Roasted Parsnips with Mint |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
2 pounds parsnips |
1/4 teaspoon freshly ground pepper |
7 tablespoons extra virgin olive oil, divided |
1 teaspoon kosher salt, divided |
6 green onions, cut into 3-inch pieces |
1/2 cup finely chopped fresh mint |
2 tablespoons finely chopped shallots |
3 tablespoons red wine vinegar |
1 garlic clove, minced |
Directions:
1. Preheat oven to 400°. Peel parsnips, and cut into 2- to 3-inch-long pieces; cut each lengthwise into 1/3-inch-thick strips. Place in a lightly greased 15- x 10-inch jelly-roll pan; toss with pepper, 2 Tbsp. olive oil, and 1/2 tsp. kosher salt.
2. Bake at 400° for 25 minutes. Add green onions; toss. Bake 10 to 15 more minutes or until parsnips are tender and browned. Transfer to a serving platter.
3. Whisk together mint, next 3 ingredients, and remaining 1/2 tsp. salt until blended. Gradually add remaining 5 Tbsp. olive oil in a slow, steady stream, whisking until smooth. Spoon over vegetables. Serve immediately.
4. Brought to the table by cookbook authors Matt Lee and Ted Lee (The Lee Bros. Simple Fresh Southern cookbook).
|
|