Follow these steps for perfect results
parsnips
quartered
parmesan cheese
grated
pine nuts
chopped
flat leaf parsley
chopped
fresh thyme
chopped
olive oil
Preheat the oven to 400°F (200°C).
Place the parsnips in a pan of lightly salted water.
Bring the water to a boil and simmer the parsnips for 5 minutes.
In a separate bowl, combine the grated parmesan cheese, chopped pine nuts, and chopped fresh herbs (parsley and thyme). Season with salt and pepper.
Drain the parsnips thoroughly.
Toss the drained parsnips in the cheese and nut mixture to coat evenly.
Heat the olive oil in a roasting tin in the preheated oven until it is smoking hot.
Carefully transfer the parsnips into the hot oil in the roasting tin.
Roast the parsnips for 40 minutes, turning occasionally to ensure even browning and cooking.
Expert advice for the best results
For extra crispy parsnips, pat them dry before tossing with the cheese mixture.
Adjust the amount of thyme and parsley to your preference.
Consider adding a pinch of red pepper flakes for a touch of heat.
Everything you need to know before you start
10 minutes
Can be prepped ahead of time and roasted just before serving.
Arrange the parsnips attractively on a serving platter.
Serve as a side dish with roasted chicken or beef.
Pairs well with a green salad.
Light and crisp, complements the flavors well.
Discover the story behind this recipe
Commonly served during the autumn and winter months.
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