Za'atar Roasted Parsnips

These roasted parsnips with za'atar and a bright parsley and sesame seed gremolata are the perfect side dish. Easy to make, packed with flavor and a great way to use an underrated root vegetable!

Why we love this recipe

• A great way to serve an underrated vegetable! Parsnips aren't quite as common as their root vegetable counterparts, but they're equally delicious.
• Quick and easy. These za'atar roasted parsnips only take a few minutes to prepare and less than 30 minutes to roast.
• Vegan and gluten free friendly
• A delicious side dish for any occasion!
• A healthier alternative to fries (with a whole lot more flavor, too).

Ingredients

Here are the key ingredients you'll need to make these za'atar roasted parsnips:

• Parsnips
• Za'atar seasoning blend
• Lemon (juice and zest)
• Olive oil
• Parsley
• Sesame seeds
• Spices: cumin, garlic, onion, red pepper flakes, salt, pepper

What is za'atar?

Za'atar is a spice mixture popular in Mediterranean and Middle Eastern cuisine.

It traditionally consists of toasted sesame seeds, sumac, dried oregano, dried thyme, dried marjoram and often salt.

Za'atar has a nutty, toasted, herbal, lemony taste. It's fantastic in marinades, over hummus, on flatbread or pita, on crispy chickpeas, or used as a seasoning for roasted vegetables.

It's available as a dried spice mix at many large chain grocery stores. However if you can't find any, you can make your own with this recipe.

Ingredient Notes

• Parsnips: when prepping the parsnips, be sure to slice them so each piece is a similar length and width. Parsnips tend to be much wider near the top, so you may have to halve or quarter that section and leave the bottom (skinnier) part whole or halved.
• Gremolata: we serve these roasted parsnip fries with a Middle eastern-inspired take on Italian gremolata with sesame seeds and za'atar. Gremolata is traditionally a mixture of lemon zest, fresh garlic and parsley. We add a few extra ingredients to this version, including green onion and a few spices.
• Parsley: we use curly parsley, but flat leaf (Italian) parsley would be fine here, too.
• Sesame seeds: you can use either black or white sesame seeds.

How to make

Parsnips

Preheat oven to 375˚F. 

Wash and peel parsnips. Slice into 3-4" "fries". You may have to halve or quarter the thicker end of the parsnip to ensure even cooking. 

In a small mixing bowl, stir together olive oil, za'atar, salt, cumin, garlic powder, onion powder and pepper. Pour over parsnips and toss well to coat.

Transfer to parchment paper-lined baking sheet and roast for 20-25 minutes, until fork tender and slightly crispy. 

Gremolata

Chop the garlic, green onion and parsley finely. You don't want any big pieces of any specific ingredient. 

Stir together all ingredients until well combined. Taste and adjust seasoning as desired. 

Serve parsnips with gremolata on the side like a dip or spooned over the top.

Expert Tips and FAQs

• This recipe would also be great with half parsnips/half carrots! You can also use this recipe on potatoes for healthier baked fries.
• If you don't want to make the gremolata, you can also serve these za'atar roasted parsnips with a simple lemon tahini dipping sauce.
• Storage: these za'atar roasted parsnips are best enjoyed straight from the oven while they're warm and crispy. You can store leftovers in the refrigerator for up to 3-4 days. We suggest reheating them in the oven for 4-5 minutes, until warmed through.
• You can make the za'atar gremolata up to 2 days in advance. It actually tastes better after sitting for a few hours! Be sure to keep stored in a sealed container in the fridge.

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