Golden-brown parsnips get a fresh, spicy sauce made with green herbs and lemon, with cool yogurt and toasted sesame on the side. A bold side dish that goes well with grilled vegetables, legumes or pan-fried fish.
Parsnips have a naturally sweet, earthy flavor that deepens when the vegetables brown in the oven. They’re mainly an autumn and winter vegetable, and this side dish makes a handy counterpoint to hearty mains during those months. The long wedges give you a pleasing mix of soft centers and roasted edges. Choose parsnips that are roughly the same thickness so they cook at the same time; cut very thick ones into quarters and thinner ones in half.
Giving them room on the baking sheet makes a difference here. If the wedges are crowded, they release moisture and steam rather than developing browned edges. If needed, divide them between two baking sheets and place them on separate oven racks; swap the sheets halfway through for more even results. The centers are ready when a knife slides in without much resistance. It’s better to keep the wedges firm than to roast them for too long: they should hold their shape when you add the sauce.
The green sauce provides the contrast. Cilantro and parsley bring herby freshness, green chili adds heat, and lemon cuts through the sweetness of the parsnips. Start with half a chili if you’re not sure how hot it is; remove the ribs and seeds for a milder sauce. A splash of cold water helps blend the herbs smoothly without adding extra oil. No cilantro on hand? Use extra parsley and perhaps a little mint. The flavor will change, but it will still be fresh.
Spoon the sauce over the parsnips while they’re still warm, so the aroma of the herbs really comes through. Yogurt softens the chili and adds a creamy note; thick plain yogurt holds its shape best on the plate. You can also use Greek yogurt or an unsweetened plant-based alternative. Toasted sesame adds a nutty flavor and a little crunch. Serve the dish as a side with roasted cauliflower, spiced lentils or fish, and serve extra sauce on the side. Store leftovers covered in the refrigerator and eat them within two days; reheat the parsnips separately in the oven and add the yogurt and sauce afterward.
Preheat the oven to 220 °C (200 °C fan). Line a baking sheet with parchment paper.
Peel the parsnips and cut them into long wedges. On the baking sheet, toss them with the olive oil for roasting, ½ tsp salt and black pepper. Space the wedges apart.
Roast the parsnips for 25–35 minutes, turning the wedges halfway through, and remove them from the oven once they’re deep golden brown and tender inside.
Add the cilantro, parsley, green chili, lemon zest and juice, the remaining ¼ tsp salt and the olive oil for the sauce to a blender or tall measuring jug. Blend until smooth, adding cold water until the sauce is spoonable. Taste and adjust the amount of chili if needed.
Toast the sesame seeds in a dry frying pan over medium heat for 1–2 minutes, shaking the pan regularly. Remove the seeds as soon as they smell fragrant and turn lightly golden.
Arrange the warm parsnips on a serving plate. Spoon the green sauce over them, add the yogurt and finish with the toasted sesame seeds.
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