Parsnips are at their peak in the fall and winter, but if you make this dish during another season, parboil them for four min-utes before roasting. This helps speed the cooking time and makes them less woody.

Recipe by Cooking Light March 2005

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Recipe Summary

Yield:
6 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Combine first 5 ingredients in a bowl, tossing gently to coat. Spoon onto a jelly-roll pan coated with cooking spray. Bake at 425° for 25 minutes or until tender, stirring occasionally.

Nutrition Facts

148 calories; calories from fat 17%; fat 2.8g; saturated fat 0.4g; mono fat 2g; poly fat 0.3g; protein 2.5g; carbohydrates 29.9g; fiber 7.8g; cholesterol 0mg; iron 1.1mg; sodium 216mg; calcium 61mg.
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