Mindy Fox's Roasted Parsnips with Za'atar and Aleppo Pepper

When I first roasted parsnips a few months back, coated in olive oil and sprinkled with salt, I did a double take when I started eating them. A double and then triple take and then, mouth still full of sweet, nutty, roasty parsnip, I narrowed my eyes.

Who exactly, I wanted to know, was responsible for the fact that I had never before realized just how delicious roast parsnips could be? Who had been holding out on me? Was it you? Or you? Or you? I needed to give whoever it was a stern talking-to.

Since then I've decided to look into that small thing called personal responsibility and blame no one but myself for the long-held notion that parsnips are to be ignored, at best, and at worst, maligned for being...too earthy and too sweet at the same time? Sort of funny-looking? A pallid version of a brilliant carrot? Who knows, people.

I'm a woman changed.

Now, I know it is a little obscene to be telling you about roasting parsnips on the day after Memorial Day.

(Sidenote: It's climbing to 85 degrees in Berlin today, which, if you listen to the radio here, is practically reason to fall over in a heat-related dead faint. And you know what I think is just fantastic? After 15 years on the East Coast of the United States, surviving the various heat waves that afflicted New York over the years, the 2003 blackout and the mind-bending experience of standing on a Manhattan subway platform in August for more than 23 seconds, I don't actually think 85 degrees is that hot anymore! It's spring-like. Practically reason for a light cardigan. I actually have cold feet right now! Goosebumps, slight ones, at the breeze coming through the balcony door! And, Berliners, if this is what you call humidity, then I am a lucky girl to get to live here. But I already knew that.)

Back to roasting parsnips in summertime. Yes, I know it's a little perverse. But just think of it this way: it's going to be a lot worse in a month! While you can still find parsnips at the green market and while the evenings are still cool-ish, get yourself a couple of pounds, plus some Aleppo pepper and a bit of za'atar.

My friend Suzy brought me back a stash of incredibly fragrant za'atar from her recent trip to Jordan (so fragrant that even in a Ziploc bag, it perfumes my kitchen cupboards - magical), but you can easily find it online (Kalustyan's, Zamouri Spices or Penzeys). Its composition varies slightly from one Middle Eastern country to the next, but in essence za'atar is a mixture of sesame seeds and dried thyme or marjoram and sumac. It's brilliant stuff. You can sprinkle it on flatbreads and bruschetta, on plates of hummus or sliced tomatoes. You can season summer salads with it. Boiled potatoes. Grilled meat. Plop some in a puddle of olive oil and drag fresh pita through it. Dust it on cubes of feta layered with sliced tomatoes. And roast parsnips with it.

The recipe comes from this gem of a book by Mindy Fox that I borrowed from a friend a few weeks ago and am desperately considering not giving back. All you do is cut the peeled parsnips in half or in quarters, dredge them with olive oil, Aleppo pepper, salt and za'atar and roast them in the oven until they're caramelized and crispy and sugary and salty and peppery and herbal, all at the same time.

Was that too much of a laundry list? Okay, fine, how's this: I dare you to make a full batch and not eat most of it - by yourself - standing at the kitchen counter. Serves 4, my foot. Or this: If you already thought regular roast parsnips were candy from the gods, these roasted parsnips will blow your mind. Or if you, like me, are new to the world of parsnips, don't even waste your time with any "basic" recipe. Just go straight to the motherlode. You don't even have to thank me! I'll hear your collective, contented chewing from across the world, I just know it.

Roasted Parsnips with Za'atar and Aleppo Pepper
Serves 4

2 teaspoons za'atar
1/4 teaspooon Aleppo pepper
1/2 teaspoon coarse salt
2 pounds parsnips
2 tablespoons olive oil

1. Preheat the oven to 425 F wiith the rack in the middle of the oven.

2. In a small bowl, mix together the za'atar, Aleppo pepper and salt.

3. Peel the parsnips, cut them in half lengthwise (if they're very fat, cut them into quarters) and, in a bowl, toss them with the oil and spice mixture to coat. Arrange the parsnips in a single layer on a rimmed baking sheet or baking dish. Roast for 20 minutes, then, using tongs or a spatula, turn and stir the parsnips. Continue roasting until golden, blistered and tender, 10 to 15 minutes more. The za'atar will blacken.

4. Remove from the oven and taste - if needed, you can sprinkle more of the salt and spices on the parsnips. Serve warm or at room temperature.

Comments

[Emily]

Roasted parsnips are the best! And here's a bit of culinary history about my beloved root vegetable - they aren't the pallid cousins of carrots. My Dutch boss swears that carrots weren't originally orange, but instead pale, like parsnips. They were manipulated into the color long, long ago by the Dutch royals from the House of Orange. Apparently they were appalled that there was no natural orange item in the Netherlands that could be used in feasts to honor the family. So they somehow manipulated carrots into being orange and effectively wiped out the paler, more original carrot. I'm not sure how true this is and how much of it is hearsay, but every Dutch person I met has resolutely believed this. So either it's the truth or the Dutch royals are really effective story tellers.

But anyway, parsnips are the best. Viva la parsnip!

[Kathryn]

I think it's still perfectly acceptable to roast vegetables at this time of year, especially when they are as delicious as roast parsnips! Lovely as ever, thank you :)

[Victoria]

I love this story by Emily about the orange carrot being the victim of royal manipulation. It is certainly a better fate than the one rendered to Anne Boleyn.

Parsnips are magnificent pureed with potatoes because they turn that puree into a silky confection.

This recipe sounds delicious even if the weather here is now steamy. You must have had the last few cool days of May. I am looking forward to your impression of Eataly.

[Katie]

Haha, Maastricht was like that yesterday, too - 85 degrees and mostly sunny...and today its 60 degrees and raining. What the hell??? So yeah, those parsnips actually sound pretty seasonal to me right about now :)

[Elizabeth Wheeler]

I have heard Emily's dyed orange carrot story in Ireland, I say its true also. I will try these out on my Berliner guests this weekend as I am struggling to fix up a menu for the next few days - they sound great

[A Plum By Any Other Name]

I've been wanting to try za'atar, but had no idea where to start. Parsnips are a great friend of mine, so this sounds like a perfect marriage to me. It's supposed to be 80 and sunny all week here, but somehow I always find myself in the kitchen ... with the oven on. Some things are just worth it. ;)

[Wendy]

I love this book - it very quietly provides many family dinners for us. This method is also great with little potatoes! However, I can not mix the two together or the poor parsnip would be ignored as my family honed in on the potatoes.

[Jessica Greenbaum]

I love za'atar! I usually mix it with olive oil, spread it on pita or flat bread, sprinkle it with feta (and sometimes sauteed onions) and put in a 350 degree oven for 7 minutes until it's a little crispy! Heaven.

[Jen @ keepitsimplefoods.com]

Yes! This is exactly the kind of food I love. I also love that baking dish- gorgeous! :)

[Michelle]

For the rest of us, who are still chilly and in early spring eating root vegetables, this is totally welcome. I love roasted parsnips and will try it with these seasonings.

[Averie (LoveVeggiesandYoga)]

Roasted parsnips ARE awesome. And it wasnt until my first CSA box about 5-6 yrs ago that I even had HAD a parsnip. Living in San Diego and my CSA box opened my eyes to all the great produce I had been missing..ha!

[Scarlett]

OMG! Where did you get that white-coated cast iron baking pan? I have the exact same one and it's my most prized kitchen implement. Beautiful!

[TJG]

Great recipe, I think I'll try cooking this one. Though I think I'll add some beets to it to enchance the sweetness. I see this one being served along a roast chicken and a fresh baked baguette! Great post :)

TJG

[Nisrine M]

Very nice alternative to fries. Parsnips look so delicious this way.

[Luisa]

Emily - interesting!

Victoria - I didn't make it there...

Scarlett - it was my grandmother's. Dansk!

[Mary]

I think parsnips are wonderful anytime of the year, I have never had Za"atar so I'm looking forward to trying this. Thanks!
Mary

[parisbreakfast]

Well at last I know where to find Za'aatar.
Parsnips will take some convincing.
If only they were orange...

[Molly]

Alright.

I am hopeless around a half-sheet pan of roast parsnips, straight-up.

I have resisted adding ANYTHING, save olive oil and salt, for fear of muddling.

But I adore aleppo. And za'atar. And WHY didn't anyone ever add THESE to parsnips before?!

Summer, schmummer, I dare say it's parsnip season all over again.

[Rebecca Stahl]

For the first time since my friends back in the states started posting about spring, and quickly 100+ degree weather in Phoenix, I am glad to be in the southern hemisphere. I can roast parsnips for MONTHS! This looks absolutely amazing. Thank you!

[Michael Slaboch]

We did as following and threw them in tin foil on the grill for 40 minutes instead of heating up the house. Great recipe!

[tasteofbeirut]

Love parsnips! Never thought of using zaatar with them so thanks I will try it next time!

[jamie]

There is something about a recipe that doesn't ask for much. A recipe without pretense.

[Amanda]

Oh, so good! I'm all for roasting parsnips anytime at all. The candied edges are almost more addictive than candied nuts. Good reminder. So glad you've discovered it too.

[Lynn]

Can't wait to try this recipe!

[Jen]

We, too, have had some scorching hot days this weekend, but the evenings have been comfortably cool, and perfectly acceptable for roasting. This recipe reminded me of my own love for parsnips and I picked some up last night.

[Richard]

I love parsnips. I usually just season & drizzle with honey but I'll give this recipe a go.

[Robin]

Parsnips are about the only thing my father won't eat. (Ok, and panzanella and pappa al pomodoro...texture issues.) They make him look like a six year old, nose wrinkled up in disgust. But I love them, and now I can't wait to buy some Za'atar. All the uses you list sound heavenly.

[janet @ the taste space]

There is so much new produce that I have been itching to cook with that I think I will save this for the fall. I love Aleppo pepper, so I know this will taste fabulous. I bet it would be great on roasted cauliflower as well. :)

[Barton]

I find it hard to get an even cooking on parsnips no matter how I slice them but they are always great even if not quite golden crisp. Never even heard of aleppo pepper and I thought I had a good understanding of middle eastern spices. Great read cheers

[Denise]

I definitely like za'atar. I adore parsnips. I have not tried Aleppo pepper. Looks like fun. Thanks!

[Imogen]

Wonderful ideas from you, yet again! The old parsnip is much loved here in England and I love them with a honey glaze too (even though they're sweet enough!). Cannot wait to try this recipe - many thanks!

[Surekha]

I am new to your blog but falling in love with it very fast. I love zaatar and am almost addicted to it these days. But i have no clue what parsnips are. Never eaten one in my life. What other vegetables do you think this can work on?

[Luisa]

Michael - genius!

Surekha - try carrots! Or Brussels sprouts. Wedges of squash. Just adjust the cooking times.

[Stephanie]

I have had a niggling thought about parsnips all winter and spring . . . And that thought is that I should really find something to do with them.

Without genius inspiration, I find it hard to add them to my cart, all spindly and sallow and unpromising looking.

But you have inspired me. I will try this motherlode recipe and prepare to be amazed. Thank you!

[Noa]

I've never had roasted parsnips... didn't realize what I was missing! I have a nice big bag of fresh zaatar, so this will definitely have to happen soon.

[Suzanne]

wow, that looks totally delicious!

[Thomas Barban]

Great recipe! And totally Paleo too.

[Rocky Mountain Woman]

I love root vegetables!

Actually, it's still in the 30's at night here on my mountain, so roasted parsnips are totally doable!!!

[lynne]

Alady at work was talking about fried Parsnips yesterday and then a come across this posting far a better one.. Now that a sign I have to try them.. ps I love the blue and white phote and vase in your last post.. wonderful.. I need one.. :)

[Pretty. Good. Food.]

Vegetables are their best (in my opinion) when roasted. This looks absolutely gorgeous, but more importantly delicious!!! :)

[Nadia]

The best za‘tar in the Mid-East comes from Jordan/the Occupied Territories so you're in safe hands.

[Beth]

This sounds amazing! Anything that's good enough to eat standing at the counter is worthy of a bookmark. Can't wait to try it!

[rebecca]

You have persuaded me to try the roasted parsnip!

[Neil Butterfield]

Roast veggies are a nice change for regular ones.

[amy]

My go-to fast meals are indeed pasta. Fast and slow, at home or on vacation - it feeds the soul. My soul has been well-fed in Chicago. Chilling before the ride home. If I had a kitchen - I'd be cooking this.

[Katie@Cozydelicious]

I have an obsession with aleppo pepper so this is wonderful! I have made roasted carrots with allepo so I wonder if a mix of carrots and parsnips here would be tasty.

[Ziu]

I love parsnips and I love za-atar. Funnily enough, I've never had them together!

I always add a drizzle of honey when I roast parsnips. Za-atar, however, is wonderful added to salad dressings or sprinkled on top of (any?) cheese.

Will try them together, though. Thanks for the tip!

[Kitchen Witch Jenny]

My dad always grows way too many parsnips, so candy-sweet roasted parsnips are high on our list of favourites, and certainly welcome in the early summer, too (check out this recipe with parsnips and spring vegetables http://localfoodlover.blogspot.com/2011/05/roasted-asparagus-and-fiddleheads-with.html) But I've never had them like this! Gotta try this with Zatoun's Fair Trade Za'atar. Thank you!