Beautifully seasoned and spiced, these roasted parsnips make for a nutritious, healthy side dish that goes with pretty much anything.
4 parsnips cut into quarters, lengthways
2 tablespoons olive oil (plus more for greasing)
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin powder
1/2 teaspoon paprika powder
1/2 teaspoon salt (plus extra for later)
Pinch of pepper
Garnish: 1/4 cup finely chopped parsley + 1 teaspoon zest of lemon
- Preheat the oven to 200 C / 400 F.
- Peel and cut the parsnips, place in a bowl and drizzle with olive oil. Sprinkle with spices, salt and pepper and coat evenly using your hands.
- Place a piece of parchment paper on a flat baking tray and grease lightly with olive oil. Spread the parsnips and bake for 20-25 minutes until golden brown.
- Serve sprinkled with fresh parsley and a little lemon zest (optional) or other fresh herbs of choice.
- Serving Size: 1 parsnip
- Calories: 168
- Sugar: 6.5 g
- Sodium: 307.5 mg
- Fat: 7.6 g
- Saturated Fat: 1.1 g
- Carbohydrates: 25.6 g
- Fiber: 7 g
- Protein: 2 g
- Cholesterol: 0 mg