Broccoli Rabe
Active: 10 minutes
Total: 10 minutes
Roasted Parsnip Coins
Active Time: 5 minutes Total Time: 50 minutes Serves: Serves 4
Vegan Gluten Free
Ingredients
- 2 pounds parsnips
- 3 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
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).
step by step
/01/
Use a vegetable peeler to peel the parsnips.
/02/
Trim the root ends and discard. Now slice the parsnips into 1/4-inch thick coins. Put onto a rimmed sheet pan.
/03/
Drizzle with the oil and sprinkle with the salt and pepper (about 12 turns on pepper mill).
/04/
Toss together with your hands then arrange the coins in a single layer.
/05/
Roast, stirring the parsnips about halfway through, until they are golden and tender, 35 to 45 minutes.
This recipe was printed from:
https://jessicaseinfeld.com/recipes/roasted-parsnip-coins
