Roasted Apples and Parsnips

Roasted Apples and Parsnips

Serves 4

This unique combination of sweet apples and earthy parsnips makes a perfect accompaniment to roast pork, chicken or turkey. A great Thanksgiving side dish too!

  • 1 1/2 pounds parsnips (5 medium), peeled
  • 1 pound Gala or Braeburn apples (2 large), cored and peeled
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh sage, coarsely chopped
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Place oven rack in upper third of oven and preheat to 475°F.

Cut parsnips lengthwise into quarters and then into 2-inch pieces. Cut apples into quarters and then into 2-inch pieces. Toss parsnips and apples with salt, pepper, olive oil and sage. Spread in one layer in a large shallow baking pan. Roast, turning occasionally, until parsnips and apples are tender and browned, 20 to 25 minutes.

Nutritional Info: 
Per Serving:260 calories (160 from fat), 18g total fat, 5g saturated fat, 15mg cholesterol, 470mg sodium, 23g carbohydrate (4g dietary fiber, 7g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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