F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Roasted Parsnips with Sunflower Seeds

  • ACTIVE: 10 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 4
  • BASIC-EASY
  • VEGETARIAN
  1. 1 pound parsnips, peeled and cut into 3-by-1/2-inch matchsticks
  2. 2 tablespoons unsalted butter
  3. 1/4 cup water
  4. Salt and freshly ground pepper
  5. 1 scallion, thinly sliced
  6. 2 tablespoons salted roasted sunflower seeds
  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 for 25 minutes, until just tender. Uncover and roast for about 25 minutes longer, until the water has evaporated and the parsnips are browned in spots. Transfer the parsnips to a bowl and garnish with the scallion and sunflower seeds.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.