Golden Crispy Roasted Parsnips (Printable version)
Sweet parsnips roasted crisp outside, tender inside. Easy, flavorful side to complement any dish.
# What You'll Need:
→ Vegetables
01 - 1.75 lbs parsnips, peeled and cut into batons
→ Oils & Fats
02 - 3 tbsp olive oil or sunflower oil
→ Seasonings
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper
05 - 1/2 tsp dried thyme or rosemary (optional)
→ Optional Finish
06 - 2 tbsp grated Parmesan or vegan alternative (optional)
07 - 1 tbsp chopped fresh parsley for garnish
# How to Prepare:
01 - Preheat the oven to 430°F. Line a large baking tray with parchment paper or lightly oil it.
02 - Place peeled and cut parsnips in a large bowl. Drizzle with olive oil, then season with sea salt, black pepper, and dried thyme or rosemary if using. Toss thoroughly to coat evenly.
03 - Spread the parsnips in a single layer on the prepared baking tray, ensuring they are not crowded.
04 - Roast the parsnips for 20 minutes.
05 - Turn each parsnip baton to promote even browning.
06 - Return the tray to the oven and roast for an additional 15 minutes, or until parsnips are golden brown with crisp edges and tender interior.
07 - If desired, immediately sprinkle grated Parmesan over the hot parsnips. Garnish with chopped fresh parsley before serving.
# Expert advice:
01 -
- The secret crisp exterior with a tender inside feels like a treat you can share just between us
- It’s a simple side that takes your meal from ordinary to something special without extra fuss
02 -
- Don't overcrowd the baking tray; air circulation is key for crisp edges
- Turning the parsnips halfway ensures that irresistible golden crust develops evenly
03 -
- Try dusting parsnips lightly with cornmeal before roasting for extra crunch
- The secret that changed everything: adding herbs right at the start to infuse through the cooking