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Simple Roasted Parsnips | Spring Dug parsnips are so sweet, they taste like candy. Easy, naturally paleo and gluten-free.

simple roasted parsnips

  • Author: Katie Webster
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 cups 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American

Description

Simple recipe for roasted spring-dug parsnips with oil, herbs and salt. As easy as can be, naturally gluten-free and paleo.


Scale

Ingredients

  • 2 pounds parsnips
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ teaspoon herbs de province, Italian seasoning or other dried herb mix
  • 1 teaspoon kosher salt
  • chopped parsley for garnish

Instructions

  1. Preheat oven to 400 degrees F.
  2. Peel parsnips and cut into 1-inch chunks. Toss with oil, herbs and salt in a large bowl. Spread out on a large rimmed baking sheet in a single layer. Roast, stirring once or twice, until the parsnips are tender in the center and browned in spots on the outside, 25 to 30 minutes. Transfer to a platter or plates and garnish with parsley.

Notes

0 mg Cholesterol, 0 g Added Sugar


Nutrition

  • Serving Size: 1 cup
  • Calories: 110
  • Sugar: 5 g
  • Sodium: 550 mg
  • Fat: 4 g
  • Saturated Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Protein: 1.5 g

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