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.
- 3 parsnips sliced on the bias in 1/2-inch-thick pieces
- 3 carrots sliced on the bias in 1/2-inch-thick pieces
- 3 rutabaga cut into wedges
- 1 teaspoon chopped fresh thyme
- 2 teaspoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sea salt
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.
Per serving: 90 calories (15 from fat), 1.5g total fat, 0g saturated fat, 0mg cholesterol, 190mg sodium, 18g carbohydrates (5g dietary fiber, 8g sugar), 2g 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.
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