Parsnips With Miso and Parmesan
Updated Sept. 24, 2025
- Total Time
- 50 minutes
- Prep Time
- 15 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- Step 1
Heat oven to 450 degrees.
- 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.
- Step 3
Meanwhile, whisk the miso and lemon juice together in a large heatproof bowl.
- 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.
- 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.
Private Notes
Comments
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!
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.)
I accidentally put the lemon zest in the oil and it was great! I recommend doing it that way. We also skipped the Parmesan.
This is great. Made for a large group and ran out of parsnips so used half carrots. No Parmesan. Everyone loved it.
Christmas Eve for the clan. Liked by all! Used a combo of parsnips and carrots for color. Forgot the parm and didn’t miss it. Might add toasted peppitas next time. Will also make with other root veggies.
The miso garlic dressing is a keeper that ill recycle for other veg! Supplemented some carrots because we didn't have quite enough parsnips in our winter farm share and it was still divine. Agree with others that the parmesan is unnecessary. I left it out and this was still a giant hit.