Roasted Parsnips
Ingredients
The parsnips
-
1½
pounds
parsnips, cut into ½-inch-thick sticks
-
1
tablespoon
extra-virgin olive oil, plus more for drizzling
-
1
teaspoon
minced fresh rosemary
-
1
clove
garlic, grated
-
¼
cup
Gremolata
-
1
teaspoon
fresh lemon juice, plus more to taste
Seasoning
-
to taste
sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the parsnips on the baking sheet and drizzle generously with olive oil, then sprinkle with salt and pepper.
- Toss to coat and spread the parsnips evenly on the baking sheet.
- Roast for 30 to 40 minutes, or until tender and browned around the edges.
- In a large bowl, whisk together olive oil, rosemary, and garlic.
- Add the roasted parsnips to the bowl and toss to coat.
- Add the gremolata and lemon juice, toss again, and season to taste before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
2g
Sodium
300mg
Cholesterol
0mg
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