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ROASTED PARSNIPS WITH ROSEMARY

These parsnips are cut in sticks to resemble French fries and are seasoned with rosemary, Dijon mustard and Worcestershire sauce. Serve them as a side dish with a seasonal winter meal.

Yield: Serves 6.

July 02, 2019

ROASTED PARSNIPS WITH ROSEMARY

Ingredients

  • 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

Directions

  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.
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