Crispy roast parsnips with parmesan crust

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A crispy parmesan crust makes parsnips irresistible

I’ve always believed parsnips deserve more love than they get. When roasted, they turn golden and sweet, and when you add a salty, nutty parmesan crust, they transform into a side dish that people fight over at the table. The edges crisp up, the cheese forms a savoury shell, and every bite gives you that satisfying crunch against the soft interior.

It’s the sort of recipe I make when I want something that feels a little indulgent without being over the top. If you’re curious about more dishes that bring out parsnips’ best side, I’ve rounded up our 7 best roasted parsnip recipes to keep your table full of variety.

The secret to a perfect parmesan cheese crust

The trick is preheating the tray so the parsnips hit hot metal the second they go in, and then coating them in fine parmesan so it sticks in every crevice. A dusting of semolina helps with the crunch, almost like a breadcrumb effect without the bread. Once they roast, the edges crisp while the middle softens, leaving you with that dreamy balance of textures.

I first tested this when we had leftover parmesan from making risotto, and now it’s become one of my most requested sides whenever we have friends over. For more dishes that take parsnips in new directions, you might want to look at the ultimate guide to parsnip recipes: 30 must-try dishes, which has everything from soups to salads.

Ingredients you’ll need (serves 4)

• 700 g parsnips, peeled and cut into thick batons
• 4 tbsp olive oil
• 60 g parmesan cheese, finely grated
• 2 tbsp semolina flour
• 1 tsp garlic powder
• Sea salt, to taste
• Black pepper, freshly ground

How to make crispy roast parsnips with parmesan crust

Heat the tray

Preheat the oven to 200°C (fan 180°C). Place a large roasting tray inside while the oven heats so it gets piping hot.

Prepare the parsnips

Peel the parsnips and cut into evenly sized batons. Toss them in a bowl with olive oil, garlic powder, sea salt and pepper.

Coat with parmesan

Mix the parmesan with the semolina flour in a small bowl. Roll the parsnips through the mixture until they’re lightly coated all over.

Roast until crisp

Carefully remove the hot tray from the oven, tip the parsnips in and spread them out in a single layer. Roast for 30–35 minutes, turning halfway through, until golden brown and crunchy on the edges.

Wine and beer pairings

I love these with a glass of Pinot Grigio, the light citrus notes cut through the richness of the parmesan without overpowering the parsnips’ natural sweetness. If you prefer something with more body, a Viognier pairs beautifully, offering a floral backdrop that softens the salty edge of the crust.

For beers, I recommend a pale ale with its gentle hops to balance the nuttiness of parmesan. If you want something maltier, a Vienna lager works a treat, its caramel tones complementing the roast flavours without weighing the dish down.

Frequently asked questions about parsnips

Tips for success

Use freshly grated parmesan rather than pre-grated, as it melts and crisps much better. The semolina is optional but adds that extra crunch — worth it if you have some in the cupboard. And remember, don’t crowd the tray. Crispy edges only happen when the hot air can circulate freely.

Storage and reheating

Store leftovers in the fridge for up to three days. Reheat in a hot oven until crisp again. If you want to freeze, do so before roasting. Toss the prepared parsnips in oil and parmesan, freeze on a tray, then transfer to a bag once solid. Bake from frozen, adding 5–10 minutes to the cooking time.

Ingredient notes and alternatives

Semolina is used here to add crunch but you can skip it if you don’t have any. A gluten-free cornmeal works as a substitute if you want to keep things gluten-free. As for parmesan, a pecorino or grana padano would also give that salty crust, each with a slightly different edge.