Roasted Parsnips with Mint
Photo: Iain Bagwell; Styling: Heather Chadduck
More From Southern Living
Total: 55 Minutes
- 2 pounds parsnips
- 1/4 teaspoon freshly ground pepper
- 7 tablespoons extra virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- 6 green onions, cut into 3-inch pieces
- 1/2 cup finely chopped fresh mint
- 2 tablespoons finely chopped shallots
- 3 tablespoons red wine vinegar
- 1 garlic clove, minced
- 1. Preheat oven to 400°. Peel parsnips, and cut into 2- to 3-inch-long pieces; cut each lengthwise into 1/3-inch-thick strips. Place in a lightly greased 15- x 10-inch jelly-roll pan; toss with pepper, 2 Tbsp. olive oil, and 1/2 tsp. kosher salt.
- 2. Bake at 400° for 25 minutes. Add green onions; toss. Bake 10 to 15 more minutes or until parsnips are tender and browned. Transfer to a serving platter.
- 3. Whisk together mint, next 3 ingredients, and remaining 1/2 tsp. salt until blended. Gradually add remaining 5 Tbsp. olive oil in a slow, steady stream, whisking until smooth. Spoon over vegetables. Serve immediately.
- Brought to the table by cookbook authors Matt Lee and Ted Lee (The Lee Bros. Simple Fresh Southern cookbook).
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