Roasted Parsnips
Closely related to carrots, this humble root vegetable has a sweet, nutty flavor. It's delicious roasted, mashed, and more.This recipe is one of our favorite cooking methods for parsnips! They come out perfectly tender with crisp, golden brown edges. Lemon juice, fresh herbs, and garlic take this easy side dish over the top.
Servings: 4
Equipment
- Baking Sheets
Ingredients
- 1½ pounds parsnips cut into ½-inch-thick sticks
- Sea salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil plus more for drizzling
- 1 teaspoon minced fresh rosemary
- 1 clove garlic grated
- ¼ cup Gremolata
(See here for a recipe.) - 1 teaspoon fresh lemon juice plus more to taste
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. (Check often, after 30 minutes.)
- 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. Enjoy!
Storage:
- Store the roasted veggies in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or a 350°F oven.Store fresh parsnips in the fridge for up to 3 weeks. They keep best wrapped in a towel or a plastic bag
Notes
Sources: Six Seasons by Joshua McFadden;
