Ingredients (7)
- 2 1/2 pounds parsnips, cut into 1-inch chunks (about 8 cups)
- 2 tablespoons sherry vinegar
- 4 teaspoons honey
- 1 tablespoon olive oil
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons whole-grain mustard
Nutritional Information
- Calories261
- Fat4.58g
- Saturated fat0.64g
- Trans fat0.0g
- Carbs54.98g
- Fiber13.72g
- Sugar18.76g
- Protein3.73g
- Cholesterol
- Sodium151.48mg
- Nutritional Analysis per serving (4 servings) Powered by
Parnsips are like vanilla-scented carrots, but they don’t get near as much play as their orange-tinted brethren. Here the root veggies are roasted with honey and mustard for an intense flavor that may very well steal the show.
Instructions
- 1Heat the oven to 450°F and arrange a rack in the upper third. Place the parsnips on a large baking sheet and toss with the vinegar, honey, and olive oil. Season with salt and pepper.
- 2Roast until fork tender, about 30 minutes. Remove from the oven, toss with the mustard, and serve.
- Share This Recipe
- Save (145)