Roasted Anchovies with Parsnip

Instructions

1. 1

   Preheat oven to 425°F (220°C). Toss parsnip batons with 2 tablespoons olive oil, half the sea salt, and black pepper on a baking sheet. Roast for 15 minutes until golden and tender.

   Tip: Cut parsnips to uniform size for even roasting.

2. 2

   While parsnips roast, pat anchovies dry with paper towels and arrange on a separate baking sheet lined with parchment. Drizzle with 2 tablespoons olive oil and season with remaining salt and red pepper flakes.

   Tip: Dry anchovies ensure better browning and crispier skin.

3. 3

   Heat 1 tablespoon olive oil and butter in a small skillet over medium heat. Add sliced garlic and cook for 3-4 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside.

   Tip: Watch garlic carefully to prevent burning; it darkens quickly.

4. 4

   When parsnips have roasted for 15 minutes, add the anchovy sheet to the oven and roast both together for 8-10 minutes until anchovies are opaque and lightly golden.

   Tip: Anchovies cook quickly, so don't leave them unattended.

5. 5

   Remove both sheets from oven. Transfer roasted parsnips to a serving platter and nestle the anchovies on top.

6. 6

   Sprinkle the garlic-butter mixture, fresh thyme, and chopped parsley over the dish. Drizzle generously with lemon juice and scatter lemon zest across the top.

   Tip: The acidity of lemon brightens the rich, umami flavors of the anchovies.