Roasted Parsnips
User Reviews
5
Roasted Parsnips
Description
Roasted Parsnips uses peeled, quartered, and stick-cut parsnips coated in a mixture of melted butter, olive oil, minced garlic, Italian seasoning, salt, and black pepper. Spread out in a single layer and baked at 425°F for 25-30 minutes, the parsnips become tender with a lightly browned surface. The butter adds a rich flavor, while the olive oil withstands the high oven temperature for even roasting. Finishing with fresh chopped parsley and optional lemon wedges provides a refreshing aroma and subtle acidity.
The garlic and Italian seasoning impart savory and herbal undertones that complement the natural sweetness of the roasted root vegetable. Tossing the parsnips midway through baking ensures even cooking and browning. Serving the dish warm with lemon wedges allows for an optional citrus brightness that contrasts with the richness of butter and olive oil coating.
This preparation offers a hearty side that pairs well with roasted meats or can be enjoyed on its own as a wholesome vegetable dish. The moderate seasoning keeps the ingredients balanced without overwhelming the parsnip's delicate flavor.
The recipe notes recommend cutting vegetables uniformly for even roasting and selecting smaller parsnips to avoid woody texture. Using a combo of butter and olive oil optimizes flavor and heat tolerance, but substituting all olive oil is also an option according to preference.
Ingredients
- 1 1/2 pounds parsnip peeled, quartered and cut into sticks
- 1 tablespoon butter melted
- 2 tablespoons olive oil
- 1 teaspoon garlic minced
- 1/2 teaspoon Italian seasoning
- salt to taste
- black pepper to taste
- 1 tablespoon parsley chopped, fresh
- cooking spray
- lemon optional, wedges and sprigs for garnish
- parsley optional, wedges and sprigs for garnish
Instructions
- Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
- Arrange the parsnips in a single layer on the sheet pan.
- In a small bowl, whisk together the butter, olive oil, garlic, Italian seasoning, salt and pepper.
- Drizzle the butter and herb mixture over the parsnips and toss to coat evenly.
- Place the pan in the oven and bake for 25-30 minutes or until parsnips are tender and lightly browned. Stir halfway through the cook time.
- Sprinkle with parsley, then serve, garnished with lemon wedges and parsley sprigs if desired.
Notes
- Cut parsnips into similarly sized sticks to ensure even cooking.
- Prefer smaller parsnips to avoid a woody texture sometimes found in large specimens.
- Combining butter and olive oil balances flavor and roasting heat stability; olive oil alone can be used if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 8mg | 3% |
| Sodium | 40mg | 2% |
| Potassium | 567mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 26mg | 29% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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