Black Pepper Parmesan Roasted Parsnips
Black Pepper Parmesan Roasted Parsnips are a straightforward roasted vegetable side with caramelized edges, earthy sweetness, and a savory Parmesan finish. Ready in under 30 minutes.
Black Pepper Parmesan Roasted Parsnips are a straightforward roasted vegetable side with caramelized edges, earthy sweetness, and a savory Parmesan finish. Ready in under 30 minutes.
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In a large bowl, toss together 1 lb parsnips, 2 tsp vegetable oil, ½ tsp salt, and ½ tsp ground black pepper. Divide parsnips between two Suvie pans and insert into Suvie. Input settings and cook now.
Cook bottom zone: Roast at 400°F for 25 minutes. Cook top zone: Roast at 400°F for 25 minutes.
After the cook, transfer parsnips to a serving platter, sprinkle with Parmesan cheese, parsley, and serve.
Store cooled roasted parsnips in an airtight container in the refrigerator for up to 3 days; reheat covered at 350°F for 8–10 minutes.
Parsnips are done when the edges are golden brown and a fork pierces the thickest piece easily, usually 25–30 minutes at 400°F.
Yes. Roast the parsnips up to 2 days ahead, store in an airtight container, and reheat at 350°F for 8–10 minutes before adding Parmesan and parsley.
Vegetable, canola, or olive oil all work. Use enough to coat lightly and ensure even browning.
Yes, but use ⅓ teaspoon dried parsley (dried is more concentrated). Fresh parsley provides better color and flavor.
Use a vegetable peeler or paring knife to remove the thin, papery skin. Soak in water first if they're very dry.
