Try roasted parsnips for a slightly sweet and nutty flavored side dish.
Roasted Parsnips
Ingredients
1 pound parsnips
1 Tablespoon vegetable oil
¼ teaspoon salt
¼ teaspoon garlic powder
⅛ teaspoon black pepper
Directions
- Wash hands with soap and water.
- Preheat oven to 400 degrees F.
- Scrub the parsnips with a clean vegetable brush under running water and peel if large.
- Cut the parsnips into 3 x ½ -inch sticks or 1-inch slices. Aim for pieces that are about the same size.
- Put the vegetables in a large bowl. Add the oil, salt, garlic powder and pepper and stir to coat the pieces.
- Place the parsnips in a single layer on a large baking sheet. Leave at least ¼ inch between the pieces.
- Roast the parsnips in the oven for 10 to 15 minutes, then stir and roast for another 10 to 15 minutes until tender and golden with some browning.
- Refrigerate leftovers within 2 hours.
Notes
- Try adding herbs such as oregano, rosemary, sage or thyme.
- Try with other vegetables such as carrots or sunchokes.
You might also like...
Zucchini Tomato Bake
Zucchini Tomato Bake
Warm and flavorful vegetable bake topped with creamy cheese.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
7 cups
Veggie Quiche Muffins
Veggie Quiche Muffins
Healthy grab and go breakfast that is warm, savory and filling.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
12 muffins
Turkey Stroganoff
Turkey Stroganoff
Comforting macaroni with a creamy mushroom sauce and tasty peas. Ready in under an hour!
Prepare:
15 minutes
Cook:
30 minutes
Makes:
8 cups
Prepare:
10 minutes
Cook:
10 minutes
Makes:
8 wedges
Roasted Zucchini
Roasted Zucchini
A simple recipe for roasting zucchini. Ready in 30 minutes or less!
Prepare:
10 minutes
Cook:
15 minutes
Makes:
3 Cups
Black-Eyed Pea Salad
Black-Eyed Pea Salad
You’ll love the fresh flavors, textures and versatility of this salad that features black-eyed peas.
Prepare:
20 minutes
Makes:
6 cups
Comments
I had no idea parsnips were so tasty. Roasting them like potatoes brought out their sweet flavor and smooth texture.