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Crisp Roasted Parsnips

From the 2017 Thanksgiving Guide
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Servings: four.

These are tasty eaten just like fries, sprinkled with a little malt vinegar.


  • 1-1/2 lb. parsnips, peeled
  • 3 Tbs. olive oil
  • 2 generous pinches cayenne
  • 1/4 tsp. salt; more to taste
  • 2 large cloves garlic, minced

Nutritional Information

      Calories (kcal) : 220
      Fat Calories (kcal): 90
      Fat (g): 11
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 0
      Sodium (mg): 160
      Carbohydrates (g): 31
      Fiber (g): 8
      Protein (g): 2


  • Position an oven rack on a lower-middle rung; heat the oven to 450°F. Cut the parsnips into matchsticks 2 inches long and a scant 1/2 inch thick, discarding any woody core. Dump the matchsticks onto a rimmed baking sheet large enough to fit them in a single layer. Sprinkle the olive oil, cayenne, and salt over all; toss to mix and coat well. Roast for 15 min., stirring once or twice. Sprinkle with the garlic, stir well, and continue roasting until the parsnips are well browned, about another 15 min. Let cool slightly, taste for salt, and serve.


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