ROASTED PARSNIPS WITH ROSEMARY

​2 lb parsnips, peeled and cut into 3 inch sticks (about 5 cups)
2 tbsp canola oil
1 tbsp chopped fresh rosemary
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp salt
1/2 tsp freshly ground pepper

​1. Preheat oven to 400ºF.
2. Combine all ingredients in a bowl; toss to coat.
3. Place parsnips in a single layer in a parchment paper-lined rimmed baking sheet.
4. Bake, stirring occasionally, until parsnips are tender and lightly browned, about 30 minutes.  Serves 6.

Nutritional analysis per serving:

128 calories, 5.1 g fat, 1.5 g protein, 20.7 g carbohydrate, 5.6 g fibre, 468 mg sodium

 

 
Last updated on October 20, 2017