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Home » Recipes » Side Dishes

Parmesan Parsnips

Published: May 16, 2022 · Modified: Mar 9, 2023 by Kate Hackworthy · 5 Comments

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Close up of roasted parsnips, with text: roasted parmesan parsnips.
Dish of parsnips, with text: how to make parmesan roasted parsnips.

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.

A table with a serving dish of roasted parmesan parsnips.
Roasted Parmesan Parsnips

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!

You'll also love them in Carrot & Parsnip Soup, Honey Roasted Parsnips, and even Parsnip Loaf Cake!

Jump to:
  • Why You'll Love This Recipe
  • Ingredients
  • Instructions
  • Top tips
  • Serving Suggestions
  • Variations
  • Storage
  • FAQs
  • More Parsnip Recipes
  • More side dishes
  • 📖 Recipe
  • 💬 Comments

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!
Ingredients on a table.

Ingredients

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.

Instructions

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.

Baking sheet with oil, cutting parsnips, boiling parsnips.

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.

Bowl of flour and parmesan, and parsnips added.

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!

Top tips

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.

Serving Suggestions

Enjoy your parmesan roasted parsnips as a side dish.

Serve as a side dish with a dinner of Mushroom Wellington, Whole Roasted Cauliflower with Garlic and Paprika, or Creamy Miso Mushrooms.

Great as a french fry alternative when paired with an Easy Bean Burger.

Pair with a Rainbow Vegetable Sandwich for a flavorful vegetarian lunch.

Close up of roasted parsnips.

Variations

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.

Storage

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.

FAQs

What are parsnip fries?

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.

Do parsnips need parboiling before roasting?

Yes, parboiling the parsnips before roasting helps to ensure that they will be cooked through and tender on the inside.

What do parsnips taste like?

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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📖 Recipe

Close up of a plate of roasted parmesan parsnips.

Parmesan Parsnips

Kate Hackworthy | Veggie Desserts
Parmesan Parsnips are roasted with rosemary and parmesan cheese, for a flavorful side dish that's easy to make with a few simple ingredients.
5 from 9 votes
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Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Course Side Dish
Cuisine American
Servings 6
Calories 177 kcal

Equipment

  • Baking sheet
  • Vegetable peeler
  • Pot
  • Bowl

Ingredients
 

  • 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

Instructions
 

  • 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.

Notes

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.

Nutrition

Calories: 177kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 4mgSodium: 183mgPotassium: 481mgFiber: 6gSugar: 6gVitamin A: 46IUVitamin C: 21mgCalcium: 86mgIron: 1mg

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.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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Comments

    5 from 9 votes (4 ratings without comment)

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    Recipe Rating




  1. Toni

    June 01, 2022 at 2:39 pm

    5 stars
    This is really good! My family loved this! A new favorite side dish at my house!

    Reply
  2. Beth

    May 20, 2022 at 12:50 pm

    5 stars
    Parsnips are one of my favorite root vegetables and I had a few in the fridge to use up. I just love that distinctive flavor that they have and it went perfectly with the parmesan cheese.

    Reply
  3. Patricia @ Grab a Plate

    May 17, 2022 at 3:22 am

    5 stars
    Oooo! Yes, please! I just made parsnips for the first time a few years ago (where were they my whole life!?). I cannot wait to try these soon! They'd make a great side with so many different dishes! Looking forward to a plate of these!

    Reply
  4. Kate

    May 16, 2022 at 2:19 pm

    5 stars
    What a gorgeous combination of flavours, really lifts the humble parsnip to a really showstopping side dish. Yum!

    Reply
  5. Beth Sachs

    May 16, 2022 at 12:26 pm

    5 stars
    Perfect with roast chicken...but I could eat them on their own they are that good!

    Reply

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Kate Hackworthy in the kitchen

Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. Here you'll find vegetarian recipes and vegan recipes celebrating vegetables, from dinner to dessert! If you love vegetables, you've come to the right place. About Me

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