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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
- Preheat oven to 400ºF.
- Combine all ingredients in a bowl; toss to coat.
- Place parsnips in a single layer in a parchment paper-lined rimmed baking sheet.
- 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