Vegan Parmesan Roasted Parsnips
Crispy on the outside, and tender on the inside, these super easy vegan parmesan roasted parsnips are the perfect addition to any roast dinner. Sliced parsnips are coated in my almond based vegan parmesan to create a delicious plant-based side. It’s actually become one of my family’s must-have sides at Christmas time or when we make a roast dinner – so if you make it once, I can guarantee it won’t be the last time you make it!
Parsnips, are one of my favourite parts of any festive roast, and they really shine here with the crispy vegan parmesan coating, bringing out their natural sweetness. Plus, this dish is as simple to make as it is delicious—ideal for both seasoned home cooks and beginners. It’s a delicious side that can be made with relatively minimal effort. You can even make them a few hours ahead of time and store in the fridge until needed.
What you need to make vegan parmesan roasted parsnips
- olive oil
- parsnips
- rosemary
- vegan cheese
- salt and pepper
For the parmesan (full recipe here)
- almonds
- nutritional yeast
- garlic powder
- sea salt
Ingredient/Substitution notes
Olive oil: You can use any vegetable oil, or even throw a little vegan butter in with it!
Parsnips: You can use this recipe with something like sweet potatoes if you like to, to enjoy outside of a roast dinner!
Rosemary: Rosemary and cheese is a match made in heaven. It’s pine, lemon and floral flavours go so well with buttery cheese. That being said, if you aren’t able to get hold of rosemary you can substitute for fresh thyme or sage.
Vegan cheese: Nowadays there are lots of vegan cheddar cheeses to choose from. Any will work but I like using the plant-based Cathedral city the most!
Vegan parmesan: For this you’ll need almonds, nutritional yeast, garlic granules and sea salt. It’s a super simple recipe you can find here.
High speed blender: To make your homemade vegan parmesan you’ll need a high speed blender to turn the almonds into the crumb-like texture of a soft grated parmesan. Give the blender time to make sure everything is blended fully to replicate the parmesan texture.
How to make vegan roasted parmesan parsnips
Preheat your oven to 200°C (390°F). Then gather the ingredients for your vegan parmesan and blend together until the desired texture. Set aside.
Next, add the oil (and vegan butter if using) to a baking tray and heat up in the oven for 10-15 minutes.
Meanwhile, parboil the parsnips for 5 minutes and then drain. Then add the parsnips into a large bowl.
Mix in the vegan parmesan you just made, chopped rosemary and season with salt and pepper. Try and do this part relatively quickly as the steam will help the coating stick to the parsnips. Toss to coat evenly.
Remove the baking tray from the oven and place the parsnips in the baking tray, coating in the oil.
Place back in the oven and roast for 20-25 minutes (or until crisp and golden) turning once halfway.
Five minutes before the end of cooking, remove and grate over some vegan cheese (I like to use a microplane for fine cheese). Then add back into the oven to melkt. Serve as a part of a roast, or as a side for your Christmas meal.
These vegan parmesan roasted parsnips work perfectly as a part of a roast dinner alongside my easy vegan nut roast, maple carrots, ultimate roast potatoes and brussels sprouts with balsamic, pecans and cranberries.
More delicious side recipes
- Balsamic Brussel Sprouts with Pecans and Cranberries
- Braised Red Cabbage
- Ultimate Roast Potatoes
- Maple Roasted Carrots
- Easy Vegan Nut Roast
Did you make this easy roasted parsnips recipe? Take a photo and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Twitter.
And don’t forget to leave a comment and a rating so I know how you enjoyed them!
Vegan Parmesan Roasted Parsnips
Ingredients
- 1 tbsp olive oil
- 1 tbsp vegan butter ((optional))
- 4 parsnips (peeled and cut into matchsticks)
- 3 tbsp vegan parmesan ( to taste)
- fresh rosemary (chopped)
- sea salt and pepper
- vegan cheddar (grated)
Instructions
- Preheat oven to 200°C (390°F).
- Prepare your vegan parmesan by blending the ingredients until you've reached the desired texture.
- Add the oil (and optional vegan butter) to a baking tray and heat up in the oven for 10-15 minutes.
- Meanwhile, parboil the parsnips for 5 minutes and then drain. Next, add the parsnips into a large bowl.
- Mix in the vegan parmesan you just made, chopped rosemary and season with salt and pepper. Try and do this part relatively quickly as the steam will help the coating stick to the parsnips. Toss to coat evenly.
- Remove the baking tray from the oven and add the parsnips.
- Roast in oven for 20-25 minutes, turning once in between. In the last five minutes, grate over some vegan cheese, return to the oven to roast for a final five minutes. Serve as a part of a roast, or as a side for your Christmas meal.
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