Yield
Serves 4 (serving size: 3/4 cup)
Photo: Greg Dupree; Styling: Lindsey Lower

How to Make It

Step 1

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

Step 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.

Step 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

Step 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

Step 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

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