ROASTED PARSNIPS WITH PARSLEY

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Roasted Parsnips with Parsley image

Provided by Maria Helm Sinskey

Categories     Side     Roast     Thanksgiving     Vegetarian     Low Cal     High Fiber     Dinner     Parsnip     Fall     Potluck     Parsley     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

2 pounds medium parsnips, peeled, cut on diagonal into 1/2-inch-thick slices
2 tablespoons extra-virgin olive oil
1 teaspoon coarse kosher salt
2 tablespoons (1/4 stick) butter
2 teaspoons finely chopped fresh Italian parsley

Steps:

  • Preheat oven to 450°F. Toss first 3 ingredients in bowl. Spread parsnips in single layer on rimmed baking sheet. Dot with butter.
  • Roast parsnips 20 minutes. Using tongs, turn parsnips; roast until browned and soft, about 15 minutes longer. Transfer parsnips to plate and season to taste with salt and pepper. Sprinkle with parsley.

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