Sweet, nutty parsnips caramelize at the edges while staying tender inside, offering a golden, slightly sticky surface and a melting center. Brown butter adds a deep, toasty richness and the lemon cuts through with a bright, clean finish. Toasted hazelnuts provide a crunchy contrast and a warm, earthy note, while parsley lifts the plate. Serve warm beside roast chicken, pork, or as part of a holiday vegetable selection.</p
Ingredients
- Parsnips (1.5 lb / about 6 medium), peeled and cut into 2-inch batons
- Extra-virgin olive oil (2 tbsp)
- Sea salt (1 tsp) and freshly ground black pepper (1/2 tsp)
- Unsalted butter (3 tbsp)
- Fresh lemon (zest and 1 tbsp juice)
- Hazelnuts, toasted and roughly chopped (1/3 cup)
- Fresh parsley, chopped (2 tbsp)
- Granulated sugar or maple syrup (1 tsp) — optional, to boost caramelization
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment and arrange a single layer of parsnip batons for even browning.
- Toss the parsnips with olive oil, sea salt, black pepper and the optional sugar or maple until evenly coated; spread them with space between pieces so they don’t steam.
- Roast on the middle rack for 20–25 minutes, tossing once halfway through, until edges are deeply golden and centers are tender when pierced with a knife.
- While the parsnips roast, toast the hazelnuts in a dry skillet over medium heat, shaking the pan, 4–5 minutes until fragrant; transfer to a bowl to cool and chop roughly.
- In the same skillet, melt the butter over medium heat. Cook, swirling the pan occasionally, until the butter foams and turns a nutty brown with a toasted aroma, 2–3 minutes; remove from heat immediately to avoid burning.
- Stir the lemon zest and 1 tablespoon lemon juice into the brown butter, then taste and adjust seasoning if needed.
- When the parsnips are done, transfer them to a serving dish, drizzle the brown butter–lemon mixture over them, and toss gently to coat.
- Scatter the toasted hazelnuts and chopped parsley over the parsnips and finish with a small pinch of flaky sea salt. Serve warm.
Tips or Variations
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- Swap hazelnuts for toasted walnuts or pecans; add a pinch of smoked paprika for a savory twist.
