Description
This delicious roasted parsnips recipe is simple and highlights the natural sweetness of the vegetables.
Ingredients
Scale
- 2 pounds parsnips (about 4–5 medium parsnips)
- 2–3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon cinnamon (optional)
- 1/2 teaspoon coriander (optional)
- 1/4 teaspoon smoked paprika (optional)
- fresh orange juice (or champagne vinegar or white balsamic vinegar)
- 1 tablespoon fresh parsley, minced
Instructions
- Preheat the oven to 425F degrees.
- Peel the parsnips, cut them in half widthwise, and then cut each piece in half lengthwise, chop each of these pieces into 1/2-inch wide strips.
- Toss with olive oil, salt, pepper, and optional spices.
- On a parchment-lined baking sheet pan, lay the parsnip strips out in a single layer.
- Bake at 425F for 20-25 minutes or until fork tender.
- Garnish with a squeeze of orange juice (or a splash of champagne vinegar or white balsamic vinegar) and sprinkle with fresh parsley.
Notes
- Ensure parsnips are cut evenly for uniform cooking.
- You can adjust the spices based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Vegetables
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg