This parmesan and rosemary swede recipe is the perfect way to transform an often-overlooked root vegetable into something special. The combination of caramelised roasted swede, fragrant rosemary, and salty parmesan creates a side dish that’s simple, delicious, and bursting with flavour. It’s an ideal accompaniment to roast meats, sausages, your Sunday roast and Christmas dinner.
This moreish swede side dish is a healthy alternative to chips, and is really tasty too. The swede is coated in parmesan and rosemary and is perfect to serve with any roast, casserole, steak, chicken, lamb or pork.
Tips
- Optional variations:
- Add a drizzle of honey or balsamic glaze at the end for a sweet-savoury balance.
- Garlic and herb swede - add crushed garlic and mixed herbs instead of rosemary.
- Chilli parmesan swede - sprinkle with chilli flakes for a subtle kick of heat.
- Honey mustard swede - toss with honey and Dijon mustard before roasting for sweetness.
- This parmesan and rosemary swede recipe is easily adapted if you’re cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Yes - grana padano, pecorino, or even a mild cheddar works well.
Yes - you can roast the swede in advance and reheat it in a hot oven for 10 minutes before serving.
It pairs beautifully with roast chicken, pork, lamb, or even a vegetarian nut roast.
Yes - just defrost and pat dry before roasting to prevent sogginess.
Use nutritional yeast or a vegan hard cheese alternative in place of parmesan.
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How to make this Parmesan and Rosemary Swede
Ingredients
- 1 swede (approx. 550 to 600g), peeled and cut into chips
- 2 tbsp olive oil
- 1 tbsp rosemary leaves, chopped
- salt and freshly ground black pepper
- 30g parmesan, grated
- 2 cloves garlic, bruised with the back of a knife
Instructions
- Heat the oven to 220C/fan 200C/gas 7. In a shallow roasting tin, toss the swede chips with the olive oil and chopped rosemary leaves. Season with salt and freshly ground black pepper, toss again and then arrange in a single layer. Sprinkle over half of the grated parmesan and add the 2 bruised cloves of garlic.
- Roast for 20 minutes, turn over each swede chip and sprinkle over the other half of the grated parmesan. Roast for another 15 to 20 minutes, until crisp, golden and cooked through (check the thickest chips with the end of a sharp knife to ensure they’re tender).
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Parmesan and Rosemary Swede
Equipment
Ingredients
- 1 swede (approx. 550 to 600g) peeled and cut into chips
- 2 tbsp olive oil
- 1 tbsp rosemary leaves chopped
- salt and freshly ground black pepper
- 30 g (1.1 oz) parmesan grated
- 2 cloves garlic bruised with the back of a knife
Instructions
- Heat the oven to 220C/fan 200C/gas 7. In a shallow roasting tin, toss the swede chips with the olive oil and chopped rosemary leaves. Season with salt and freshly ground black pepper, toss again and then arrange in a single layer. Sprinkle over half of the grated parmesan and add the 2 bruised cloves of garlic.
- Roast for 20 minutes, turn over each swede chip and sprinkle over the other half of the grated parmesan. Roast for another 15 to 20 minutes, until crisp, golden and cooked through (check the thickest chips with the end of a sharp knife to ensure they’re tender).
Notes
- Optional variations:
- Add a drizzle of honey or balsamic glaze at the end for a sweet-savoury balance.
- Garlic and herb swede - add crushed garlic and mixed herbs instead of rosemary.
- Chilli parmesan swede - sprinkle with chilli flakes for a subtle kick of heat.
- Honey mustard swede - toss with honey and Dijon mustard before roasting for sweetness.
- This parmesan and rosemary swede recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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