Plate of crispy roasted parsnips ready to serve
WRITTEN BY
SERVES:
3-4 as a side
Prep Time:
10
Cook Time:
1 hour

As a humble root veggie, the parsnip often gets overlooked in the veggie drawer. But this delicious side dish recipe is parsnip's time to shine. When prepared this way, the parsnips are crispy and fluffy, and this dish will hit you with a mix of sweet and savoury flavours thanks to the cheese and honey drizzle.

Pair this recipe with your favourite protein or a refreshing green salad.

INGREDIENTS:

  • 4-5 parsnips depending on their size
  • 2 Tbsp olive oil 
  • 1 Tbsp dried thyme
  • Sprinkling of rosemary, chopped
  • 25g Parmesan cheese, grated 
  • 1 Tbsp honey
  • 25g Feta cheese
  • Salt and pepper to season

INSTRUCTIONS:

  1. Preheat oven to 180°C
  2. Peel the parsnips.
  3. Bring a large pot of salted water to the boil. When the water is boiling, place the parsnips into the water. Boil for 5-6 minutes until just slightly tender.
  4. Drain parsnips and set aside for 5 minutes, then transfer to a large bowl. Drizzle with olive oil, then add the rosemary, thyme, salt, and pepper and toss so the parsnips are nicely coated in oil and herbs.
  5. Transfer the parsnips to baking tray and bake in the oven for 25 minutes.
  6. Remove from the oven. Carefully use the bottom of a glass to press down on the parsnips to flatten them.
  7. Sprinkle the smashed parsnips with grated parmesan cheese and place back into the oven for a further 20 minutes till golden brown and crispy. 
  8. To serve: Sprinkle on feta cheese and drizzle on the honey.
wonkybox

Smashed Parsnips with Honey & Feta

Both fluffy and crispy at the same time, these Smashed Roasted Parsnips are the perfect vegetable side dish.
WRITTEN BY
ABOUT
ABOUT

tell us what you think

tempting recommendations

Baked stuffed kamo kamo on a tray
Thai-Style Stuffed Kamo Kamo

This flavour-packed vegetarian dish transforms transforms kamo kamo (think cross between a squash and courgette) into the perfect edible serving bowl.

Serving platter of corn, pumpkin, carrot salad
Charred Corn, Pumpkin and Carrot Salad

This summer salad is full of glorious golden veg - pumpkin, sweetcorn and carrots - roasted to smoky perfection and paired with creamy chipotle dressing.

Bowl of pasta salad
Leftovers Loaded Ham Pasta Salad

This pasta salad is the ultimate way to use up leftovers, pairing ham or sausage with chopped veggies and herbs.

Fruit Wreath Dessert on wooden board
Christmas Fruit Wreath Dessert

A simple and show-stopping festive dessert that can be made with any fruits filling your fruit bowl and your favourite drizzling sauce.