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Roasted Parsnips with Lemon and Herbs

Photo: Greg Dupree; Styling: Lindsey Lower
Yield

Serves 4 (serving size: 3/4 cup)

If you’re not familiar with parsnips, try these quick recipes to acquaint yourself with them. The root veggies look like white carrots and have a decidedly sweet, earthy flavor. Shop for medium to small parsnips, as larger ones tend to have tough, woody cores. In the main recipe here, a hit of fresh lemon juice and sprinkling of fresh herbs make the whole dish taste fresh and bright. If you don’t have parsley on hand, you can leave it out, but do seek out the dill. The recipe variations take the roots to savory-garlicky, tangy, and sweet directions. variations: no headnotes

Ingredients

  • 1 pound parsnips, peeled and sliced into thin strips
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 lemon, sliced into wedges

Nutrition Information

  • calories 124
  • fat 3.9 g
  • satfat 0.6 g
  • monofat 2.8 g
  • polyfat 0.4 g
  • protein 2 g
  • carbohydrate 23 g
  • fiber 6 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 134 mg
  • calcium 53 mg
  • sugars 6 g
  • Est. Added Sugars 0 g

How to Make It

  1. Place a rimmed baking sheet in oven; preheat oven to 500°F. (Do not remove pan while oven preheats.)

  2. Combine parsnips, juice, oil, pepper, and salt. Arrange in a single layer on preheated baking sheet. Bake in preheated oven until tender, about 10 minutes. Toss with parsley and dill. Serve with lemon wedges.

  3. Roasted Parsnips with Sea Salt, Malt Vinegar, and Chives: Follow main recipe through step 1. Toss together 1 pound parsnips, peeled and sliced into thin strips; 1/2 pound baby carrots, halved lengthwise; and 1 Tbsp. extra-virgin olive oil in a large bowl. Arrange in a single layer on preheated baking sheet; bake until tender, about 10 minutes. Toss with 3 tablespoons thinly sliced fresh chives, 1 tablespoon malt vinegar, and 1/4 teaspoon fine sea salt. Serves 4 (serving size: 1 1/2 cups) CALORIES 137; FAT 3.9g (sat 0.6g, mono 2.8g, poly 0.4g); PROTEIN 2g; CARB 25g; FIBER 7g; SUGARS 8g (est. added sugars 0g); CHOL 0mg; IRON 1mg; SODIUM 196mg; CALC 61mg

  4. Roasted Parsnips with Walnuts, Maple, and Thyme: Follow main recipe through step 1. Toss together 1 pound parsnips, peeled and sliced into thin strips; 1 1/2 tablespoons chopped walnuts; 1 tablespoon chopped fresh thyme; 2 tablespoons maple syrup; 1/4 teaspoon kosher salt; and 1/4 teaspoon black pepper. Arrange in 1 layer on preheated pan; bake until tender, about 10 minutes. Toss with 1/2 teaspoon sherry vinegar. Serves 4 (serving size: 3/4 cup) CALORIES 130; FAT 2.1g (sat 0.2g, mono 0.4g, poly 1.4g); PROTEIN 2g; CARB 28g; FIBER 6g; SUGARS 12g (est. added sugars 6g); CHOL 0mg; IRON 1mg; SODIUM 133mg; CALC 56mg

  5. Roasted Parsnips with Rosemary, Garlic, and Parmesan: Follow main recipe through step 1. Toss together 1 pound parsnips, peeled and sliced into thin strips; 1 tablespoon rosemary leaves; 1 tablespoon olive oil; 1/4 teaspoon black pepper; and 3 thinly sliced garlic cloves. Arrange in 1 layer on preheated pan; bake until tender, about 10 minutes. Toss with 2 tablespoons grated Parmesan. Serves 4 (serving size: 3/4 cup) CALORIES 131; FAT 4.6g (sat 1g, mono 3g, poly 0.4g); PROTEIN 2g; CARB 22g; FIBER 6g; SUGARS 6g (est. added sugars 0g); CHOL 2mg; IRON 1mg; SODIUM 57mg; CALC 68mg