Say hello to one of my new favorite sides – parmesan roasted parsnips!
This recipe was actually 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.
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. So simple, yet so delicious. They make a great addition to your holiday meal or a simple side at dinner during the week.
Why we love these roasted parsnips
- just 3 simple ingredients
- so easy to make
- a nice change up to add some variety to your veggies and meals
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. Their flavor is sweet and nutty and they are usually eaten cooked. They 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.
Ingredients
- parsnips
- olive oil
- parmesan cheese
- salt and pepper
How to roast parsnips
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet 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 and salt and pepper, making sure to fully coat. I like to do this on the baking pan to save a dish.
- Roast parsnips. Spread out parsnips on your baking sheets, making sure they are not crowded and leaving some room for airflow. Roast for 30-35 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 peel parsnips before roasting?
You don’t need to peel parsnips, but the skin can be dirty, can be pretty tough, and have a somewhat bitter taste, especially on larger ones. It’s best to peel them for the best flavor 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. Cut in half widthwise, separating the thicker end from the thinner end. Then cut the thinner end in half lengthwise. 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
- alongside some protein and carbs for a healthy and balanced meal
Storage
- refrigerator – first, let cool completely. Add leftovers to a sealable airtight container and store in the fridge for up to 4 days.
Substitutions and additions
- parsnips – if you can’t find parsnips, carrots would work great.
- olive oil – any kind of neutral oil will work.
- parmesan cheese – there is no substitute for this, but leave it off if dairy-free.
Here are some additions to spice up the recipe:
- spices – add garlic powder, cumin, or dried oregano
- sweetener – if you want to add some sweetness, toss with a little honey or maple syrup
- fresh herbs – top with chopped parsley or rosemary once cooked
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
- 1/2 cup grated parmesan cheese (30 ounces – I like to grate mine fresh)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
instructions
- Preheat the oven to 425 degrees Fahrenheit and line 2 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 and salt and pepper, making sure to fully coat. I like to do this on the baking pan to save a dish.
- Roast parsnips. Spread out parsnips on your baking sheets, making sure they are not crowded and leaving some room for airflow. Roast for 30-35 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.
Dan says
Look great
Kelly says
You would love them!
JM says
I’d love to try these in my air fryer. Do you think the timing would be similar? Thanks!
Kelly says
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://eatthegains.com/air-fryer-french-fries/