Crispy Parmesan Parsnips
These Parmesan Parsnips are perfectly roasted to golden crispness, coated with fragrant rosemary and nutty Parmesan. Fiber-rich and lightly seasoned, they make a quick, healthy, and flavorful side dish ideal for weeknight dinners or meal prep.
Equipment
- 1 large rimmed baking sheet
- 1 Vegetable Peeler
- 1 pot for parboiling
- 1 mixing bowl
Ingredients
- 2 tablespoons vegetable oil
- 1½ pounds 750 g parsnips, peeled and cut into strips
- 4 tablespoons grated Parmesan cheese or vegetarian alternative
- 1 tablespoon all-purpose flour or cornstarch/potato starch
- 1 tablespoon finely chopped fresh rosemary
- ¼ teaspoon salt
Instructions
- Preheat Oven and Prepare Pan: Begin by setting your oven to 200°C (400°F) to ensure it reaches the perfect roasting temperature. Place a large rimmed baking sheet on the counter and pour in the vegetable oil. Allow the oil to warm slightly while the oven preheats—this will help the parsnips achieve a crisp exterior when roasted.
- Peel and Slice Parsnips: Using a sharp vegetable peeler, carefully remove the outer skin of each parsnip. Once peeled, cut the parsnips into uniform strips, roughly the size of traditional fries. Consistent sizing is essential to ensure even cooking and prevent some pieces from being undercooked while others burn.
- Parboil the Parsnips: Fill a large pot with water and bring it to a rolling boil. Gently add the parsnip strips and allow them to cook for 4 minutes, just until they begin to soften. Parboiling is crucial for achieving a tender interior while still allowing the exterior to crisp beautifully during roasting.
- Drain and Dry Thoroughly: After parboiling, carefully drain the parsnips in a colander. Pat them dry with a clean kitchen towel or paper towels to remove excess moisture. Removing water from the surface is important, as any lingering moisture can prevent the parsnips from crisping in the oven.
- Mix Coating Ingredients: In a large mixing bowl, combine the grated Parmesan, all-purpose flour (or your chosen starch substitute), finely chopped rosemary, and salt. Stir until the ingredients are evenly distributed, forming a flavorful coating for the parsnips.
- Coat the Parsnips: Add the drained and dried parsnip strips to the bowl with the Parmesan mixture. Using a gentle folding motion, toss the parsnips until each piece is thoroughly coated in the cheesy, herby mixture. Take care not to break the parsnips while tossing—they should remain intact.
- Arrange Parsnips on Baking Sheet: Carefully transfer the coated parsnips to the preheated baking sheet with oil. Use a spatula or tongs to gently spread them in a single layer, ensuring they are not overcrowded. Crowding the pan can trap steam and prevent the edges from becoming golden and crispy.
- Roast the Parsnips: Place the baking sheet in the preheated oven and roast the parsnips for 25 minutes. Halfway through cooking, use tongs or a spatula to gently turn the parsnips so that all sides brown evenly. Keep an eye on them to achieve a golden, crispy exterior without burning.
- Optional Extra Crisping: If you prefer an even crunchier texture, allow the parsnips to roast for an additional 5 minutes. Monitor closely during this extra time to prevent over-browning, and remove them from the oven once they reach your desired crispness.
- Serve Immediately: Transfer the roasted Parmesan parsnips to a serving dish and enjoy while hot.Their golden exterior and tender interior make them a perfect side dish for any meal. Serve with roasted meats, plant-based mains, or enjoy as a satisfying snack.
Notes
- Always parboil the parsnips before roasting to ensure they cook evenly and develop a tender interior while crisping on the outside.
- Cut the parsnips into uniform sizes to avoid uneven cooking.
- You can substitute all-purpose flour with cornstarch or potato starch for a gluten-free alternative.
- When handling the hot baking sheet, always use oven mitts to prevent burns.
- For an extra crispy finish, roast for 3–5 additional minutes, but monitor closely to avoid over-browning.