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Roasted Parsnips and Garlic Crostini

Roasted Parsnips and Garlic Crostini with Arugula

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.
Servings 6
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

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.