Roasted Parsnips with Parsley

Name: Roasted Parsnips with Parsley
Yield: 4 Servings
Ingredients: 2 pounds medium parsnips, peeled, cut on diagonal into 1/2-inch-thick slices; 2 tablespoons extra-virgin olive oil; 1 teaspoon coarse kosher salt; 2 tablespoons (1/4 stick) butter; 2 teaspoons finely chopped fresh Italian parsley

Maria Helm Sinskey4 ServingsSource

parsnip parsley fall easy side gluten-free nut-free vegetarian roast dinner do not show on encore

Ingredients

2 pounds medium parsnips, peeled, cut on diagonal into 1/2-inch-thick slices

2 tablespoons extra-virgin olive oil

1 teaspoon coarse kosher salt

2 tablespoons (1/4 stick) butter

2 teaspoons finely chopped fresh Italian parsley

Method

Preheat oven to 450°F. Toss first 3 ingredients in bowl. Spread parsnips in single layer on rimmed baking sheet. Dot with butter.

Roast parsnips 20 minutes. Using tongs, turn parsnips; roast until browned and soft, about 15 minutes longer. Transfer parsnips to plate and season to taste with salt and pepper. Sprinkle with parsley.