Roasted Parsnips With Fresh Thyme
Published November 19, 1991
- Total Time
- 1 hour
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Ingredients
15 parsnips, peeled and cut on a slant in slices 1 inch thick
⅓ cup olive oil
Salt and freshly ground black pepper to taste
¼ cup chopped fresh thyme leaves
Nutritional analysis per serving (10 servings)
37 grams carbs; 216 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 10 grams fiber; 484 milligrams sodium; 3 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
Put parsnips in a bowl and toss with olive oil, salt and pepper.
- Step 3
Spread parsnips on a large, heavy baking sheet or in a shallow baking pan. Put in oven and roast about 40 minutes, until tender and lightly browned.
- Step 4
Put parsnips in a warm serving dish. Toss with thyme, adjust seasonings and serve.
Private Notes