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Photo: Iain Bagwell; Styling: Heather Chadduck Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Roasted Parsnips with Mint

Southern Living NOVEMBER 2012

  • Yield: Makes 8 servings
  • Hands-on:20 Minutes
  • Total:55 Minutes

Ingredients

  • 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

Preparation

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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Roasted Parsnips with Mint recipe

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