Roasted Parsnips With Parsley |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a great, simple little recipe for those who think they hate parsnips! It's adapted from Bon Appétit Magazine (October 2008). The original recipe called for 2 tbsp each of oil and butter, but I don't find that necessary. You can also do all olive oil or all butter- both work. Enjoy! Ingredients:
2 lbs medium parsnips, peeled, cut on diagonal into 1/2-inch-thick slices |
1 tablespoon extra virgin olive oil |
1 teaspoon coarse kosher salt |
1 tablespoon butter |
2 teaspoons finely chopped fresh italian parsley |
Directions:
1. Preheat oven to 450°F Toss first 3 ingredients in bowl. Spread parsnips in single layer on rimmed baking sheet. Dot with butter.
2. Roast parsnips 20 minutes. Using tongs, turn parsnips; roast until browned and soft, about 15 minutes longer. Transfer parsnips to plate and season to taste with salt and pepper. Sprinkle with parsley.
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