1st
Mar, 10

Roasted Parsnips

 

MAKE THIS! RECIPE OF THE MONTH

Roasted Parsnips

·        2 lbs parsnips, peeled and halved lengthwise

·        8 garlic cloves, unpeeled

·        ¼ onion, thickly sliced

·        5 sprigs fresh thyme, divided

·        2 tbsp olive oil

·        ½ tbsp kosher salt

Preheat oven to 350.  Put parsnips in a medium roasting pan with 2 tbsp water, cover with foil and bake 20 minutes.  Add garlic onion and 3 sprigs of thyme.  Drizzle with oil and toss to coat.  Roast, uncovered until tender, 30 to 40 minutes.  Garnish with remaining thyme.  Sprinkle with salt.

 

Makes 4 servings.  Per serving: 243 cal, 27% from fat, 3.3 g protein, 7.5 g fat, 44g carb.

Adapted from Sunset Magazine 1/2010