Parmesan Parsnips are roasted with rosemary and parmesan cheese for a flavorful side that pairs well with any main course! This easy side dish recipe is simple, quick, and sure to be a hit with anyone who tries them.
Roasted parmesan parsnips are not only easy but a flavor-packed side dish highlighting the tasty root vegetable.
Parsnips are a root vegetable that is often overlooked, but they are so versatile and delicious!
If you haven't tried them before, you're in for a treat. Parmesan Parsnips are the perfect way to get started with this underrated veggie.
Parsnips are similar to carrots in that they are long, thin, and slightly sweet root vegetables. They are often used in soups and stews, but they can also be roasted or mashed like potatoes.
Making parsnip fries is a great way to introduce anyone to the flavor of parsnips and even better with a salty parmesan twist.
You'll simply parboil the parsnips, then roast them in the oven with grated parmesan and seasonings for a quick and easy side dish both kids and adults will enjoy!
They're perfect for Thanksgiving, Christmas or any day of the week!
Why You'll Love This Recipe
- Parmesan Parsnips are a great way to introduce anyone to the flavor of parsnips
- This easy side dish pairs well with many main courses or other side dishes.
- Great any time of year, but also awesome on your Thanksgiving or Christmas dinner table.
- Customize the flavor by changing the seasonings or adding a kick of spice.
- Simple, quick, and kid-friendly!
You only need a few simple ingredients to whip up this dish of roasted parmesan parsnips.
- Parsnips - You can find parsnips in the produce section of most grocery stores near the root vegetables and carrots.
- Grated Parmesan Cheese - Adds a salty cheesy flavor to the parsnips while also helping to create a beautiful golden brown color on the outside. Vegetarian? Look for a vegetarian version. Or try Easy Vegan Parmesan Cheese.
- All-Purpose Flour (plain flour) - Gives the coating on the parsnips a nice crispy texture.
- Salt - Helps enhance and contrast the naturally sweet flavor.
- Vegetable Oil - Used to roast the parsnips to create a crispy outside and tender inside.
- Chopped Fresh Rosemary - Gives the parsnips a lovely herb flavor that pairs well with parmesan. Dried works too!
Please see the recipe card below for quantities.
Wondering how to make this Parmesan Parsnips recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare for roasting: Preheat the oven to 200C/400F. Add the oil to a large rimmed baking sheet and let it heat up in the oven while you prepare the parsnips.
Prepare the parsnips: Peel the parsnips and cut them into fry shapes. While chopping, bring a large pot of water to a boil.
Parboil the parsnips: Add the prepared parsnips to the boiling water and cook for 4 minutes. Remove from the water and drain completely.
Season the parsnips: In a bowl, whisk together the parmesan cheese, flour, rosemary, and salt until combined. Add the parsnips and toss to coat completely.
Roast and serve: Remove the hot pan from the oven, then add the seasoned parsnips and carefully stir to coat in the oil. Roast for 25 minutes flipping halfway through. Parsnips should be golden brown on the outside and tender on the inside. Serve and enjoy!
Be sure to parboil the parsnips before roasting. This will help them to cook evenly and become nice and crispy on the outside.
If you don't have any all-purpose flour (plain flour), you can use cornstarch or potato starch instead.
When cutting the parsnips, try to make them all roughly the same size in order to ensure they all finish cooking at the same time.
When handling the baking sheet with oil, make sure you are using an oven mitt or potholder to avoid burning yourself.
If you want extra crispy parsnips, cook them for an additional five minutes. Just keep an eye on them so they don't burn.
Enjoy your parmesan roasted parsnips as a side dish.
Great as a french fry alternative when paired with an Easy Bean Burger.
Pair with a Rainbow Vegetable Sandwich for a flavorful vegetarian lunch.
To make a vegan version, use a vegan parmesan cheese substitute when mixing the seasoning.
To make gluten-free parsnip fries, use all-purpose gluten-free flour.
Add a kick of spice by adding a pinch of cayenne pepper or red pepper flakes to the seasoning.
Instead of rosemary, try using other fresh herbs such as thyme, oregano, or sage.
Storing: Leftover cooked parsnips can be stored in an airtight container in the fridge for up to four days.
Freezing: If you'd like to freeze this dish, parboil the parsnips as directed, but do not season them. Allow them to cool completely then place them on a baking sheet lined with parchment paper and freeze for two hours. Once frozen, transfer to a freezer-safe bag or container and store in the freezer for up to three months. When ready to cook, thaw completely then follow the recipe instructions for seasoning and roasting.
Reheating: Leftover parmesan parsnips can be reheated in the oven, on the stovetop, in the air fryer, or in the microwave.
Parsnip fries are a healthier alternative to traditional french fries. They are made by cutting parsnips into french fry shapes, parboiling, and then roasting them in the oven with a seasoning of your choice.
Yes, parboiling the parsnips before roasting helps to ensure that they will be cooked through and tender on the inside.
Parsnips have a sweet, nutty flavor that is similar to carrots. They are often used as a potato substitute in recipes.
More Parsnip Recipes
- Air Fryer Parsnips
- Honey Roasted Parsnips
- Parsnip Puree
- Roasted Curried Parsnips
- Carrot and Parsnip Soup
More side dishes
If you love these parmesan fries, be sure to try these other tasty side dishes!
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- 2 tablespoons vegetable oil
- 1 ½ pounds parsnips (1½lb(750g)
- 4 tablespoons grated parmesan (or vegetarian alternative)
- 1 tablespoon all-purpose / plain flour
- 1 tablespoon rosemary finely chopped
- ¼ teaspoon salt
- Preheat the oven to 200°C/400°F. Add the oil to a large rimmed baking sheet and let it heat up.
- Peel the parsnips and cut into strips/fries.
- Boil a large pot of water, then add the chopped parsnips and par-boil for 4 minutes until slightly softened. Drain the parsnips very well.
- Stir the parmesan, flour, rosemary and salt in a bowl, then add the drained parsnips and toss well to coat.
- Very carefully, add the parsnips to the pan of hot oil and very gently stir to coat.
- Roast for 25 minutes or until golden, turning or stirring halfway through.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.