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Roasted Parsnip Coins

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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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