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Prep Time:15 minsAdditional Time:20 minsTotal Time:35 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:20 minsTotal Time:35 minsServings:4Yield:4 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½poundparsnips, peeled2tablespoonssafflower or grapeseed oil1 ½teaspoonsdried oregano, crushed1 ½teaspoonssmoked paprika¾teaspoononion powder¼teaspoonground pepper½teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
½poundparsnips, peeled
2tablespoonssafflower or grapeseed oil
1 ½teaspoonsdried oregano, crushed
1 ½teaspoonssmoked paprika
¾teaspoononion powder
¼teaspoonground pepper
½teaspoonsalt
DirectionsPosition racks in upper and lower thirds of oven. Place 2 large rimmed baking sheets in the oven and preheat to 450 degrees F.Cut parsnips into “fries” about 3 inches long and 1/2 inch thick (cut out the cores if necessary; see Tip). Toss the parsnips in a large bowl with oil, oregano, paprika and onion powder. Spread on the hot baking sheets in an even layer.Bake for 10 minutes. Stir the parsnips and rotate the baking sheets top to bottom. Bake until browned around the edges, 10 to 15 minutes more. Season with salt and pepper and serve.TipsTips: For the best texture, pick firm, small to medium parsnips; trim and peel before cooking. Large parsnips have a fibrous, woody core. Trim, peel and quarter them lengthwise, then cut out the core before cooking.Originally appeared: EatingWell Magazine, January/February 2017
Directions
Position racks in upper and lower thirds of oven. Place 2 large rimmed baking sheets in the oven and preheat to 450 degrees F.Cut parsnips into “fries” about 3 inches long and 1/2 inch thick (cut out the cores if necessary; see Tip). Toss the parsnips in a large bowl with oil, oregano, paprika and onion powder. Spread on the hot baking sheets in an even layer.Bake for 10 minutes. Stir the parsnips and rotate the baking sheets top to bottom. Bake until browned around the edges, 10 to 15 minutes more. Season with salt and pepper and serve.TipsTips: For the best texture, pick firm, small to medium parsnips; trim and peel before cooking. Large parsnips have a fibrous, woody core. Trim, peel and quarter them lengthwise, then cut out the core before cooking.
Position racks in upper and lower thirds of oven. Place 2 large rimmed baking sheets in the oven and preheat to 450 degrees F.
Cut parsnips into “fries” about 3 inches long and 1/2 inch thick (cut out the cores if necessary; see Tip). Toss the parsnips in a large bowl with oil, oregano, paprika and onion powder. Spread on the hot baking sheets in an even layer.
Bake for 10 minutes. Stir the parsnips and rotate the baking sheets top to bottom. Bake until browned around the edges, 10 to 15 minutes more. Season with salt and pepper and serve.
Tips
Tips: For the best texture, pick firm, small to medium parsnips; trim and peel before cooking. Large parsnips have a fibrous, woody core. Trim, peel and quarter them lengthwise, then cut out the core before cooking.
Originally appeared: EatingWell Magazine, January/February 2017
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Nutrition Facts(per serving)174Calories7gFat27gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
