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5
from 1 vote
Roasted Parsnip Recipe
Instructions to roast fresh parsnip roots in your oven at home.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Side Dish
Cuisine:
American, Austrian, German, Swiss
Diet:
Diabetic, Gluten Free, Hindu, Low Lactose, Vegan, Vegetarian
Servings:
2
servings
Calories:
294
kcal
Author:
Helene Dsouza
Ingredients
1
Pound
Parsnip
2
Tablespoon
Oil
I recommend olive or vegetable oil
½
Teaspoon
Salt
¼
Teaspoon
Black Pepper Ground
US
-
Metric
Instructions
Rinse and scrub your parsnip root well so to get rid of mud and impurities. Pat dry.
1 Pound Parsnip
Preheat oven to 350 Fahrenheit/ 180 Celsius.
Choose if you want to peel or not to peel your parsnips. Cut-off ends.
Cut parsnip into two and further into quarters if they are large. Cut into dice-sized pieces.
Place parsnip pieces into a mixing bowl.
Season with salt and black pepper. Pour oil over that.
½ Teaspoon Salt,
¼ Teaspoon Black Pepper Ground,
2 Tablespoon Oil
Mix and coat vegetable pieces.
Place coated seasoned parsnip into a baking dish or in a baking sheet. Spread everything well out.
Roast at 350 Fahrenheit/ 180 Celsius for about 20-25 minutes or until they are cooked through and getting a bit brown.
Serve up
Video
Notes
See posts for more seasoning options.
Nutrition
Calories:
294
kcal
|
Carbohydrates:
41
g
|
Protein:
3
g
|
Fat:
15
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
1
g
|
Sodium:
604
mg
|
Potassium:
854
mg
|
Fiber:
11
g
|
Sugar:
11
g
|
Vitamin A:
1
IU
|
Vitamin C:
39
mg
|
Calcium:
83
mg
|
Iron:
1
mg