Roasted Parsnips
Roasting parsnips is a terrific way to serve this healthy, gluten free vegetable. This recipe includes several seasonings and Parmesan Cheese. But Roasted Parsnips can be served just like French Fries with any kind of dipping sauce like Ranch Dressing, Buffalo Sauce or ketchup! This vegetable has kick to it making it great for tailgating parties.
Equipment
- 1 large cookie sheet pan
- parchment paper
- measuring spoons
- 1 cutting board
- 1 sharp knife to cut vegetables
- 1 scrub brush
- 1 zip lock bag
Ingredients
- 6 parsnips cut in French-Fry type strips (choose smaller parsnips so they won't be tough)
- 3 tbsp. olive oil or avocado oil
- 1 tsp. garlic salt
- 1 tsp. paprika
- 1 tsp. Italian seasoning
- 1 tsp. dill weed
- 1 tsp.. dried parsley
- 1 tsp. dried chives
- 4 tbsp. grated parmesan cheese divided use
Instructions
- Line a large cookie sheet with parchment paper; set aside.
- Preheat oven to 350º.
- Wash parsnips really well with a vegetable scrubber.
- Do not peel.
- Cut parsnips in pieces shaped like French fries.
- Combine parsnips, seasonings and 2 tbsp. Parmesan cheese in a zip-lock bag.
- Add oil.
- Close the bag and toss ingredients until parsnips get good coverage.
- Place parsnips on the parchment paper-lined cookie sheet pan in a single layer.
- Bake at 350º about 20-30 minutes, or until parsnips become fork tender.
- Sprinkle Roasted Parsnips with additional 2 tbsp. Parmesan cheese, if desired.
- Serve with Ranch Dressing, Buffalo Sauce, Ketchup or your favorite dip, if desired.
Notes
NOTE: My parsnips were fork tender in about 20-30 minutes.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 175kcalCarbohydrates: 23gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 6mgSodium: 384mgPotassium: 511mgFiber: 7gSugar: 6gVitamin A: 858IUVitamin C: 25mgCalcium: 132mgIron: 1mg
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