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Roasted Parsnip Guacamole

This tasty spin on guacamole is the perfect afternoon snack, dinner party appetizer, or movie night dish. 
Course Snack
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 as a snack
Calories 372kcal


  • 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


  • 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! 


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