Golden Parmesan Roast Parsnips with Thyme

Parsnips have been a winter staple in Britain for a long time, long before carrots took over as the sweet root everyone reaches for. They are closely related to carrots and parsley, and they carry a gentle, almost nutty sweetness that comes out most when they get some heat. Boiling them gives you a soft, watery vegetable. Roasting them gives you something you actually want to eat with your fingers.

The parboil in this recipe is the part people sometimes skip, and it matters. Five minutes in boiling water softens the outer edges just enough that they roast through at the same pace as the centre. Drain them well and let them steam dry for a minute or two before they go back in the pan with the melted spread. Wet parsnips will steam in the tin instead of browning, and you lose the crust that makes this dish worth making.

Parmesan is a happy partner here because it melts a little and then toasts at the edges, so every piece picks up a salty, golden shell. A tiny grind of black pepper goes a long way, and the thyme gives a green, woody note that cuts through the sweetness. If you have a few sprigs of thyme rather than a teaspoon of leaves, strip the leaves and scatter them. Stalks left in the tin will scorch.

Leftovers are worth thinking about. Cooled parsnips keep in a covered container in the fridge for a couple of days. The best way to reuse them is to warm them through in a dry frying pan until the edges crisp again, then fold them into a grain salad or stir them into a vegetable soup at the end. Mashed or blended, they make a silky base for soup, though the Parmesan crust is lost once they are mashed. If you want a plate that feels like a proper meal, serve them alongside Golden Roasted Winter Vegetables with Garlic and a simple piece of roast chicken or a bean stew. For a green side that echoes the Parmesan, try Lemon Parmesan Roasted Asparagus, which roasts quickly and keeps the table lively.

Parsnips are naturally sweet, so they pair well with savoury and sharp flavours more than with sugary ones. Keep the pepper generous and the salt modest, since the cheese already brings plenty of salt to the party.