Parmesan Roasted Parsnips Recipe

Our wonderful Parmesan Roasted Parsnips make a delicious change from tradition this festive season, you have to give them a try! The parmesan and fragrant rosemary work beautifully together, and our Mellow Yellow Rapeseed Oil is great for roasting with its high smoke point and the subtle nutty taste is perfect for this recipe. Our oil is also low in saturated fat and high in Omega 3.

Simply click here to find your nearest Mellow Yellow Rapeseed Oil stockist.


400g parsnips (peeled and chopped)
30g parmesan cheese (grated)
5g chopped rosemary
1 tsp flour
2 tbsp Mellow Yellow Rapeseed Oil


Preheat oven to 190°C fan.

Start by peeling the parsnips, cutting them in half and then slice lengthways.

Place the parsnips in a bowl, drizzle with 1 tbsp of Mellow Yellow Rapeseed Oil and stir to fully coat them in the oil.

To a separate bowl, add the grated parmesan cheese, chopped rosemary and flour. Mix well to combine. Add the parsnips and toss to fully coat them in the cheese and seasoning mixture.

Drizzle the remaining 1tbsp of Mellow Yellow Rapeseed Oil on an oven proof tray and transfer the parsnips onto the tray.

Roast in the oven for 15 minutes at 190°C fan.

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