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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
45 mins
Cal/Serv:
232
Looking for a simple side dish to make with your Tuscan Butter Salmon or Caprese Chicken? Parsnips are your answer. They don't get nearly the attention they deserve, but that ends now. Roasting them makes them slightly sweet and perfectly tender for a quick side dish you might love more than the entrée.
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Ingredients
- 2 lb.
parsnips, peeled and cut into 2" pieces
- 2 Tbsp.
extra-virgin olive oil
- 1 tsp.
dried oregano
Kosher salt
Freshly ground black pepper
Pinch of crushed red pepper flakes
Directions
- Step 1Preheat oven to 425°. Spread parsnips on 2 large baking sheets, being sure to not overcrowd. Drizzle with olive oil and season with oregano, salt, pepper, and red pepper flakes. Toss to evenly coat.
- Step 2Roast until golden and easily pierced with a knife, about 30 minutes, tossing once halfway through.
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