Say hello to one of my new favorite sides – parmesan roasted parsnips! They are super easy to make, the perfect combo of sweet and salty, and so delicious.
This recipe was mentioned to me by our operations manager Clara when we were talking about what her family serves during the holidays. She said her mom makes them every year and they are a huge hit. I love parsnips but have never roasted them with parmesan cheese so I gave it a go.
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They came out so good – you have the natural sweetness from the parsnip paired with the saltiness from the cheese. And the parmesan gets nice and crispy on top while the parsnips are tender. They are so simple, yet so delicious. They make a great addition to your holiday meal or a simple side at dinner during the week.
Why you’ll love this roasted parsnips recipe
- made with simple ingredients
- a simple side dish for the holidays or a weekday meal – no spending hours on one dish!
- customizable – change out the spices to easily switch up the flavor.
What is a parsnip?
A parsnip is a root vegetable and a member of the parsley/Umbelliferae family. It looks very similar to a carrot but is white in color. They have a sweet, nutty, and earthy flavor and they are usually eaten cooked in soups or stews, mashed, or roasted. Parsnips can also be enjoyed raw too.
Are parsnips healthy?
Parsnips are a great healthy addition to any diet. They are low in calories and are high in folate, calcium, potassium, manganese, vitamin K, and especially fiber. 100 grams of raw parsnips have only 75 calories with 5 grams of fiber.
Roasted parsnips ingredients
- parsnips
- olive oil
- dried parsley
- dried thyme
- parmesan cheese
- salt and pepper
How to roast parsnips
- Preheat the oven to 400 degrees Fahrenheit and line 1-2 large baking sheets with parchment paper.
- Prep your parsnips. Peel parsnips and cut them into even-sized matchsticks. If you have very large parsnips with a fibrous inside, cut that part out. Toss with oil, dried parsley, dried thyme, salt, and pepper, making sure to coat fully. I like to do this on the baking pan to save a dish, but you can also do it in a large bowl.
- Roast parsnips. Spread parsnips on your baking sheets in a single layer, ensuring they are not crowded and leaving room for airflow. Roast for 30 minutes, flipping/stirring once around the 20-minute mark. Remove from the oven and move to one large baking sheet in an even layer. Sprinkle with parmesan cheese. Roast for another 5 minutes until the cheese is browned and crispy and the parsnips are tender.
- Enjoy! Serve as is or garnish with some fresh herbs.
Do you have to peel parsnips?
While you technically don’t need to peel parsnips, I highly recommend it. The skin can be dirty, it can be pretty tough, and have a somewhat bitter taste, especially on larger ones. It’s best to peel them for the best flavor, texture, and taste.
How do you cut parsnips for roasting?
One of the key tips for perfectly roasted veggies is cutting uniform size. There are plenty of shapes and sizes you can cut, but we are making them into matchsticks. This is the easiest way I have found to cut parsnips:
- Prep. Peel away the skin.
- Cut. First, cut off both ends. Then cut in half widthwise, separating the thicker end from the thinner end. Cut the thinner end in half lengthwise. Continue to cut the thicker end into quarters, creating a similar size as the smaller end pieces. If you have very large parsnips with a fibrous inside, cut that part out.
- Repeat with remaining parsnips. Try to make them as uniform as possible, as that will help with even cooking time.
Do parsnips need parboiling before roasting?
You do not need to boil parsnips before roasting. Make sure to toss it with enough oil and roast them at a high temperature until they are browned on the outside and fork-tender.
What to serve with roasted parsnips
The beauty of these parsnips is that they can go with just about anything. Of course, they are huge during the holiday season, but you can really enjoy them any time of year.
- grilled turkey breast with cranberry sauce
- air fryer pork chops
- grilled chicken, ground beef, or steak
- alongside some protein and carbs for a healthy and balanced meal
Storage and reheating
- refrigerator – first, let cool completely. Add leftovers to a sealable airtight container and store in the fridge for up to 4 days.
- reheating – you can reheat them on the stovetop or microwave until warmed through. They won’t be as crispy, but they will still be just as good.
Substitutions and additions
- parsnips – while the recipe would completely change if you swap out the parsnips, carrots would work. instead.
- olive oil – any neutral oil will work.
- spices – feel free to mix the spices up. Try garlic powder, onion powder, Italian seasoning, or red pepper flakes.
- parmesan cheese – pecorino romano would work well. You could also use goat cheese or feta for topping them but do not put them back in the oven as it will melt.
Here are some things you could add to this dish:
- sweetener – if you want the dish a little sweeter, add some maple syrup or honey when you toss them with the oil. You can also drizzle some on top once they are done.
- veggies – add some more veggies to this dish. Brussels sprouts, carrots, sweet potatoes, or butternut squash would all work well. Roast them at the same time as the parsnips.
More healthy side dish recipes
- air fryer carrots
- dairy-free mashed potatoes
- roasted butternut squash with goat cheese and pomegranates
- rosemary roasted radishes
- tahini whipped sweet potatoes
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Roasted Parsnips
ingredients
- 2 pounds parsnips, peeled and cut into matchsticks
- 1 1/2 tablespoons olive oil
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup grated parmesan cheese (1 ounce – I like to grate mine fresh)
instructions
- Preheat the oven to 400 degrees Fahrenheit and line 1-2 large baking sheets with parchment paper.
- Prep your parsnips. Peel parsnips and cut them into even-sized matchsticks. If you have very large parsnips with a fibrous inside, cut that part out. Toss with oil, dried parsley, dried thyme, salt, and pepper, making sure to coat fully. I like to do this on the baking pan to save a dish, but you can also do it in a large bowl.
- Roast parsnips. Spread parsnips on your baking sheets in a single layer, ensuring they are not crowded and leaving room for airflow. Roast for 30 minutes, flipping/stirring once around the 20-minute mark. Remove from the oven and move to one large baking sheet in an even layer. Sprinkle with parmesan cheese. Roast for another 5 minutes until the cheese is browned and crispy and the parsnips are tender.
- Enjoy! Serve as is or garnish with some fresh herbs.
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Look great
You would love them!
I’d love to try these in my air fryer. Do you think the timing would be similar? Thanks!
Yes, I think so! My air fryer only goes up to 400 degrees, but the timing should be the same since it is much smaller than an oven. Then just be careful not to burn the cheese at the end. You can check out this recipe as I think it would be similar – https://healthguidecentral.org/air-fryer-french-fries/%3C/a%3E%3C/p%3E