Roasted Parsnips and Garlic Crostini with Arugula
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These vegan Roasted Parsnips and Garlic Crostini with Arugula appetizers are a stunning dish! Roasted parsnips, infused with aromatic thyme or rosemary, are the stars of this dish. They offer a earthy sweetness and a touch of caramelization. Then they are paired with garlicky crostini. A soft spread of vegan feta or ricotta cheese add a creamy richness to the crisp toasted bread. Then it’s topped with fresh arugula dressed in balsamic and olive oil brings a vibrant, peppery contrast. All those power-packed flavors in each bite! What a treat!
Whether served as an appetizer or a light main course, this dish is a celebration of flavors that will delight your palate and impress your guests.
Frequently Asked Questions
How can it be served?
Vegan Roasted Parsnips and Garlic Crostini with Arugula can be served in various ways, depending on your preference and the occasion:
- Appetizer: Serve it as an elegant appetizer at dinner parties or gatherings. Arrange the crostini on a platter, top them with the roasted parsnips, arugula, and cheese spread (if desired), and garnish with fresh herbs. It’s a flavorful and visually appealing start to a meal.
- Light Lunch: Enjoy this dish as a light and satisfying lunch. You can serve it as an open-faced sandwich by layering the components on a larger piece of bread or a small baguette. It’s perfect for a leisurely weekend lunch.
- Brunch: Impress your brunch guests by including these crostini on your brunch spread. They offer a delightful balance of flavors and can be a unique addition to your brunch menu.
- Side Dish: Pair it with your favorite main course as a side dish. It can complement various dishes, such as grilled or roasted proteins, pasta, or vegetable-based entrees.
- Al Fresco Dining: Enjoy this dish outdoors on a sunny day. It’s a wonderful addition to picnics, patio dining, or any occasion where you want to savor a flavorful and light meal.
- Snack: Make a smaller portion for a delightful snack. It’s a great choice when you’re looking for a healthy and satisfying snack option.
Ultimately, how you serve Vegan Roasted Parsnips and Garlic Crostini with Arugula is flexible, and it can fit various dining scenarios, from elegant gatherings to casual meals.
Enjoy your Vegan Roasted Parsnips and Garlic Crostini with Arugula, either with a creamy cheese spread or without, for a flavorful and visually appealing appetizer or light meal!
Roasted Parsnips and Garlic Crostini with Arugula
Ingredients
For the roasted parsnips
- 4 – 5 parsnips, peeled and cut into thin strips
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme, (or rosemary)
- salt and pepper to taste
For the garlic crostini
- 1 baguette, thinly sliced into crostini-sized pieces
- 1-3 cloves garlic, peeled
- 2 tablespoons olive oil
- salt and pepper to taste
For the arugula topping
- 1 cup fresh arugula leaves
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- salt and pepper
Cheese spread
- vegan ricotta or feta cheese spread (1 – 2 tablespoons per crostini)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the parsnip strips with olive oil, minced garlic, thyme, salt, and black pepper until well coated.
- Spread the seasoned parsnips in a single layer on a baking sheet.
- Roast in the preheated oven for about 20-25 minutes, or until the parsnips are tender and slightly caramelized. Be sure to flip them halfway through for even cooking.
- While the parsnips are roasting, prepare the garlic crostini. Preheat your oven's broiler.
- Place the baguette slices on a baking sheet. Toast them under the broiler for 1-2 minutes on each side, or until they become lightly golden.
- Remove the toasted crostini from the oven and immediately rub each slice with a peeled garlic clove. This imparts a subtle garlic flavor
- rush the toasted and garlic-rubbed crostini with olive oil. Season with a pinch of salt and black pepper.
- In a separate bowl, toss the fresh arugula leaves with balsamic vinegar, olive oil, salt, and black pepper until well combined.
- Spread a layer of vegan ricotta or feta cheese on each crostini before adding the roasted parsnips. Alternatively, you can leave the crostini plain without cheese spread. Top each crostini with a handful of the balsamic-dressed arugula.
- Garnish with additional thyme or rosemary, a drizzle of olive oil, or a sprinkle of vegan Parmesan cheese, if desired.
