Boistfort Valley Farm
Community Supported Recipe Box

Roasted Parsnips with Parsley

ingredients

  • 1 1/2 pounds medium parsnips, peeled, cut on diagonal into 1/2-inch-thick slices
  • 1-2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon coarse kosher salt
  • 2 tablespoons (1/4 stick) butter
  • 2 teaspoons finely chopped fresh Italian parsley

procedure

dish: side
season: fall

Preheat oven to 450°F. Toss first 3 ingredients in bowl. Spread parsnips in single layer on rimmed baking sheet. Dot with butter.

Roast parsnips 20 minutes. Using tongs, turn parsnips; roast until browned and soft, about 15 minutes longer. Transfer parsnips to plate and season to taste with salt and pepper. Sprinkle with parsley.

Adapted from Bon Appétit, October 2008, by Maria Helm Sinskey

BoistfortValleyFarm.com/recipes