Roasted Parsnips
Roasted parsnips make a delicious winter side dish. Roasting them brings out their natural sweetness and the caramelized edges are the best part.
INGREDIENTS :
- 1 pound parsnips, peeled
- 2 tablespoons olive oil
- 1 teaspoon onion powder
- ¾ teaspoon garlic salt
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon minced fresh parsley
- olive oil to drizzle
DIRECTION:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Cut larger ends of parsnips in half lengthwise. Slice parsnips on the diagonal into 1/4-inch-thick slices and place into a bowl. Try and keep pieces about the same size. Drizzle with 2 tablespoons olive oil and sprinkle with onion powder, garlic salt, and pepper. Spread onto the prepared baking sheet in a single layer.
- Roast in the preheated oven until parsnips are lightly caramelized and soft, 25 to 28 minutes, turning over halfway through cooking. Remove to a serving dish, sprinkle with parsley and lightly drizzle with oil. Season with additional salt and pepper, if desired.
