Stone Pier Press

View Original

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.


Recommended Pairings