Parsnips With Miso and Parmesan

By Yotam Ottolenghi

Updated Sept. 24, 2025

Parsnips With Miso and Parmesan
Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Prop Stylist: Megan Hedgpeth
Total Time
50 minutes
Prep Time
15 minutes
Cook Time
35 minutes
Rating
5(294)
Comments
Read comments

Parsnips roast beautifully, their edges caramelizing as they soften and sweeten in the heat. Here, they’re paired with a quick miso-lemon dressing that provides sharp notes, bolstered by crisp golden garlic and thyme warmed in oil. A final layer of arugula and Parmesan, peppery, salty and bright, continues the contrast. What starts as a simple sheet-pan roast vegetable gets lifted until complete; depending on its company, it becomes the perfect side dish, or even a warm stand-alone salad.

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Ingredients

Yield:4 to 6 servings
  • 2¼ pounds parsnips, peeled and quartered lengthwise (or halved, if thin)
  • 5tablespoons extra-virgin olive oil, divided
  • 2tablespoons fresh thyme leaves, divided
  • Fine sea salt
  • 1tablespoon white miso paste
  • 1teaspoon finely grated lemon zest plus 1 tablespoon juice
  • 8garlic cloves, thinly sliced
  • 2cups (packed) arugula
  • ½cup (lightly packed) finely grated Parmesan
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

290 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 9 grams dietary fiber; 9 grams sugars; 7 grams protein; 487 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 450 degrees.

  2. Step 2

    Line a 11-by-17-inch sheet pan with parchment paper. Mix the parsnips with 3 tablespoons of the oil, 1 tablespoon of the thyme, 3 tablespoons water and 1 teaspoon salt, then spread them in an even layer. Roast for 20 minutes, then turn them using a spatula and roast until nicely golden, another 10 minutes.

  3. Step 3

    Meanwhile, whisk the miso and lemon juice together in a large heatproof bowl.

  4. Step 4

    Add the remaining 2 tablespoons oil, the remaining 1 tablespoon thyme and the garlic to a small pan and heat on medium-high, stirring often, just until the garlic starts to turn lightly golden, about 3 minutes, then pour the mixture into the miso bowl and stir to combine.

  5. Step 5

    To serve, toss the arugula in the miso bowl until well coated. Scatter the arugula and any dressing left in the bowl over the parsnips. Sprinkle the Parmesan and the lemon zest over the top.

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Ratings

5 out of 5
294 user ratings
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Comments

JB

I made this tonight and it was really delicious and easy. Followed the recipe exactly. For my taste, the cheese wasn't necessary and didn't fit in well with the other ingredients. Next time I'll try it with some toasted nuts or pepitas instead!

Mary Rae Fouts

cathy, I cook and roast with root vegetables a lot and find them very interchangeable. I suggest trying another root vegetable of a combination of root vegetables: rutabaga, carrot, turnip, celeriac, taro root, white potato, sweet potato. (Parsnips are one of my favorite vegetables! They are also yummy raw and finely grated.)

Joanna

I accidentally put the lemon zest in the oil and it was great! I recommend doing it that way. We also skipped the Parmesan.

BCC

Delicious! I’ve made this many times now. Have also done this salad with carrots (or both carrots and parsnips), and substituted fresh oregano when I didn’t have thyme. The dressing is versatile, having also used the it with crispy roasted Brussels sprouts. Highly recommended.

Miso sauce would make bark taste great

Made recipe “as is” with parsnips- excellent. Then used same method/sauce for Brussel sprouts. Two wins! Both vegetables I don’t much like but really enjoyed with this recipe.

Michelle J

Made this yesterday with rainbow carrots/parsnips and our plethora of arugula ! Is a new fav !

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