Rating: 2.5 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

The natural sweetness of parsnips comes alive when they're roasted and caramelized. Roasted parsnips are great side dish for ham or pork tenderloin. For more recipes like this, see our complete collection of vegetable recipes.

Kathryn Conrad and Jean Kressy
Recipe by Cooking Light November 2003

Gallery

Credit: Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 5 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning twice. Remove parsnip and onion from bag, discarding marinade.

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  • Preheat oven to 500°.

  • Place parsnip and onion in a shallow roasting pan coated with cooking spray. Drizzle with oil, and toss to coat. Sprinkle with salt and pepper. Bake at 500° for 30 minutes or until the parsnip is tender, stirring often.

Nutrition Facts

235 calories; calories from fat 16%; fat 4.2g; saturated fat 0.6g; mono fat 2.8g; poly fat 0.4g; protein 3.2g; carbohydrates 49.3g; fiber 11.9g; cholesterol 0mg; iron 1.7mg; sodium 319mg; calcium 97mg.
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