Name: Roasted Parsnips with Parsley
Yield: Makes 4 servings
Ingredients: 2 pounds medium parsnips, peeled, cut on diagonal into 1/2-inch-thick slices; 2 tablespoons extra-virgin olive oil; 1 teaspoon coarse kosher salt; 2 tablespoons (1/4 stick) butter; 2 teaspoons finely chopped fresh Italian parsley

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Roasted Parsnips with Parsley

Serve alongside short ribs .

Recipe information

Yield
Makes 4 servings

Ingredients

2 pounds medium parsnips, peeled, cut on diagonal into 1/2-inch-thick slices

2 tablespoons extra-virgin olive oil

1 teaspoon coarse kosher salt

2 tablespoons (1/4 stick) butter

2 teaspoons finely chopped fresh Italian parsley

Preparation

Step 1
Preheat oven to 450°F. Toss first 3 ingredients in bowl. Spread parsnips in single layer on rimmed baking sheet. Dot with butter.
Step 2
Roast parsnips 20 minutes. Using tongs, turn parsnips; roast until browned and soft, about 15 minutes longer. Transfer parsnips to plate and season to taste with salt and pepper. Sprinkle with parsley.

TagsParsnip Root Vegetable Vegetable Side Dinner Gluten Free Nut Free Vegetarian Easy 5 Ingredients or Fewer Roast Bon Appétit

Recipe notes

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