Pondering Parsnips (Those Really Ugly Carrots)

Parsnips were once considered a luxury vegetable in Europe and were even used as a sweetener before the arrival of cane sugar.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.

Print Recipe

Medium

Pondering Parsnips (Those Really Ugly Carrots)

Cooking Method: Boiling, Roasting Cuisine: International, Vegetarian Courses: Dinner, Side Dish, Vegetable Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 600

Best Season: Fall

Ingredients

Servings

• 500 gram Parsnips
• 2 tablespoon Olive Oil
• 2 tablespoon Honey
• 1 teaspoon Thyme
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Preheat the oven to 200°C (400°F).
2. Peel and cut the parsnips into thick sticks.
3. In a bowl, mix together olive oil, honey, thyme, salt, and black pepper.
4. Toss the parsnips in the mixture until evenly coated.
5. Place the parsnips on a baking sheet and roast in the preheated oven for 25-30 minutes, or until golden brown and crispy.
6. Remove from the oven and let them rest for 5 minutes before serving.
7. Serve hot as a side dish or as a main course with a salad.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 25g9%

Sugars 8g

Protein 3g6%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.