I have to admit, parsnips is not a vegetable that is a regular in my vegetarian diet, so when I saw them today I decided to break away from my same old, same old, and add them to my shopping cart, at a 100 calories a cup, it’s a smart choice.
Parsnips are packed with folate, potassium, vitamin C, E, K and manganese.
I paired the parsnips with it’s cousin carrots, both have a earthy, sweet flavor and go well together. Adding the parmesan and garlic gives the dish a more complex flavor.
1 lb parsnips, peeled and sliced into strips
1 lb carrots, peeled and sliced into strips
3 tablespoons extra virgin olive oil
2 teaspoons smoked paprika
cracked black pepper and sea salt to taste
4 cloves, minced garlic
1 cup, finely grated parmesan cheese
1/2 cup finely chopped Italian flat leaf parsley
Sauce
1 cup ranch dressing
2 teaspoons, fresh lemon juice
1/2 teaspoon smoked paprika
Instructions
- Preheat oven to 425 degrees and brush large baking sheet with a little olive oil or spray with non-stick cooking spray.
- In a large bowl toss dry parsnips and carrots with extra virgin olive oil.
- Sprinkle on smoked paprika and season with cracked black pepper and sea salt.
- Roast for 15 minutes. Sprinkle with minced garlic, stir vegetables and roast another 5 to 10 minutes.
- While parsnips and carrots are roasting, mix ranch dressing, lemon juice and smoked paprika.
- Remove from oven and toss with all but 2 tablespoons of parmesan and parsley.
- Transfer to serving platter, sprinkle on remaining parmesan and parsley.
- Drizzle with ranch dressing mixture.
- Serve and enjoy!
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