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Roasted Parsnips

simple roasted parsnips

Rate this recipe 

6 ratings

Prep Time: 10 minutes

Total Time: 35 minutes

Author: Katie Webster

Yield: 4 cups

Serving Size: 1 cup

Calories per serving: 110

Fat per serving: 4 g

Saturated fat per serving: 0 g

Carbs per serving: 20 g

Protein per serving: 1.5 g

Fiber per serving: 4 g

Sugar per serving: 5 g

Sodium per serving: 550 mg

Simple recipe for roasted spring-dug parsnips with oil, herbs and salt. As easy as can be, naturally gluten-free and paleo.

Ingredients

2 pounds parsnips1 tablespoon extra-virgin olive oil1 ½ teaspoon herbs de province, Italian seasoning or other dried herb mix1 teaspoon kosher saltchopped parsley for garnish

Instructions

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 30 minutes. Transfer to a platter or plates and garnish with parsley.

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