Parm Roasted Parsnips

Serves 8
Easy
Side Dishes

Characteristics

Nutritional Facts Per Serving

180
Calories
4 g
Protein
30 g
Carbs
5 g
fiber
Show all nutrition facts

Nutritional Facts

Per 1/8 of the recipe
  • Amount For Serving % Daily Value
  • Calories 180
  • Lipides 6 g
    • Saturated fat  3.6 g
  • Cholesterol 15 mg
  • Sodium  130 mg
  • Carbs 30 g
    • fiber  5 g
    • Sugar  8 g
  • Protein 4 g

Ingredients

  • 3 lb (1.5 kg) parsnips
  • 1/3 cup (75 mL) grated Parmigiano Reggiano cheese
  • 1 tsp (5 mL) ground turmeric
  • 1/2 tsp (2 mL) each dry mustard powder and garlic powder
  • 1/4 tsp (1 mL) ground pepper
  • pinch chili flakes
  • 3 tbsp (45 mL) butter, melted
  • 2 tbsp (30 mL) finely chopped parsley

Method

  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
  2. Peel parsnips; cut into 2-in.(5-cm) long, 3/4-in. (2-cm) thick spears.
  3. Stir together Parmigiano Reggiano, turmeric, mustard, garlic powder, pepper and chili flakes. Toss parsnips with melted butter then toss with Parmigiano mixture until well coated. Arrange in single layer on prepared baking sheet.
  4. Bake 25 to 35 min. until golden brown, tender and crispy on the edges. Sprinkle with parsley to serve.

Tips: Use any leftovers in breakfast hash or omelettes or reheat and mash with milk and butter.

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