Description
Roasted parsnips are a sweet and earthy side dish perfect for any meal. Simple to prepare and packed with flavor.
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 (to taste)
- 1 tablespoon fresh parsley, minced
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the parsnips: Peel and cut them in half across the middle, then slice each half lengthwise into quarters and chop into 1/2 inch wide strips.
- In a large bowl, combine parsnip strips with olive oil, salt, pepper, and any optional spices. Toss until well coated.
- Line a baking sheet with parchment paper and spread the parsnip strips in a single layer on the sheet.
- Bake for 20-25 minutes until fork-tender and golden brown.
- Remove from oven and finish with a squeeze of fresh orange juice and sprinkle with minced parsley.
Notes
Store leftover roasted parsnips in an airtight container in the refrigerator for 3-5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg