Roasted Parsnips with Lemon and Herbs

 
 Parsnips are a root vegetable closely related to carrots and parsley. They have a decadently sweet, earthy flavor made richer by winter frosts. Here, the root is paired with tangy lemon juice and some fresh, mild herbs, and roasted to a crisp. Feel free to adjust these additions based on your preferences. You really can't go wrong! Photo by Greg Dupree from  Cooking Light

Parsnips are a root vegetable closely related to carrots and parsley. They have a decadently sweet, earthy flavor made richer by winter frosts. Here, the root is paired with tangy lemon juice and some fresh, mild herbs, and roasted to a crisp. Feel free to adjust these additions based on your preferences. You really can't go wrong! Photo by Greg Dupree from Cooking Light

Adapted from Cooking Light

| Yield: 4 servings | Time: 15 minutes |

 
 

 
 

Ingredients

1 pound parsnips, peeled and julienned

2 tablespoons fresh lemon juice

1 tablespoon olive oil

½ teaspoon black pepper

¼ teaspoon kosher salt

¼ cup chopped fresh parsley

1 tablespoon of chopped dill

1 tablespoon of chopped chives

1 lemon, sliced into wedges

Preparation

Place a rimmed baking sheet in oven prior to preheating. Warm the oven to 500F.

Combine chopped parsnips, lemon juice, olive oil, pepper, and salt in a mixing bowl. Toss until all parsnips are evenly coated. Remove your baking sheet from the oven and arrange the parsnips in a single layer.

Bake in preheated oven until tender and browned, about 10 minutes. Toss with parsley, dill, and chives or whatever herbs best suit you palate. 

Serve with lemon wedges.

 
 

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