Ready in 1 hour
Try this Roasted Parsnips and Onions recipe, or contribute your own. "Side dishes" and "Parsnips" are two of the tags cooks chose for Roasted Parsnips and Onions.
"Had to use extra olive oil as my roasting pan is metal. Used yellow onions; a good dish to take to pot luck. Found that "shaking" the pan was not sufficient to move the veggies around; again, this may be because my pan is metal, not glass."- EinAtlanta
13 people want to try | 23 have favorited
1. Heat the oven to 425F. In a roasting pan, combine the parsnips, onions and rosemary. Season with salt and pepper. Add the olive oil and toss until the vegetables are thoroughly coated. 2. Roast for 40 to 45 minutes, shaking the pan every 15 minutes, until the vegetables are deep amber. PER SERVING: 206 cals, 7.1 g fat (29.5% cff) PANTRY: Cipolline, sometimes called wild onions, are actually bulbs of the grape hyacinth. Since they can be somewhat hard to find even when in season during the autumn months, small yellow onions may be substituted. [or shallots] KitpatH TIP: Peeling is easier if we blanch the onions first. Cut an X on the root end of the cipollines; cook the onion in plenty of boiling water for about 1 mins. Remove; rinse in cold water; peel. Buster and Kitpath Nov 97 Recipe by: Healthy Quick Cook by Martha Stewart (1997) Posted to Digest eat-lf.v097.n294 by KitPATh
Guest, you can Add a link to another recipe! What would you serve with this?
BigOven makes mealtime easy!
You may also enjoy:
Foodies2 2 years agoNever had parsnips before This recipe is EASY Taste is sweet and GREAT Would make again in a heartbeat
EinAtlanta 4 years agoHad to use extra olive oil as my roasting pan is metal. Used yellow onions; a good dish to take to pot luck. Found that 'shaking' the pan was not sufficient to move the veggies around; again, this may be because my pan is metal, not glass.