For this month’s Recipe Redux Challenge, we are going back in time to make a “Vintage Side Dish.” For my recipe, I chose to work with the slightly unpopular parsnip. Despite it’s boring appearance, it is actually quite the nutrition powerhouse. In fact, the parnsip is even richer in vitamins and minerals than it’s more vibrant look alike- the carrot.
Traditionally, parnips are served at an English Christmas dinner, but I think this recipe will go well with any holiday meal. With this simple and savory recipe, I’m attempting to increase the parsnips popularity. It’s the perfect healthy side dish, right in time for Thanksgiving.
Parsnips have a very unique smell, and while these were being roasted with the rosemary, my home was filled with a delicious scent. I couldn’t wait for them to be done!
Why do roasted vegetables always taste so good?
|Recipe Redux: Roasted Rosemary Parsnips|
- 1 lb Parsnips, peeled and cut into slices/wedges
- fresh rosemary
- 2 tablespoons canola oil
- Salt and Pepper to taste
- preheat oevn to 400 degrees
- Peel and slice the parsnips
- place them in a bowl
- toss with olive oil
- sprinkle with salt and pepper
- place in baking pan and top with rosemary
- bake for 30-40 minutes turning once