Roasted Parsnips to Serve with Stuffed Shells
These are a very simple but delicious vegetable side dish that’s sweet and tender. This recipe makes perfect parsnips with a caramelized surface that enhances the natural flavor. The best way to prevent them from drying out is to roast parsnips with foil covering them first and then expose them to the oven’s heat.
Servings 8
Ingredients
- 2 pounds parsnips
- 3 tablespoons unsalted butter melted
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons chopped parsley optional for serving
Instructions
- Preheat oven to 425ºF (218ºC). Place oven rack to the center position.
- Wash and peel parsnips. If using large varieties, cut them into uniform pieces between 1/2 to 1-inch wide and about 4-inch long.
- In a large bowl, toss parsnips with melted butter, salt and pepper.
- Spread out the parsnips and distribute evenly on the baking sheet.
- Cover tightly with foil and cook for 15 minutes.
- Remove the top piece of foil and roast parsnips for an additional 15-18 minutes or until fork tender.
- Season with more salt and pepper. Sprinkle with chopped parsley and serve warm.