Here is a simple recipe for roasted parsnips. Simply toss them with oil, herbs and salt and let the oven roast them into a perfect sweet and savory side dish.
- 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
- Preheat oven to 400 degrees F.
- 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 35 minutes. Transfer to a platter or plates and garnish with parsley.
- To tell if the parsnips are done, slide a fork into one or two. It should go in with little to no resistance.
- You can cut the parsnips up to four days ahead. Just store them in a resealable glass container in the fridge to keep them cold and dry. When you’re ready to make them, toss them with the oil and seasonings just before roasting them.
- If you have leftover parsnips they can be reheated in the microwave until they’re steaming hot. Or you can heat them in the oven. To do so place them in a glass baking dish and cover them with foil. Bake them at 350 degrees for 20 minutes or until they’re steaming hot.
- 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