Parm-Roasted Parsnips

  • Prep Time 15 min
  • Total Time 55 min
  • Serves: 8

Ingredients

  • 3 lb parsnips 1.5 kg
  • 1/3 cup grated Parmigiano Reggiano cheese 75 mL
  • 1 tsp ground turmeric 5 mL
  • 1/2 tsp each dry mustard powder and garlic powder 2 mL
  • 1/4 tsp ground pepper 1 mL
  • pinch chili flakes
  • 3 tbsp butter, melted 45 mL
  • 2 tbsp finely chopped parsley 30 mL

Directions

  • Step 1

    Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.

  • Step 2

    Peel parsnips; cut into 2-in.(5-cm) long, 3/4-in. (2-cm) thick spears.

  • Step 3

    Stir together Parmigiano Reggiano, turmeric, mustard, garlic powder, pepper and chili flakes. Toss parsnips with melted butter then toss with Parmigiano mixture until well coated. Arrange in single layer on prepared baking sheet.

  • Step 4

    Bake 25 to 35 min. until golden brown, tender and crispy on the edges. Sprinkle with parsley to serve.

Tip

Use any leftovers in breakfast hash or omelettes or reheat and mash with milk and butter.

Nutrition Facts

  • Nutrition Description Per serving (1/8 of the recipe):
  • Calories 180
  • Fat 6 g
  • Saturated Fat 3.5 g
  • Carbs 30 g
  • Sugar 8 g
  • Protein 4 g
  • Cholesterol 15 mg
  • Fibre 5 g
  • Sodium 130 mg