsnips as replacements for tomatoes. They add bulk and a touch of sweetness. Plus, some extra nutrition and fiber. You may not even need chips with this guac, since you could probably eat it as a stand alone dish. But who am I kidding? Chips and guac are like peanut butter and jelly: a match made in heaven!

    Chips can add up kind of quickly. Before you know it, you’re hitting crumbs at the bottom of that family size bag of tortilla chips (been there). If you are interested in switching up your guacamole vehicles, consider carrots. Mmm hmmmm that’s right, simple carrots provide that crunch factor, but with an added dose of fiber to help fill you up. Of course I’m not saying to totally cut out your favorite tortilla chips, but maybe go half and half (like below).

    Roasted Parsnip Gaucamole

    As for the rest of the recipe, well … it’s guacamole, what more can I say?

    Roasted Parsnip Guacamole

    This tasty spin on guacamole is the perfect afternoon snack, dinner party appetizer, or movie night dish. 
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    Prep Time: 15 mins
    Cook Time: 15 mins
    Total Time: 30 mins
    Servings: 4 as a snack
    Calories: 372kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • 3 large parsnips - scrubbed and trimmed
    • 1 tablespoon olive oil
    • 3 large avocados - or 4 small
    • ½ red onion - diced
    • 2-3 cloves garlic - crushed
    • 1 lime - juiced
    • Sea salt - to taste
    • Ground black pepper - to taste
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    Instructions

    • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Use a cutting board to slice the parsnips into thin ¼" circles. As you get towards the head of the parsnips, you may need to slice the circles in half to get a similar size. Toss with olive oil, salt, and pepper, and lay flat on the baking sheet. Bake for 10-15 minutes, or until slightly browned and tender.
    • In the meantime, prepare the guacamole. In a large bowl, combine the ripe avocados, onion, garlic, and lime juice. Smash the avocados with a fork or spoon. When the parsnips are finished cooking, add them in, and mix until well combined. Season with salt and pepper to taste. Enjoy! 

    Nutrition

    Serving: 1serving | Calories: 372kcal | Carbohydrates: 37g | Protein: 5g | Fat: 26g | Saturated Fat: 4g | Sodium: 23mg | Potassium: 1204mg | Fiber: 17g | Sugar: 7g | Vitamin A: 220IU | Vitamin C: 41mg | Calcium: 71mg | Iron: 2mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Pin now to make later! 

    Roasted Parsnip Guacamole

    Stay warm!

    Lizzie

    More Plant-Based Snack Recipes

    • Super Green Broccoli Smoothie
    • Acorn Squash Bread with Apple Cider Glaze
    • Italian Roasted Peppers Recipe
    • Cherry Almond Butter Energy Balls
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    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Meal Prep Recipes

    • Tofu Burrito Bowls
    • Greek Turkey Meatballs with Veggies (Meal Prep Bowls)
    • Buffalo Chickpea Stuffed Sweet Potatoes
    • Healthy Spinach Chicken Meatballs

    Soup Recipes

    • Broccoli Almond Soup with Feta
    • Kabocha Squash Soup with Coconut Milk and Apple Cider
    • Swede Soup with Crispy Onions
    • Vegan Tomato Bisque with Cashews

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