Parsnips are carrots’ sweeter cousins, with a rich, nutty flavor. Though they don’t pack the beta-carotene that their orange relatives offer, they’re a good source of vitamin C and folacin. Because the core can be woody, I always remove it; this can be a tedious task but it’s worth it.
Ingredients
- ¾pound parsnips, peeled
- 1pound carrots, peeled
- Salt and freshly ground pepper
- 4plump garlic cloves, peeled and lightly crushed
- 3 or 4sprigs fresh rosemary
- 2tablespoons extra virgin olive oil
- Nutritional Information
Nutritional analysis per serving (4 servings)
179 calories; 7 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 2 grams protein; 88 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4
Preparation
- Preheat the oven to 425ºF. Oil a sheet pan or a baking dish large enough to fit all of the vegetables in a single layer. Cut the carrots and parsnips into 3-inch lengths. Quarter the fat lengths, and cut the thin ends into halves so that the pieces are about the same size. Cut away the cores from the parsnips. Toss with the garlic, salt, pepper, rosemary sprigs, and olive oil until all of the vegetables are coated with oil.
- Spread in an even layer in the prepared pan or baking dish. Cover with foil and place in the oven for 30 minutes. Turn the heat down to 375ºF and uncover the pan. Stir gently, and continue to roast until lightly browned, 20 to 30 minutes. Remove from the heat, and serve.
1 hour
Dining and Cooking