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Nutrition Facts
Serving Size 1 (181g) Recipe makes 4 servings
Calories 217
Calories from Fat 95		(44%)
Amount Per Serving		%DV
	Total Fat 10.7g	16%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 7.6g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 162mg		6%
Potassium 642mg		18%
Total Carbohydrate 30.8g		10%
	Dietary Fiber 8.4g	33%
	Sugars 8.2g
Protein 2.1g		4%
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Roasted Parsnips

Recipe #376104 | 30 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #1138729
Jun 8, 2009

Sweet caramelized flavor. If you grow your own, leave them in the ground for a few weeks at below-freezing temperatures so the starch has time to change into sugar. Make sure to cut out the woody center. This recipe really lets their natural flavor shine! I got this recipe from an online newspaper, and hastily copied it down. Posted here for safe keeping.

SERVES 4 -6 (change servings and units)

Ingredients

1 1/2 lbs parsnips
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon paprika
fresh coarse ground black pepper

Directions

1
Preheat oven to 450.
2
Peel the parsnips and cut into french-fry sized sticks, avoiding the woody center.
3
Toss parsnips with remaining ingredients, and place on a rimmed baking sheet.
4
Roast until the edges brown, and the parsnips are tender, about 20 minutes.