If you're not familiar with parsnips, they look like white carrots and have a decidedly sweet, earthy flavor. Avoid larger parsnips, which tend to have tough, woody cores.
1 pound parsnips, peeled and sliced into thin strips
1/2 pound baby carrots, halved lengthwise
1 tablespoon extra-virgin olive oil
3 tablespoons thinly sliced fresh chives
1 tablespoon malt vinegar
1/4 teaspoon fine sea salt
Est. added sugars 0g
How to Make It
Place a rimmed baking sheet in oven; preheat oven to 500°F. (Do not remove pan while oven preheats.)
Combine parsnips, juice, oil, pepper, and salt. Arrange in a single layer on preheated baking sheet. Bake in preheated oven until tender, about 10 minutes. Toss with parsley and dill. Serve with lemon wedges.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.