Roasted Parsnips
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 4 servings
- Prep: 10 mins
- Cook: 30 mins
For pretty "curled" slices, peel and cut the parsnips a day ahead. Cover with water and refrigerate.
Ingredients
- 4 or 5medium parsnips, peeled and cut into large sticks (about 2 1/2 cups)
- 2-- garlic cloves, chopped
- 1tablespoon olive oil
- 1tablespoon honey
- 3/4teaspoon kosher salt
- -- Freshly ground black pepper
- 1tablespoon chopped fresh mint
- 1tablespoon chopped fresh sage
Instructions
- Preheat oven to 450F.
- Toss together all ingredients except mint and sage. Roast 30 minutes, or until tender. Sprinkle herbs over parsnips and toss.
Recipe by David Feder.
Nutritional Info *per serving
- Calories 110
- Glycemic Load 2.37
- Fat 3.5g
- Saturated Fat 0.5g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 2.5g
- Cholesterol 90mg
- Sodium 350mg
- Potassium 330mg
- Carbohydrate 20g
- Fiber 4g
- Sugars 8g
- Protein 2g
- Trans Fat 0g
- Vitamin A 0%
- Vitamin C 25%
- Calcium 4%
- Iron 4%
