Step 1

Preheat the oven to 400 degrees.

Step 2

Slice the parsnips in half and then again in quarters lengthwise to make batons. (Trim the core if the centers are particularly woody.)

Step 3

Place the cut parsnips in a shallow baking dish that’s large enough for the vegetables to lie in about one layer. Add the olive oil, water thyme, salt, and black pepper and toss to combine.

Step 4

Cover tightly with a lid or foil. Transfer to the oven and cook for 30 minutes until the parsnips are very tender.

Step 5

Remove from oven, uncover and let cool for a minute or so before stirring in the yogurt and season again to taste if desired. Sprinkle with grated cheese and serve immediately with a few extra thyme leaves on top.