Description
Delicious roasted parsnips coated in garlic butter, seasoned to perfection and garnished with fresh herbs.
Ingredients
- 2 to 2½ pounds parsnips
- 5 tablespoons butter
- 4 cloves garlic (pressed or minced)
- ½ tablespoon minced fresh rosemary (or any other fresh herbs that you prefer/have on hand)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper (or to taste)
- Chopped fresh parsley (for garnish)
- Crushed red pepper flakes (for garnish, optional)
Instructions
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Preheat the oven to 450˚F and pull out a large rimmed baking sheet.
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Wash and optionally peel the parsnips. Cut the parsnips down the center, longwise. Then cut each half into 3 to 4 batons. From there, cut away any tough, woody core. Spread them out on your baking sheet and set aside.
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Melt the butter in a skillet set over medium heat. Stir in the garlic and cook for 20 to 30 seconds or until fragrant. Do not burn the garlic. Remove from the heat and stir in the rosemary.
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Pour the garlic butter over the parsnips. Season with salt and pepper, and toss to coat. Spread the parsnips out in a single layer and roast for 10 minutes. Stir the parsnips, then continue roasting for 8 to 10 more minutes, or until tender.
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Remove from oven. Taste the parsnips for salt and pepper, and adjust accordingly. Garnish with parsley and pepper flakes. Serve.
Notes
- Feel free to experiment with different herbs based on your preference.
- Adjust cooking time if using different sizes of parsnips.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dishes
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 20mg