Roasted Parmesan Parsnips
Ingredients
The parsnips
-
8
Parsnips, Cleaned and Peeled
-
2
Large
Egg Whites
-
1
Tbsp
Dried Oregano
-
2
Tbsp
Fresh Rosemary, finely chopped
-
1 ⅓
Cup
Fresh Grated Parmesan Cheese
-
Sea Salt
-
Fresh Ground Pepper
Dipping Sauce
-
1
Cup
Organic Tomato Pulp/Diced Tomatoes
-
3
Cloves
Roasted Garlic
-
2
Tbsp
Extra Virgin Olive Oil
-
Pinch of Salt/Pepper and Roasted Red Pepper Flakes
Instructions
- Preheat the oven to 425°F.
- Line a baking sheet with parchment paper or foil and grease it.
- Cut the parsnips into wedges or halves for even cooking.
- In a bowl, beat the egg whites until frothy and mix in dried oregano.
- Toss half of the parsnips in the egg white mixture, then coat with parmesan cheese.
- Place the coated parsnips on the baking sheet, spacing them apart.
- Sprinkle fresh rosemary, salt, and pepper over the parsnips, adding more parmesan if desired.
- Bake for 20-25 minutes until crispy, checking at 15 minutes.
- Prepare the dipping sauce by simmering the listed ingredients or use your favorite marinara.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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