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Feature Image: Parsnips with Chili and Garlic

Parsnips with Chili and Garlic

August 7, 2019 • ready in 1 hour

We are suckers for easy root vegetable recipes, and this one does not disappoint. If you do not regularly cook with parsnips, you soon will have them as a staple due to their incredible diversity. From mashed to roasted to casseroles and soups, parsnips will add antioxidants and healthy fiber to your dishes.

Extra virgin olive oil 4 t
Low-sodium Thai chili sauce 2 T
Low-sodium soy sauce 1 T
Garlic cloves, peeled and crushed 2
Freshly ground black pepper 1/4 t
Parsnips, scrubbed and cut into 1-inch thick rounds 4 c
  1. Preheat the oven to 450F. Place the rack in the middle of the oven.
  2. Pour the oil, chili sauce, soy sauce, and crushed garlic into a medium-sized bowl. Whisk together and season with ground black pepper.
  3. Add parsnips and toss to coat with the marinade.
  4. Spread the coated parsnips over a foil-lined sheet pan. Roast in the oven until tender and brown, 30 to 40 minutes.
  5. Remove from the oven and serve hot.

Yields 4 servings

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