This parsnip nut roast is a hearty, savory loaf that makes a satisfying vegetarian centerpiece for Sunday lunch or a holiday table. Sweet, earthy parsnips are roasted until caramelized, then combined with a medley of nuts, breadcrumbs, and aromatic herbs, bound together with eggs and cheese. It bakes into a golden, sliceable roast with a crisp exterior and a moist, tender interior, delivering rich flavor and texture in every slice.
Ingredients
- 1 lb (450 g) parsnips, peeled and cut into 1-inch chunks
- 2 tbsp (30 ml) olive oil, divided
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (100 g) mixed nuts (such as walnuts, almonds, and hazelnuts), roughly chopped
- 1 cup (120 g) fresh breadcrumbs
- 1/2 cup (50 g) grated cheddar cheese (or vegetarian hard cheese)
- 2 large eggs, lightly beaten
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp (30 ml) vegetable broth or water
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the parsnip chunks with 1 tablespoon of the olive oil and spread them in a single layer on the prepared baking sheet. Roast for 20–25 minutes, until tender and lightly browned. Remove from the oven and let cool slightly. Reduce the oven temperature to 375°F (190°C).
- While the parsnips roast, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook, stirring occasionally, for 5–6 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant. Remove from heat.
- In a large mixing bowl, combine the roasted parsnips, sautéed onion and garlic, chopped nuts, breadcrumbs, grated cheese, beaten eggs, thyme, rosemary, salt, and pepper. Mix well. If the mixture seems dry, add the vegetable broth or water, a little at a time, until it just comes together (you may not need all of it).
- Lightly grease a 9×5-inch (23×13 cm) loaf pan and line it with parchment paper for easy removal. Press the nut roast mixture firmly into the pan, smoothing the top.
- Bake for 40–45 minutes, until the top is golden brown and the roast is set in the center (a skewer inserted should come out clean). Let it rest in the pan for 10 minutes before turning out.
- Slice and serve warm.
Tips
- Nuts: Use a mix of nuts for the best texture. If you prefer a smoother roast, pulse the nuts in a food processor a few times before adding them. Toast the nuts lightly in a dry pan for extra flavor.
- Breadcrumbs: Fresh breadcrumbs give a lighter texture; stale or panko breadcrumbs work too, but you may need a little more liquid if using very dry crumbs.
- Don’t overmix: Overworking the mixture can make the roast dense. Mix just until all ingredients are evenly distributed.
- Line your pan: Parchment paper overhang makes lifting the roast out much easier and prevents sticking.
Serving Suggestions
Serve this parsnip nut roast as the centerpiece of a vegetarian Sunday roast, alongside roasted potatoes, honey-glazed carrots, and a rich onion gravy. It also pairs beautifully with a crisp green salad, steamed greens, or cranberry sauce for a festive touch. For a lighter meal, serve slices with a dollop of chutney or a spoonful of tangy yogurt sauce.
Variations
- Cheese swap: Replace cheddar with crumbled feta or goat cheese for a tangier flavor. For a vegan version, omit the cheese and eggs and use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and a bit more broth to bind.
- Add vegetables: Grate in a carrot or a small apple for extra sweetness and moisture. Squeeze out excess liquid before adding.
- Herb change: Use fresh herbs instead of dried—about 1 tablespoon each of fresh thyme and rosemary, finely chopped.
- Spice it up: Add a pinch of nutmeg or cayenne pepper to the mixture for a warming kick.
Storage and Reheating
Leftover nut roast can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a 350°F (175°C) oven for 10–15 minutes, or until warmed through. You can also microwave individual slices on high for 1–2 minutes, though the texture will be softer. This roast also freezes well: wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this nut roast ahead of time? Yes, you can assemble the roast in the pan up to a day in advance, cover, and refrigerate. Bake it as directed, adding about 10 extra minutes to the cooking time since it starts cold.
Can I use a different type of nut? Absolutely. Pecans, cashews, or Brazil nuts all work well. Just keep the total quantity the same. If you have a nut allergy, you can substitute sunflower seeds or pumpkin seeds for a nut-free version.
Why is my nut roast crumbly? A crumbly roast often results from not enough binding ingredients (eggs or broth) or overbaking. Ensure the mixture is moist enough to hold together when pressed, and avoid baking longer than necessary—the center should be just set.
Can I make this without eggs? Yes, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit for 5 minutes) or a commercial egg replacer. The roast will be slightly more fragile, so let it rest for 15 minutes after baking before slicing.
Can I roast the parsnips in advance? Yes, roast them up to 2 days ahead and store them in the refrigerator. Bring them to room temperature before mixing, or roughly chop them if they are cold.
What should I serve with this? It’s delicious with mashed potatoes, roasted root vegetables, and a vegetarian gravy. For a festive meal, pair it with cranberry sauce and green beans.
Related
- Just Bare Chicken Breast: Simple Juicy Recipe
- Kirkland Chicken Breast: Easy Baked Recipe
- Kirkland Chicken Breast Chunks: Easy Recipe Ideas
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).