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Roasted Parsnips with Romesco Sauce, a simple vegan side dish or plant-based main dish that is perfect for easy weeknight dinners, upscale gatherings or the holiday table!
I love how earthy and sweet parsnips become, when roasted in the oven. These tender Roasted Parsnips with flavorful Romesco Sauce are so delicious, a marriage made in heaven.
This was our dinner the other night, paired with a Kale Salad – and surprisingly, it was more than enough… so satisfying! I call this a “side dish” in the description, but, somehow it just feels like so much more. Yes, of course you can always serve this with roasted fish or chicken or baked tofu for a heartier dinner if you prefer ( and this would plate up beautifully for guests) but I bet you’ll be pleasantly surprised at how filling this is, just on its own.
Affordable, simple, yet full of flavor. Here where I live, there is not too much that in season this time of year. But I still yearn for fresh produce. Root vegetables fill this gap, and their inherent sweetness and heartiness is just what the doctor ordered, during the cold months. And you already know how much I love roasting things when it’s chilly out. Warms the house and soul.
What I love about this recipe, is that you can roast the Romesco Sauce ingredients at the same time as the parsnips, letting the oven do double duty. You don’t need to peel the parsnips, just give a good wash, and pat them dry.
You’ll find so many used for romesco sauce, I’m excited for you to make this simplified version. Think cauliflower steaks, eggplant steaks or roasted fish or chicken – or even pasta! It adds hearty robust flavor – perfect for the cooler months.
Arrange the roasted parsnip platter, romesco sauce on the bottom.
Sprinkle the roasted parsnips with a little Italian parsley and toasted hazelnuts to finish.
I hope you love these Roasted Parsnips with Romesco Sauce as much as we have – a super simple vegan side dish ( or plant-based main dish, paired with a kale salad!). Let me know what you think below in the comments.
Hope you are having a glorious week.
Tender Roasted Parsnips with Romesco Sauce, a simple vegan side dish that is perfect for weeknight dinners or the holiday table! Sweet and earthy parsnips pair deliciously with robust and smoky Romesco Sauce! Serve with fish, chicken or tofu!
- 3 extra large parsnips – cut in half lengthwise, unpeeled
- 1 red bell pepper, cut in half
- 1/2 an onion, cut into 3/4 inch thick wedges
- olive oil for brushing
- salt and pepper
Remaining Romesco Sauce ingredients:
- 2 garlic cloves ( or sub 1 teaspoon roasted garlic powder )
- 1/4 cup olive oil
- 1/4 cup water
- 1/2 cup toasted hazelnuts or almonds ( more for garnish)
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes
- 1/2–3/4 teaspoon salt
- 1 tablespoon sherry wine vinegar ( or red wine vinegar)
- 1/4 cup chopped fresh Italian parsley ( more for garnish)
Preheat oven to 425F
Cut parsnips and bell pepper ( remove seeds) in half ( see photos) and place on a parchment lined sheet pan. Add onion wedges. Drizzle lightly or brush with olive oil, getting the undersides of the parsnips as well. Sprinkle with salt and pepper and roast until fork tender, 30-35 minutes. Check at 20 minutes, rotate pan, continue cooking until very tender and deeply golden. No pale parsnips please!
Place bell pepper and onion in a food processor. Add remaining romesco ingredients and pulse until combined into a paste.
To serve on a platter, spoon the romesco sauce onto a platter, and using the back of the spoon to smear it as creatively as you like. Arrange the parsnips overtop. Sprinkle with chopped parsley and crushed hazelnuts. Serve immediately.
The romesco sauce can be made ahead using jarred roasted peppers. Bring it to room temp before serving.
- Serving Size: ½ parsnip
- Calories: 222
- Sugar: 8.4 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 1.4 g
- Carbohydrates: 28.4 g
- Fiber: 8 g
- Protein: 3.2 g
- Cholesterol: 0 mg
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