Herb-Roasted Parsnips

Makes 6
Prep 20 m
Roast 25 m

Directions

  1. 1 of 1 Peel 2 lbs parsnips and slice into 3 x 1/2-inch pieces. Toss in a large bowl with 2 tbsp extra-virgin olive oil, 1 tbsp chopped fresh thyme, 2 tsp chopped fresh rosemary, 1/2 tsp salt and 1/4 tsp black pepper. Transfer to a baking sheet and roast at 425 degrees for 25 minutes, tossing halfway through.
Nutrition Information for Herb-Roasted Parsnips
Servings Per Recipe: 6
Per Serving: 140 kcal cal., 210 mg sodium, 2 g pro., 6 g fiber, 23 g carb., 5 g Fat, total