What should you serve roasted parsnips with?

These za'atar roasted parsnips are fantastic as a side dish to grilled or roasted proteins. We love serving them alongside this Mediterranean grilled tofu ! They're also great with this Greek chickpea salad for a light, vegetable-forward lunch. They're also a great alternative to serve in place of fries alongside a burger .

What do roasted parsnips taste like?

Parsnips have a lovely nutty, earthy, slightly sweet taste. The texture is somewhat similar to carrots, but the flavor is a bit more distinct.

Za'atar Roasted Parsnips

Name: Za'atar Roasted Parsnips
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 lbs. parsnips, peeled and cut into 3-4" strips; 2 tbsp olive oil; 1 tbsp za'atar; 3/4 tsp salt; 1/2 tsp cumin; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp ground pepper; 1/4 cup olive oil; 1 tbsp freshly squeezed lemon juice; 1 tsp lemon zest; 1 clove of garlic, finely minced; 1 1/2 tbsp green onion, finely minced; 1/3 cup parsley, finely chopped (we used curly leaf parsley); 2-3 tbsp toasted sesame seeds; 1/2 tsp za'atar; 1/4 tsp salt; 1/4 tsp red pepper flakes

Description

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!

Ingredients

Scale

Parsnips:

2 lbs. parsnips, peeled and cut into 3-4" strips
2 tbsp olive oil
1 tbsp za'atar
3/4 tsp salt
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground pepper

Sesame Za'atar Gremolata:

1/4 cup olive oil
1 tbsp freshly squeezed lemon juice
1 tsp lemon zest
1 clove of garlic, finely minced
1 1/2 tbsp green onion, finely minced
1/3 cup parsley, finely chopped (we used curly leaf parsley)
2-3 tbsp toasted sesame seeds
1/2 tsp za'atar
1/4 tsp salt
1/4 tsp red pepper flakes

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Instructions

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 or spooned over the top.

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.

Parsley: we use curly parsley, but flat leaf (Italian) parsley would be fine here, too.

This recipe would also be great with half parsnips/half carrots! You can also use this recipe on potatoes for healthier baked fries.

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.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Side dish
Method: Oven
Cuisine: Mediterranean

Nutrition

Serving Size:
Calories: 256
Sugar: 7.5 g
Sodium: 405.9 mg
Fat: 16 g
Carbohydrates: 29.1 g
Fiber: 8.1 g
Protein: 2.6 g