Roasted Parsnips and Potatoes with Pine Nut Crunch
This Roasted Parsnips and Potatoes with Pine Nut Crunch recipe is my latest go-to for dinner, holiday meals, or even parties that just needs a little sparkle. The caramelized edges of the roasted vegetables are the perfect contrast to the nutty, herby topping. It’s simple but when you elevate that classic combo with a crunchy, zesty topping of pine nuts, fresh parsley, lemon, and a whisper of sumac, suddenly, your side dish becomes a showstopper.
Why This Roasted Parsnips and Potatoes Recipe Works
This recipe takes two earthy ingredients — parsnips and potatoes — and turns them into a canvas for big flavor. Roasting brings out their natural sweetness and gives them those irresistible golden edges. Then comes the magic: a pine nut crunch with bright lemon zest, tangy sumac, sharp red onion, and fragrant parsley. It’s a mix of textures and flavors that wakes up your taste buds.
Not only is this dish visually beautiful (hello, golden rounds and flecks of green!), but it’s also naturally gluten-free, vegan, and packed with real, whole ingredients.
Ingredients You’ll Need
For the Roasted Parsnips and Potatoes:
- Parsnips (peeled and sliced into rounds)
- Potatoes (any waxy or all-purpose type, sliced into rounds)
- Olive oil
- Salt and pepper
For the Pine Nut Crunch:
- Pine nuts (toasted until golden and fragrant)
- Red onion (finely diced)
- Fresh parsley (chopped)
- Lemon zest
- Lemon juice
- Olive oil
- Salt
- Sumac (optional but highly recommended for a citrusy, slightly tangy flavor)
Tips for Perfect Roasted Parsnips and Potatoes
- Don’t overcrowd the pan: Give your veggies room to breathe! Use two trays if necessary to ensure even browning.
- Slice evenly: Aim for uniform slices so they cook at the same rate.
- Use high heat: Roasting at 400°F ensures crispy edges without over-drying the interiors.
Why Parsnips Deserve a Place on Your Table
Parsnips are often overlooked in the world of root vegetables, but they bring a unique, sweet, nutty flavor that pairs beautifully with potatoes. They also roast like a dream — caramelizing at the edges while staying soft inside.
Think of parsnips as the quieter cousin of carrots, with a deeper, earthier sweetness. They add complexity and depth to this dish, balancing the richness of the potatoes and the brightness of the topping.
The Power of the Pine Nut Crunch
This crunchy, citrusy topping is what takes the dish from cozy to crave-worthy. The toasted pine nuts add richness, the lemon zest and juice provide freshness, and the sumac brings a tart, almost floral note that makes the whole dish sing.
This crunch is so good, you might find yourself using it on everything: salads, grilled veggies, grain bowls, or even a piece of avocado toast.
Variations and Add-Ins
Want to make this recipe your own? Here are a few delicious twists:
- Add garlic cloves to the roasting tray for a mellow, sweet garlic flavor.
- Use sweet potatoes instead of regular ones for a more sugary, rich dish.
- Swap pine nuts for sunflower seeds or walnuts if that’s what you have.
- Top with pomegranate seeds for a festive pop of color and tartness.
Make-Ahead and Storage Tips
One of the best parts about this dish? It keeps really well.
- Make Ahead: Roast the veggies and prep the topping a few hours ahead. Store separately and combine before serving.
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.
- Reheating: Reheat the veggies in the oven or air fryer to regain crispiness, and freshen up the topping with a little more lemon juice if needed.
FAQs
Can I make this dish nut-free?
Yes! You can swap pine nuts for sunflower seeds or pumpkin seeds for a similar crunch without the nuts.
What is sumac, and do I need it?
Sumac is a Middle Eastern spice made from dried berries. It has a tangy, lemony flavor and adds a beautiful depth to this dish. If you don’t have it, you can skip it — or add a tiny splash of extra lemon juice or even a pinch of smoked paprika for a different twist.
Can I use other herbs besides parsley?
Absolutely. Dill, cilantro, or mint would all be lovely alternatives or additions depending on your flavor preferences.
What kind of potatoes should I use?
Waxy or all-purpose potatoes like Yukon Gold, red potatoes, or baby potatoes work best here. They hold their shape and get those lovely crispy edges without falling apart.
Can I roast the veggies in advance?
Yes! You can roast them up to a day ahead. Just reheat in a 400°F oven for 10–15 minutes until warmed and crisped back up.
Can I make this oil-free?
You can reduce the oil significantly or use a spritz of cooking spray on the veggies before roasting, though you’ll lose some richness and crispiness. The pine nut crunch can also be made with just lemon juice and a small splash of water if you’re avoiding oil entirely.
Check out more recipes:
Savory Chickpea Granola Clusters
Roasted Parsnips and Potatoes with Pine Nut Crunch
Equipment
- oven
Ingredients
- 2-3 medium parsnips peeled and sliced into rounds
- 2-3 medium potatoes peeled and sliced into rounds
- 1 tbsp olive oil
- salt and black pepper to taste
Pine nut crunch:
- ⅓ cup pine nuts toasted
- ⅓ cup parsley chopped
- 1 small red onion diced
- zest of ½ lemon
- juice of 1 lemon
- 2 tbsp olive oil
- ½ tsp sumac optional
- ⅓ tsp salt
Instructions
- Start by preheating your oven to 400°F (200°C). Toss the sliced parsnips and potatoes in a generous amount of olive oil, season with salt and pepper, and lay them out on a parchment-lined baking sheet. Make sure they’re in a single layer so they roast, not steam. Roast for about 25–30 minutes, flipping halfway through, until they’re golden brown and tender. The goal here is crispy edges and soft centers.
- While the veggies are roasting, make your topping. Toast the pine nuts in a dry skillet over medium heat until golden. Keep a close eye — they go from perfect to burnt in seconds! In a bowl, mix the toasted pine nuts with finely chopped red onion, chopped parsley, lemon zest, lemon juice, olive oil, a pinch of salt, and a generous sprinkle of sumac. Let it sit for a few minutes so the flavors can meld.
- Once the veggies are roasted to golden perfection, transfer them to a serving platter and scatter the pine nut crunch generously over the top. Serve warm, room temperature, or even cold — it’s delicious all ways.
One Comment