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.
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.