Golden-brown parsnips get a fresh orange dressing, soft dill and crunchy pumpkin seeds. A simple side dish that goes well with grains, legumes or pan-fried fish.
Parsnips have a gentle, slightly sweet flavour of their own. Cut the roots into long wedges and roast them at a high temperature, and the edges turn brown while the flesh becomes tender, with an almost creamy bite. Parsnips are widely available, especially in the colder months. Choose firm roots without soft spots; smaller ones are often easier to cut into evenly sized wedges. You can peel them, but it isn’t necessary if you scrub them well.
The size of the wedges determines how evenly they cook. First halve thick roots lengthwise, then cut them into wedges that are roughly the same width. Arrange them with some space between them on the baking sheet: if it’s too crowded, moisture is released and the pieces steam instead of developing browned edges. Turning them halfway through helps more sides colour. You don’t need to use the oven’s grill setting; a hot oven and enough space do the job.
Add the dressing only after roasting. Orange juice brings acidity and fruitiness, while mustard adds a savoury sharpness and helps the juice combine with the olive oil. That way, the dressing stays fresh instead of caramelising on the baking sheet. Regular smooth mustard works just fine; wholegrain mustard adds little spicy seeds and a slightly firmer texture. Taste the dressing before adding it: oranges vary in sweetness and acidity.
Dill brings a green, anise-like freshness that pairs well with the sweet root and citrus. Chop the leaves just before serving; stirring or heating them for too long takes away their fresh character. Pumpkin seeds add a satisfying crunch. Toast them briefly in a dry frying pan and remove them as soon as they start to smell fragrant and turn lightly golden, as they can burn quickly. Let them cool briefly so they stay crunchy.
Serve the parsnips warm or at room temperature, for example alongside cooked grains or lentils, or with pan-fried fish. A spoonful of thick yoghurt also makes this a heartier side dish; add it separately so the seeds stay crunchy. Store leftovers covered in the fridge and use within two days. Reheat them in the oven or a frying pan; the parsnips will warm up again, although the roasted seeds will be less crunchy after storage. Keep any extra seeds separate and sprinkle them over just before eating.
Preheat the oven to 220 °C (200 °C fan). Line a baking sheet with baking paper.
Peel the parsnips if desired and cut them lengthwise into wedges of roughly equal thickness. Toss them on the baking sheet with 1½ tablespoons olive oil, the salt and pepper. Spread them out, leaving space between the wedges.
Roast the parsnips for 25–30 minutes. Turn the wedges halfway through, until they’re tender and have golden-brown edges.
Meanwhile, toast the pumpkin seeds in a dry frying pan over medium heat. Shake the pan regularly and take the seeds off the heat as soon as they turn lightly golden and start to smell fragrant.
Whisk the orange juice with the mustard and the remaining 2 tablespoons olive oil to make a dressing. Taste and, if needed, season with a pinch of salt and pepper.
Arrange the warm parsnips on a serving platter. Spoon the dressing over them and finish with the dill and pumpkin seeds. Serve immediately.
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