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Roasted Parsnips
Roasted Parsnips
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Fall-inspired roasted parsnips, cooked in butter and stock, tossed with herbs, garlic, and horseradish for a flavorful side dish.
Ingredients:
  • 1 1/2 pounds parsnips, peeled and cut into 2 1/2 inch batons
  • 4 teaspoons extra virgin olive oil
  • 1/3 cup stock (low sodium turkey stock, chicken stock or vegetable broth)
  • 3 tablespoons unsalted butter, softened
  • 4 teaspoons drained, bottled horseradish (or homemade )
  • 1/2 tablespoons finely chopped flat-leaf parsley
  • 1/2 tablespoons minced chives
  • 1/2 small garlic clove, minced
Instructions:
  • Preheat oven to 400°F.
  • Prepare the parsnips: Toss them in a roasting pan with olive oil, salt, and pepper. Pour in the broth, then cover with foil.
  • Achieve perfectly tender parsnips by roasting them in the oven for 20-45 minutes, stirring occasionally. Be vigilant to prevent them from becoming mushy, especially if reheating later on.
  • Create a flavorful horseradish-herb butter by mixing softened butter with horseradish, parsley, chives, garlic, and a touch of salt and pepper.
  • Combine the warm roasted parsnips with the horseradish-herb butter for a delectable finishing touch.

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