Roasted Parsnips with Parsley
Serve alongside short ribs .
Recipe information
Yield
Makes 4 servings
Ingredients
2 pounds medium parsnips, peeled, cut on diagonal into 1/2-inch-thick slices
2 tablespoons extra-virgin olive oil
1 teaspoon coarse kosher salt
2 tablespoons (1/4 stick) butter
2 teaspoons finely chopped fresh Italian parsley
Preparation
Step 1
Preheat oven to 450°F. Toss first 3 ingredients in bowl. Spread parsnips in single layer on rimmed baking sheet. Dot with butter.
Step 2
Roast parsnips 20 minutes. Using tongs, turn parsnips; roast until browned and soft, about 15 minutes longer. Transfer parsnips to plate and season to taste with salt and pepper. Sprinkle with parsley.
