Roasted Anchovies with Parsnip
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that feels fancy but comes together in just 40 minutes. Fresh anchovies are incredibly affordable and packed with omega 3 fatty acids that are wonderful for your heart and brain. Paired with sweet roasted parsnips and lots of garlic and thyme, they transform into something really special. The beauty of this dish is its simplicity: you toss everything on a pan and let the oven do the work while you relax. Trust me, even if you think you don't like anchovies, this recipe might change your mind.
Ella x
Ingredients
- ½ kgfresh anchovies(cleaned and gutted)
- ½ kgparsnips(peeled and cut into 3-inch batons)
- 5 tbspextra virgin olive oil
- 6garlic cloves(thinly sliced)
- 2 tbspfresh thyme(chopped)
- 1lemon(zest and juice)
- 1 tspsea salt
- ½ tspblack pepper
- ¼ tspred pepper flakes
- 2 tbspbutter
- 2 tbspflat-leaf parsley(chopped)
Detail level
Instructions
- 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
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
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
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
Remove both sheets from oven. Transfer roasted parsnips to a serving platter and nestle the anchovies on top.
- 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.
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