This dish is a twist on a classic. Parsnips-often the underdog of the roast dinner world-get a glow-up here. Jamie Oliver takes these humble root vegetables, roasts them until they’re golden and finishes them with a hit of Parmesan. The result? Crispy, nutty edges and a soft, sweet center. The Parmesan adds a savory punch that balances the natural sweetness of the parsnips.
It’s not just a side dish. It’s the kind of thing that makes people hover around the oven, ’checking’ if it’s ready… while sneakily picking off the crispiest bits.
Jamie Oliver Roast Parsnips With Parmesan Recipe
Ingredients Needed
Here’s what you’ll need to make this happen:
- Parsnips – about 1kg (peeled and cut into chunky batons or quarters)
- Olive oil – a good drizzle (you want enough to coat them well)
- Salt and pepper – for seasoning
- Fresh thyme (optional but really good)
- Parmesan cheese – finely grated (Jamie suggests a good handful)
- Flour or semolina – just a sprinkle to help get that crisp texture
Optional but tasty:
- A drizzle of honey or maple syrup if you like a sweet edge
- Garlic cloves (left whole and unpeeled) for a rustic, roasted flavor boost
Equipment Needed
Nothing fancy. Just:
- A sharp knife and peeler
- A large bowl for tossing the parsnips
- A roasting tray – big enough so they’re not overcrowded
- A grater (Microplane works best) for the Parmesan
- Oven gloves – because, you know, the tray gets hot
How To Make Jamie Oliver’s Roast Parsnips With Parmesan
Alright, let’s break it down step-by-step:
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Preheat the oven
Heat it to 200°C (that’s about 400°F). You want it good and hot before the parsnips go in.
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Prep the parsnips
Peel them. Then slice them lengthwise into quarters (or eighths if they’re chunky monsters). Try to keep them roughly the same size so they cook evenly.
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Boil briefly (optional but helpful)
Jamie sometimes parboils the parsnips for about 5 minutes in salted boiling water. This softens them up slightly and helps create that fluffy interior. Drain them well and let them steam dry for a minute.
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Rough them up
Toss them in a bowl with a bit of flour or semolina. This is the secret to that golden crust. Shake them around a bit to rough up the edges. it gives more surface area for crisping.
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Season and oil
Drizzle with olive oil. Season generously with salt, pepper and some thyme if you’re using it. Toss to coat.
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Roast
Spread the parsnips on a roasting tray in a single layer. No crowding! Pop into the oven for 30-40 minutes, turning once halfway through.
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Add Parmesan
In the last 10 minutes of roasting, sprinkle over your grated Parmesan. It’ll melt slightly, then crisp up into golden, cheesy magic.
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Serve hot
Straight from the oven, golden and sizzling. You’ll know they’re ready when the edges are deep golden and there’s a crisp to every bite.
What I Learnt
A few things stood out while making this:
- Parboiling makes a difference. The inside gets fluffy, like roast potatoes. Totally worth the extra step.
- Parmesan timing matters. If you add it too early, it burns. Too late, it doesn’t crisp. That last 10-minute window is the sweet spot.
- You don’t need loads of oil. Just enough to coat. Any more and the parsnips go soggy instead of crispy.
- Don’t skip the flour or semolina. Even a teaspoon adds noticeable crunch. It’s one of those quiet heroes in the recipe.
Also-roast parsnips don’t get enough love. They’re so naturally sweet and earthy and pairing them with something salty like Parmesan is just genius.
Recipe Tweaks For Jamie Oliver’s Roast Parsnips With Parmesan
Jamie Oliver’s version is already a winner-sweet, nutty parsnips roasted until golden, with a generous dusting of Parmesan. But there’s always room to play.
1. Add a touch of spice
Want a little kick? Try tossing the parsnips with a pinch of smoked paprika or ground cumin before roasting. These spices bring warmth and depth without overpowering that lovely, natural sweetness of the parsnips.
2. Switch up the cheese
No Parmesan? No problem. Grana Padano is a great substitute-cheesy, salty and slightly milder. For something a bit funkier, try aged pecorino. Even a bit of crumbled blue cheese added right after roasting can add a creamy tang.
3. Play with textures
Add crunch by sprinkling some chopped nuts-walnuts or hazelnuts work best-onto the parsnips during the last few minutes in the oven. They toast up beautifully and give a bit of bite to balance the soft, roasted veg.
4. Herb it up
A scattering of fresh thyme or rosemary before roasting goes a long way. Or try some finely chopped parsley or chives right before serving. It makes the whole dish feel fresher and more vibrant.
5. Sweeten things up (just a little)
A drizzle of honey or maple syrup can elevate the natural sugars in parsnips, especially if you’re going for a more festive, holiday-style vibe. Don’t go overboard-just enough to get that glossy, caramelized edge.
Storage Tips For Leftovers
So you made too many? No stress. Roast parsnips hold up surprisingly well.
Cool them quickly
Let them come to room temperature first but don’t leave them out for more than two hours. After that, into the fridge they go.
Fridge life
They’ll keep in an airtight container for up to 3 days. Anything longer and they start to get soggy and sad.
Reheating tips
Skip the microwave. Instead, pop them on a baking tray in a hot oven (around 180°C/350°F) for 10-15 minutes. That’ll bring back the crispy edges. You can even toss them in a bit more cheese before reheating to refresh the flavor.
Freezing? Yes, but…
Technically, you can freeze roasted parsnips. Lay them flat on a tray to freeze individually, then transfer to a freezer bag. But just know-they’ll lose a bit of their texture once defrosted. Better saved for stews or soups where crispness isn’t key.
What To Eat With Jamie Oliver’s Roast Parsnips With Parmesan?
This dish is super flexible. It works as a side but can also play a starring role if you pair it right.
Sunday roast companion
Roast chicken or beef? Perfect match. The sweetness of the parsnips balances out savory meats beautifully. Add some green beans or a tangy red cabbage slaw for contrast.
Vegetarian plate
Roast parsnips love company. Try them with a hearty grain like farro or quinoa, a dollop of garlicky yogurt and a handful of arugula or spinach. Top with toasted seeds for crunch.
Brunch idea
Here’s a curveball-serve them with poached eggs and a sharp vinaigrette. It’s kind of like a root veg hash, only classier. Throw in a few roasted cherry tomatoes and you’ve got something special.
Casual weekday dinner
Pair with pan-fried sausages or grilled halloumi. Add a spoonful of mustard or a quick chutney on the side. Easy, satisfying, done.
FAQs
How Do I Make Jamie Oliver’s Roast Parsnips With Parmesan?
You peel and chop parsnips, then roast them with olive oil, garlic, rosemary, and a pinch of salt. Once they’re crispy, sprinkle with grated parmesan for a delicious finish.
Can I Use A Different Cheese Instead Of Parmesan?
Yes! You could swap parmesan for pecorino or grana padano for a similar salty, umami flavor.
What Can I Serve With Jamie Oliver’s Roast Parsnips?
These parsnips go great with roasted meats, especially chicken or lamb. They’re also fantastic with a simple green salad.
