Roasted Apples and Parsnips

Southern Living
Roasted Apples and ParsnipsRecipe
Photo: Howard Lee Puckett; Styling: Caroline Cunningham and Amy Burke
Makes 8 servings


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2 pounds parsnips, peeled and cut lengthwise into quarters
2 pounds Fuji apples, peeled and cut into quarters
1 1/2 to 2 Tbsp. coarsely chopped fresh sage
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 to 1 tsp. pepper
Pinch of ground nutmeg
Pinch of ground allspice
Garnish: fresh sage leaves


Hands-on: 20 Minutes
Total: 50 Minutes

1. Preheat oven to 475°. Toss together all ingredients. Arrange in a single layer in a lightly greased 17- x 12-inch jelly-roll pan.

2. Bake at 475° on an oven rack one-third down from top of oven, stirring occasionally, 30 minutes or until tender and browned. Garnish, if desired.

Created date

September 2011