Roasted Parsnip Coins
Active Time: 5 minutes | Total Time: 50 minutes | Serves Serves 4 | Vegan | Gluten Free
- 2 pounds parsnips
- 3 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Heat the oven (with the oven rack in the middle) to 425°F.
Use a vegetable peeler to peel the parsnips. Trim the root ends and discard. Now slice the parsnips into 1/4-inch thick coins. Put onto a rimmed sheet pan. Drizzle with the oil and sprinkle with the salt and pepper (about 12 turns on pepper mill). Toss together with your hands then arrange in a single layer.
Roast, stirring the parsnips about halfway through, until they are golden and tender, 35 to 45 minutes (the more caramelized the better).
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