Though parsnips resemble carrots, they're never eaten raw. Here they reach their peak of flavor by being steamed, then roasted with tender, rich results.
Special Diets:
Ingredients
Method
Preheat the oven to 375°F.
In a large bowl, combine the parsnips, carrots, and rutabagas.
Toss with thyme, olive oil, lemon juice, pepper and salt.
Spread on 2 parchment-lined baking sheets and roast, stirring occasionally, until vegetables are caramelized and tender, about 45 minutes.
Nutritional Info
Serving Size
Calories
90
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.