This roasted parsley root recipe is such a simple and delicious side dish that pairs well with most mains. Give it a try if you’re looking for quick and easy sides, like this oven baked okra, which is another tasty option.
Ingredients and Substitutions
Parsley root has a mild, earthy flavor with a hint of sweetness. It tastes sort of like a cross between parsley leaves, parsnips, carrots, and celeriac. It’s a great option, especially if you’re bored of your usual root vegetable side dishes.
I seasoned this dish with thyme, rosemary, garlic powder, and onion powder, but you can substitute any other dried herbs you prefer.
I used extra virgin olive in this recipe, but you can substitute any other neutral oil you like. Avocado oil is a good alternative.
Parsley Root Recipe Instructions
Preheat the oven to 400 degrees Fahrenheit, then add the roughly chopped parsley root, olive oil, thyme, rosemary, garlic powder, onion powder, salt, and black pepper to a sheet pan or large baking dish. Toss the parsley root with your hands to evenly coat it with the oil and spices, then spread in a single, even layer.
Bake for 35-40 minutes or until golden brown and fork tender, stirring about halfway through to ensure even browning. Garnish with chopped parsley leaves, if desired.
Parsley Root Recipe
Equipment
- Sheet pan
Ingredients
- 4 cups roughly chopped parsley root (no need to peel them unless they’re very dirty—just give them a good scrub)
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Optional garnish: chopped parsley leaves
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Add 4 cups roughly chopped parsley root, 2 tablespoons extra virgin olive oil, 1/4 teaspoon dried thyme, 1/4 teaspoon dried rosemary, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to a sheet pan or large baking dish.
- Toss the parsley root with your hands to evenly coat it with the oil and spices, then spread in a single, even layer.
- Bake for 35-40 minutes or until golden brown and fork tender, stirring about halfway through to ensure even browning.
- Garnish with chopped parsley leaves, if desired.
Notes
- Store in an airtight container in the fridge for up to three days.
Nutrition
Did You Try This Recipe?
Let me know how it turned out in the comments!
