These roasted parsnips are nothing short of sensational. Caramelised, herby, and slightly cheesy thanks to the baked nutritional yeast coating, they're full of flavour and a delight to eat – I'm not sure I'll be cooking this root veg many other ways from now on.
To make sure the parsnips bake evenly and you don't end up with any overcooked bits, I highly recommend a) cutting evenly (see process photos below) and b) parboiling in water for 5 minutes to help get them going.
If you're looking for more plant-based recipes that put winter root veg front and centre, check out this vegan 'beef' stew, celeriac and apple soup, and vegan Scotch broth.
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- Test notes 📝
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Recipe testing notes
- Even pieces: When preparing the parsnips, try to cut them into pieces that are a similar size to promote even cooking (see recipe process photos below for step-by-step images of this).
- Parboiling: It's an extra step, but I find that parboiling the parsnips before roasting helps them to cook more evenly and prevents smaller pieces from burning in the oven. To speed things up slightly, you can use boiled water from a kettle.
- Nooch flakes: Don't skip the step of crumbling the flakes into a fine powder with your fingers – this helps to distribute the flavour more evenly while adding a crispiness to the outside of the parsnips.
- Single layer: Use a large baking sheet and don't overcrowd the parsnips. If necessary, use two baking sheets instead of overlapping the pieces.
- Flipping: When flipping the pieces over during cooking, use a heat-proof spatula to really get in there and toss everything around.
Nutritional yeast – the key to vegan cheesy flavour
Nutritional yeast – also known as ‘nooch’ – comes in the form of yellow-ish flakes and is a great way to add a cheesy umami flavour to plant-based dishes. From soups and sauces to a wide range of vegan dairy alternatives, I always make sure I've got plenty on hand in the store cupboard.
Keen to learn more about the wonderful world of nooch? Check out some of these recipes: 👇
What you'll need
To make this recipe, you'll need the following:
- Parsnips (trust me, roasted parsnips are terrible without these)
- Nutritional yeast for that cheesy umami flavour
- Garlic granules (or around half the amount of garlic powder)
- Mixed herbs (either homemade or shop-bought – here's my own quick recipe for homemade Italian mixed herbs)
- Olive oil to help add crispiness in the oven
- Salt to take all the other flavours up a notch
How to make roasted parsnips with cheesy herb coating
Preheat the oven to 200°C (400°F).
Peel the parsnips and trim away the tops and tails (1).
Provided you have medium/large parsnips, cut each into 3 segments across (2).
Slice the thin segment into 2, the middle one into 4, and the widest one into 6 or 9 pieces so that they're all a similar size (3).
Place the parsnips in a large saucepan and cover with salted water. Bring to the boil then reduce the heat and simmer for 5 minutes.
To speed things up slightly, you can also use boiled water from a kettle.
Add the nutritional yeast to a small bowl and crumble the flakes between your fingers to create a fine powder.
Add the mixed herbs, garlic granules, and a generous pinch of salt. Mix well to combine.
Once the parsnips have been simmering for 5 minutes, drain them in a colander and leave to steam-dry for a few minutes.
Drizzle the oil over a large baking sheet and add the parsnips in a single layer.
Sprinkle over the nutritional yeast mix and combine well to coat all the pieces.
Place in the oven and roast for 20-25 mins or until golden, flipping the pieces over half-way through (I like to use a heat-proof spatula to really get under them and mix everything around).
Once golden and slightly crispy on the outside, remove from the oven and serve.
Serving suggestions
Roasted parsnips are a welcome addition to pretty much any meal throughout the winter months. Sunday roasts and Christmas dinner are the first things that come to mind, but they also pair well with the likes of vegan haggis or braised tofu.
Other similar sides include roasted sprouts with tofu bacon, neeps (mashed swede), vegan roast potatoes, and dairy-free dauphinoise potatoes.
Recipe FAQ
A cheese product won't work in the same way here – it's the crumbled nutritional yeast that adds a cheesy flavour while also creating a slightly crispy coating on the parsnips.
Yep – these parsnips are suitable for those following a gluten-free diet.
Once cool, store the roasted parsnips in the fridge and consume within three days.
Yep – once cool, store in a container in the freezer for up to six months. Defrost and reheat well before eating.
Variations and tips for vegan roasted parsnips
- 50/50 carrots: You could easily mix things up here by replacing half of the parsnips with carrots chopped to the same size.
- Mixed herbs: If you don't have a pre-made herb mix to use, you could swap in any combination of dried thyme, oregano, parsley, rosemary, basil, or marjoram.
- Baking paper: If you'd prefer not to use oil, you can line your baking sheet with baking paper instead.
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More vegan recipe ideas
If you liked this recipe, you might also enjoy:
You can also check out my full list of vegan side dishes and vegan Christmas recipes.
Full recipe
Vegan Roasted Parsnips with Cheesy Herb Coating
Ingredients
- 2 lb (900 g) parsnips
- 2-3 tablespoons olive oil
- 3 tablespoons nutritional yeast
- 1 teaspoon Italian mixed herbs (shop-bought or homemade – see notes)
- 1 teaspoon garlic granules (or slightly less if using garlic powder)
- Salt
Instructions
- Preheat the oven to 200°C (400°F).
- Peel the parsnips and trim away the tops and tails. Provided you have medium/large parsnips, cut each into 3 segments across. Slice the thin segment into 2, the middle one into 4, and the widest one into 6 or 9 pieces so that they're all a similar size (see photos above for details).
- Place the parsnips in a large saucepan and cover with salted water. Bring to the boil then reduce the heat and simmer for 5 minutes.
- Add the nutritional yeast to a small bowl and crumble the flakes between your fingers to create a fine powder. Add the mixed herbs, garlic granules, and a generous pinch of salt. Mix well to combine.
- Once the parsnips have been simmering for 5 minutes, drain them in a colander and leave to steam-dry for a few minutes.
- Drizzle the oil over a large baking sheet and add the parsnips in a single layer. Sprinkle over the nutritional yeast mix and combine well to coat all the pieces. Place in the oven and roast for 20-25 mins or until golden, flipping the pieces over half-way through (I like to use a heat-proof spatula to really get under them and mix everything around).
- Once golden and slightly crispy on the outside, remove from the oven and serve.🌱 Serving suggestions >📸 See recipe steps >📖 Table of contents >
Notes
Nutrition
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Hannah N
Fantastic recipe, I did half carrots and half parsnips, delicious!
The Pesky Vegan
Good stuff, cheers!
The Pesky Vegan
Sounds good!