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Roasted Parsnips with Sea Salt, Malt Vinegar, and Chives

Photo: Greg Dupree; Styling: Lindsey Lower
Yield

Serves 4 (serving size: 1 1/2 cups)

If you're not familiar with parsnips, they look like white carrots and have a decidedly sweet, earthy flavor. Avoid larger parsnips, which tend to have tough, woody cores.

Ingredients

  • 1 pound parsnips, peeled and sliced into thin strips
  • 1/2 pound baby carrots, halved lengthwise
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons thinly sliced fresh chives
  • 1 tablespoon malt vinegar
  • 1/4 teaspoon fine sea salt

Nutrition Information

  • calories 137
  • fat 3.9 g
  • satfat 0.6 g
  • monofat 2.8 g
  • polyfat 0.4 g
  • protein 2 g
  • carbohydrate 25 g
  • fiber 7 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 196 mg
  • calcium 61 mg
  • sugars 8 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, carrots, and oil. Arrange in a single layer on preheated baking sheet. Bake in preheated oven until tender, about 10 minutes. Toss with chives, vinegar, and salt.