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
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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