Roasted Parsnips
User Reviews
5
Roasted Parsnips
Description
The Roasted Parsnips recipe involves cutting parsnips into half-inch sticks and seasoning them generously with olive oil, sea salt, and freshly ground black pepper before roasting at a high temperature until tender and golden with caramelized edges. This roasting process enhances the natural sweetness of the parsnips and creates a crispy exterior while keeping the interior soft.
After roasting, the parsnips are tossed in a mixture of extra-virgin olive oil, minced fresh rosemary, and grated garlic, which provides herbal and aromatic depth. Adding gremolata—a fresh herbal condiment typically made from lemon zest, garlic, and parsley—alongside fresh lemon juice brightens the dish with lively citrus notes. The combination of roasting and fresh herb dressing creates a balanced flavor and pleasant texture.
This preparation makes a versatile side suitable to pair with roasted meats or as part of a vegetable medley. The notes do not mention storage or additional serving ideas, focusing on the straightforward roasting and dressing steps for fresh serving.
Ingredients
- 1½ pounds parsnip cut into ½-inch-thick sticks
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
- 1 tablespoon extra-virgin olive oil plus more for drizzling
- 1 teaspoon rosemary minced fresh
- 1 garlic grated, clove
- ¼ cup Gremolata
- 1 teaspoon lemon juice plus more to taste, fresh
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the parsnips on the baking sheet. Drizzle generously with olive oil and sprinkle with salt and pepper. Toss to coat and spread 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 the olive oil, rosemary, and garlic. Add the parsnips and toss to coat. Add the gremolata and lemon juice and toss again. Season to taste and serve.
User Reviews
Overall Rating
5
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