Roasted Parsnips

About This Recipe

If you love roasted vegetables, this recipe for roasted parsnips with herbs and parmesan cheese is a simple and delicious way to enjoy them. Serve them as an easy side with dinner or for the holidays. Gluten-free and vegetarian.

Ingredients

• 2 pounds parsnips, peeled and cut into matchsticks
• 1 1/2 tablespoons olive oil
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup grated parmesan cheese ((1 ounce - I like to grate mine fresh))

Instructions

1. Preheat the oven to 400 degrees Fahrenheit and line 1-2 large baking sheets with parchment paper.
2. Prep your parsnips. Peel parsnips and cut them into even-sized matchsticks. If you have very large parsnips with a fibrous inside, cut that part out. Toss with oil, dried parsley, dried thyme, salt, and pepper, making sure to coat fully. I like to do this on the baking pan to save a dish, but you can also do it in a large bowl.
3. Roast parsnips. Spread parsnips on your baking sheets in a single layer, ensuring they are not crowded and leaving room for airflow. Roast for 30 minutes, flipping/stirring once around the 20-minute mark. Remove from the oven and move to one large baking sheet in an even layer. Sprinkle with parmesan cheese. Roast for another 5 minutes until the cheese is browned and crispy and the parsnips are tender.
4. Enjoy! Serve as is or garnish with some fresh herbs.