Roasted Parsnips Recipe

Preheat and prepare

Preheat oven to 220°C (425°F). Line a large rimmed baking sheet with parchment or lightly oil it.

Wash and peel the young parsnips if skin is tough; if thin-skinned, scrub well and halve lengthwise if larger than thumb thickness so pieces are uniform.

Toss parsnips in a large bowl with 3 tbs extra-virgin olive oil, 1.5 tsp kosher salt, 1/2 tsp black pepper, and the thyme sprigs so they are evenly coated.

Spread parsnips in a single layer on the prepared sheet, cut side down where relevant. Roast in the preheated oven for 25–35 minutes, turning once halfway through, until deep golden and tender when pierced with a fork. Remove thyme sprigs after roasting and toss with lemon zest.

While the parsnips roast, combine 1 cup Greek yogurt, 2 tsp harissa paste, 1 tbs lemon juice, 1/2 tsp minced garlic, and 1/4 tsp salt in a small bowl. Whisk until smooth and taste — adjust harissa or lemon to balance heat and acidity. Keep chilled until plating.

Whisk together 2 tbs tomato paste and 2 tsp 'nduja with 1 tsp olive oil. Add 2 tbs hot water a little at a time and whisk to reach a loose, spoonable consistency. Warm briefly (10–15 seconds) in the microwave or in a small saucepan over low heat just to marry flavors; do not boil. Taste and adjust seasoning.

Place 1/2 cup rinsed lentils and 1.25 cups water or stock in a small saucepan. Bring to a gentle simmer, then reduce heat and cook uncovered until just tender but not falling apart, about 12–15 minutes. Drain any excess liquid and spread lentils on a plate to cool slightly and dry for 5 minutes.

Heat 3 tbs olive oil in a small skillet over medium-high heat. When shimmering, add the drained lentils in a single layer (work in two batches if necessary). Fry, stirring occasionally, until lentils are deeply browned and crisp, about 6–9 minutes. Sprinkle 1/2 tsp smoked paprika and 1/4 tsp salt toward the end and toss to coat. Transfer to paper towel to drain.

To plate, spread a generous spoonful (about 2–3 tbs) of harissa yogurt on each serving plate as a base.

Arrange roasted parsnips on top of the yogurt in a loose pile. Drizzle the tomato 'nduja sauce over the parsnips in a thin ribbon (about 1–2 tbs per serving).

Scatter a tablespoon or two of crispy lentils over the parsnips for crunch.

Finish with microgreens or chopped parsley, toasted almond flakes, a light drizzle (about 1 tsp) of finishing olive oil, and an optional extra pinch of lemon zest or flaky sea salt to taste.