Roasted Root Vegetables

Roasted Parsnips

An easy way to use your storage vegetables in the winter. You can substitute any root vegetable here. Try it with sweet potatoes, potatoes, colored carrots, turnips, or rutabaga. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
5 from 1 vote
Print Recipe Pin Recipe Add to Collection
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 265 kcal

Equipment

  • Kitchen Knife
  • Baking Sheet
  • Oven

Ingredients
  

  • 2 lb parsnips* cut into ½-inch thick planks, about 2 inches long
  • 2 tbsp parsley* or chives*, fresh or dried
  • 1 pinch pepper
  • 3/4 tsp salt
  • 1/4 tsp garlic powder
  • 2 tbsp olive oil
  • 2 tbsp honey*

Instructions
 

  • Preheat oven to 400°F
  • Peel the parsnips and quarter them lengthwise. Then cut quarters in half lengthwise to resemble the length of fries.
  • Place parsnips on a large sheet pan in one even layer. Sprinkle with parsley or chives, garlic powder, salt, and pepper.
  • Combine olive oil and honey, then drizzle half the mixture over vegetables. Using clean hands or tongs, toss vegetables and herbs with olive oil until well coated.
  • Spread into a single layer and bake for 20-25 minutes. Cook until fork tender. Drizzle the final product with the other half of the olive oil and honey mixture. Season to taste. Enjoy!

Notes

Adapted from The Natural Nurturer 

Nutrition

Calories: 265kcalCarbohydrates: 50gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 459mgPotassium: 859mgFiber: 11gSugar: 20gVitamin A: 0.1IUVitamin C: 39mgCalcium: 83mgIron: 1mg
Keyword carrots, herbs, holiday, onion, parsnips