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Top shot of the root vegetables ready to serve

Roasted Parsnips with Parmesan and Truffle

These roasted parsnips with parmesan  and thyme are finished with truffle oil for a flavorful, restaurant quality side dish for the holidays.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 224kcal


  • 4 parsnips
  • 6 tablespoons olive oil
  • cup parmesan (90g)
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons truffle oil


  • Pre-heat the oven to 430ºf / 220ºc.
  • Trim the tops and bottoms of the parsnips, peel them and slice in half lengthways so they are roughly all the same size.
  • Place the parsnips in a large bowl and add the olive oil and parmesan. Mix well with your hands so that the parsnips are covered.
  • Place the parsnips on a baking sheet and spoon over any of the cheese that is left in the bowl.
  • Place in the oven and cook for around 40 minutes until they are fork tender.
  • Remove form the oven, drizzle over the truffle oil and serve.


  • Select similar sized parsnips and half them so they are roughly the same size so that the cook evenly.
  • Freshly grated parmesan is by far and away the best choice for this dish, pre-grated can cause the finished dish to become slightly grainy.
  • Spread the parsnips out on the baking try so that they aren't touching, this helps them to get really crispy.
  • Keep your eye on the parsnips as they cook, if the ends start to brown too quickly cover them in foil and continue to cook.
  • Drizzle the truffle oil over the parsnips just before serving.
  • Nutritional values are an approximation only and are based on one of 6 servings.


Calories: 224kcal | Carbohydrates: 19g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 189mg | Potassium: 398mg | Fiber: 5g | Sugar: 5g | Vitamin A: 87IU | Vitamin C: 18mg | Calcium: 169mg | Iron: 1mg