Roasted Parsnips
This Roasted Parsnips recipe features sweet, caramelized parsnips seasoned with olive oil, garlic salt, and onion powder, topped with fresh parsley for a simple, flavorful side dish.
4 Servings
Ingredients
- 1 pound parsnips peeled
- 2 tablespoons olive oil
- 1 teaspoon onion powder
- ¾ teaspoon garlic salt
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon minced fresh parsley
- Additional olive oil for drizzling
Instructions
Preheat the Oven
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This step ensures easy cleanup and prevents the parsnips from sticking during roasting.
Prepare the Parsnips
- Peel the parsnips to remove the outer skin. Slice the larger ends in half lengthwise, then cut the parsnips diagonally into ¼-inch-thick slices. Ensure the pieces are of similar size to allow for even cooking.
Season the Parsnips
- Place the sliced parsnips in a large mixing bowl. Drizzle with 2 tablespoons of olive oil, then sprinkle with onion powder, garlic salt, and freshly ground black pepper. Toss thoroughly to ensure each piece is evenly coated.
Arrange on the Baking Sheet
- Spread the seasoned parsnips onto the prepared baking sheet in a single layer. Avoid overcrowding, as this can prevent proper caramelization.
Roast the Parsnips
- Transfer the baking sheet to the preheated oven. Roast for 25 to 28 minutes, flipping the parsnips halfway through to promote even browning. The parsnips are done when they are golden brown on the edges and tender in the center.
Finish and Serve
- Remove the roasted parsnips from the oven and transfer them to a serving dish. Sprinkle with minced fresh parsley for a touch of color and freshness. If desired, drizzle with a bit more olive oil before serving.
Notes
This recipe is naturally gluten-free. However, ensure that the garlic salt and onion powder are labeled gluten-free to avoid potential cross-contamination. Always verify the ingredient labels to ensure compliance with dietary needs.