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Sweet, nutty parsnips roasted until tender on the inside and beautifully caramelized on the outside. A sprinkle of fresh thyme adds a lovely, earthy aroma, making this the perfect side dish for any holiday meal or weeknight dinner.
Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven. Line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, combine the prepared parsnip batons, olive oil, fresh thyme leaves, salt, and freshly ground black pepper.
Toss everything together with your hands or a large spoon until the parsnips are evenly and thoroughly coated.
Spread the seasoned parsnips in a single, even layer on the prepared baking sheet. Ensure they are not overcrowded to promote browning and prevent steaming.
Roast for 25-35 minutes, flipping them halfway through (around the 15-minute mark) with a spatula. The parsnips are done when they are tender, golden brown, and caramelized at the edges.
Remove from the oven. Taste and adjust seasoning if needed. Garnish with a little extra fresh thyme if desired and serve immediately while hot.
Sweet, nutty parsnips roasted until tender on the inside and beautifully caramelized on the outside. A sprinkle of fresh thyme adds a lovely, earthy aroma, making this the perfect side dish for any holiday meal or weeknight dinner.
This american recipe takes 40 minutes to prepare and yields 4 servings. At 264.46 calories per serving with 2.77g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
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Add 1/2 teaspoon of red pepper flakes along with the salt and pepper for a gentle kick of heat.
Incorporate 1 teaspoon of chopped fresh rosemary or sage along with the thyme for a more complex herbal flavor.
Drizzle with 1 tablespoon of maple syrup and add 1/4 cup of chopped pecans for the last 10 minutes of roasting.
Sprinkle with 1/4 cup of grated Parmesan cheese during the last 5 minutes of roasting until the cheese is melted and golden.
Parsnips are an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps maintain stable blood sugar levels.
High in Vitamin C, a powerful antioxidant that supports the immune system, helps fight off infections, and contributes to healthy skin.
The potassium in parsnips helps regulate blood pressure, while the soluble fiber can help lower cholesterol levels, supporting overall cardiovascular health.
Contains a good amount of Vitamin K, which is essential for blood clotting and plays a crucial role in building and maintaining strong bones.
One serving contains approximately 190-220 calories, primarily from the parsnips' natural carbohydrates and the olive oil.
Yes, they are very healthy. Parsnips are a great source of fiber, vitamin C, vitamin K, and folate. Roasting is a healthy cooking method that enhances their natural sweetness without requiring excessive fat.
Absolutely. Use about 1 teaspoon of dried thyme, as its flavor is more concentrated than fresh. Add it with the salt and pepper when seasoning the parsnips.
Sogginess is usually caused by overcrowding the pan, which makes the parsnips steam instead of roast. Use a large enough baking sheet to spread them in a single layer with space in between. Also, ensure your oven is fully preheated to 400°F (200°C).
You can peel and chop the parsnips a day in advance. Store them in a container of cold water in the refrigerator to prevent browning. Drain and dry them thoroughly before roasting. While best served fresh, leftovers can be reheated in a 400°F (200°C) oven for 5-10 minutes to regain some crispness.
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