Caitlin Bensel
Serves 6 (serving size: 2/3 cup)

Mild and buttery Castelvetrano olives add a pop of briny flavor; sub in your favorite pitted green variety if you can’t find them at your grocery’s olive bar. Anna Theoktisto

How to Make It

Toss together parsnips, olive oil, kosher salt, and black pepper until combined. Spread on a large rimmed baking sheet. Bake at 450°F until tender, 20 to 25 minutes, stirring after 15 minutes. Drizzle with fresh lemon juice and olive oil; top with Castelvetrano olives and fresh flat-leaf parsley.

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