spinner
Food & Wine
© Stephanie Foley

Tell Us What You Think

Ginger-Roasted Parsnips

Average Rating

 From 2 ratings.

User Reviews

rating BEEFBONE2000
These were great... a nice change of pace.  Even the kids (4, 5) ate them!
rating FIORIFIORI

recipe tools

Printer-Friendly Page Printer-Friendly Page
RSS RSS
AddThis
Email to a Friend

Ginger-Roasted Parsnips

  • healthy HEALTHY
  • make ahead MAKE-AHEAD
  • Vegetarian VEGETARIAN
ACTIVE TIME: 15 MIN
TOTAL TIME: 1 HR
SERVES: 4
Good News: Parsnips contain antioxidants and vitamins A and C. "They're our favorite root vegetable," according to Clark Frasier. "We grow them through the winter in our garden at Arrows Restaurant, and they're the best parsnips you'll ever taste. The temperature change concentrates the sugar, which makes them even sweeter and more intensely flavored."
ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 1/4 pounds small parsnips, peeled and quartered
  • 1 1/2 tablespoons minced fresh ginger
  • Salt and freshly ground pepper
directions
  1. Preheat the oven to 325°. Pour the olive oil into a 9-by-13-inch baking dish. Add the parsnips and ginger, season with salt and pepper and toss to coat. Cover with foil and bake for 40 minutes, until the parsnips are tender. Serve right away.

MAKE AHEAD The parsnips can be roasted up to 4 hours ahead. Reheat, covered, in a 350° oven.

NOTES One Serving: 155 cal, 7 gm fat, 1 gm sat fat, 22 gm carb, 5.6 gm fiber.

Recipe by Clark Frasier and Mark Gaier
From Winter’s Healthiest Recipes
This recipe originally appeared in February, 2008.