Traditional recipes

Roasted Parsnips with Rosemary, Garlic, and Parmesan

Roasted Parsnips with Rosemary, Garlic, and Parmesan


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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.


Watch the video: How to cook Roast Parsnip (July 2022).


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