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Photo: Greg Dupree; Styling: Lindsey Lower
Yield
Serves 4 (serving size: 3/4 cup)
ByJisellle Basile
November 2016
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 tablespoon rosemary leaves
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon black pepper
- 3 garlic cloves, thinly sliced
- 2 tablespoons grated Parmesan
Nutritional Information
- Calories 131
- Fat 4.6g
- Satfat 1g
- Monofat 3g
- Polyfat 0.4g
- Protein 2g
- Carbohydrate 22g
- Fiber 6g
- Cholesterol 2mg
- Iron 1mg
- Sodium 57mg
- Calcium 68mg
- Sugars 6g
- Est. added sugars g
How to Make It
Step 1
Place a rimmed baking sheet in oven; preheat oven to 500°F. (Do not remove pan while oven preheats.)
Step 2
Combine parsnips, rosemary leaves, olive oil, pepper, and garlic. Arrange in a single layer on preheated baking sheet. Bake in preheated oven until tender, about 10 minutes. Toss with grated Parmesan.
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