Roasted Parsnips with Chopped Herbs

Slideshow: Fast Side Dishes

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  • Servings: 4

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  • 1 pound parsnips, peeled, trimmed and cut into 1/2-inch by 3-inch matchsticks
  • 2 tablespoons unsalted butter
  • 1/4 cup water
  • Salt and freshly ground pepper
  • 2 tablespoons chopped flat-leaf parsley
  • 1/2 teaspoon chopped thyme
  • 1 scallion, thinly sliced

How to make this recipe

  1. Preheat the oven to 400°. In a medium baking dish, combine the parsnips with the butter and water and season with salt and pepper. Cover with foil and roast until just tender, about 25 minutes.

  2. Uncover and roast until the liquid is evaporated and the parsnips are browned in spots, about 25 minutes longer.

  3. Transfer to a bowl and stir in the parsley, thyme and scallion.

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466624 recipes/roasted-parsnips-with-chopped-herbs 2013-12-06T23:45:34+00:00 Grace Parisi fall|winter|roasting|christmas|thanksgiving|side-dishes|4|basic-easy|vegetarian|web-exclusive grace parisi,roasted parsnips with chopped herbs,parsnip with thyme and parsley,roasted root vegetable side dish,vegetarian side dish recipes,roasted-parsnips-with-chopped-herbs 466624

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