Roasted Parsnips With Orange Zest
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds parsnips, peeled and cut into large matchsticks
- 1tablespoon olive oil
- 1teaspoon salt
- ½teaspoon freshly ground black pepper
- Juice of one orange
- Grated zest of one orange
Nutritional analysis per serving (8 servings)
116 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 2 grams protein; 302 milligrams sodium
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
Heat oven to 500 degrees. Place parsnips in a large bowl; drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat. Turn parsnips into large roasting pan and roast, shaking pan occasionally, until golden, 10 to 15 minutes.
- Step 2
Remove from oven, add juice and zest, and toss to coat. Return to oven and roast until parsnips have caramelized, 5 to 10 minutes. Transfer to warm bowl and serve.
Private Notes
Comments
I drizzled maple syrup after adding orange zest and the juice of half an orange. Cooked for another 5-8 mins.
less salt and pepper. 20 minutes in 500 degrees, then 8-10 with the oj/zest
Just made this for dinner tonight. It came together quickly/easily. The parsnips were tender, carmelized and delicious. Orange juice and zest go well with parsnips. Seems like this would work if one added carrots into the mix. Might try that next time.
Needs a bit more flavor--maybe increase orange juice and zest?
Perhaps I don’t know what a large matchstick looks like. Tried my best to figure that out. But it took another half hour at the highest setting and even then these things weren’t right. The taste was fine. May try with carrots. Parboil the parsnips? Anyway, not good.
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