Vegan Roasted Parsnips with Cheesy Herb Coating
Caramelised, herby, and slightly cheesy thanks to the baked nutritional yeast coating, these vegan roasted parsnips are full of flavour and a delight to eat.
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
Quantity: This should be enough to provide roughly 6-8 servings as a side, but of course it depends on the meal and how many other sides there are.
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, 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.
Gluten-free: This recipe is suitable for those following a gluten-free diet.
Storage: Once cool, store in the fridge for up to three days or freezer for up to six months.
See recipe testing notes and recipe FAQ sections for more info.
* The nutrition info below is for one serving, based on a total of eight servings.
Nutrition
Calories: 128kcalCarbohydrates: 22gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 84mgPotassium: 489mgFiber: 6gSugar: 5gVitamin A: 4IUVitamin C: 19mgCalcium: 45mgIron: 1mg
Nutrition Facts
Vegan Roasted Parsnips with Cheesy Herb Coating
Amount Per Serving
Calories 128
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 3g
Sodium 84mg4%
Potassium 489mg14%
Carbohydrates 22g7%
Fiber 6g25%
Sugar 5g6%
Protein 3g6%
Vitamin A 4IU0%
Vitamin C 19mg23%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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