Crispy roast parsnips with parmesan crust

Golden roasted parsnips coated in parmesan and semolina for a crisp, cheesy crust. Soft in the middle and crunchy outside, they’re a side dish that pairs beautifully with roasts or can be enjoyed on their own. Easy, delicious and ready in 35 minutes.

Course dinner, Side Dish

Cuisine British, European

Diet Vegetarian

Keyword autumn, Crispy, roast parsnips, Roasted, roasted vegetables, Winter

Prep Time 10

Cook Time 35

Servings Servings

Calories 230

Author Spooning & Forking

Ingredients

700 g Parsnips peeled and cut into thick batons
4 tbsp Olive oil extra virgin
60 g Parmesan cheese finely grated
2 tbsp Semolina flour
1 tsp Garlic Powder
Sea salt to taste
Black pepper freshly ground, to taste

Instructions

Preheat the oven to 200°C (fan 180°C). Place a large roasting tray inside while the oven heats so it gets piping hot.
Peel the parsnips and cut into evenly sized batons. Toss them in a bowl with olive oil, garlic powder, sea salt and pepper.
Mix the parmesan with the semolina flour in a small bowl. Roll the parsnips through the mixture until they’re lightly coated all over.
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.

Nutrition