If you’ve been on the fence about trying those root vegetables that look like white carrots, it’s time to get off! Roasted parsnips with arugula pistachio pesto is just the recipe to introduce you to these delicious little gems!
Parsnips are naturally sweet, and roasting them brings out an amazing caramelized note, with a buttery finish. Sound fabulous? It gets better. I pair them with Arugula Pistachio Pesto, which has a peppery, brininess about it. It’s the perfect complement to roasted parsnips!
I leave the skins on most veggies – I like how they provide a little textural interest and additional nutrition. But if you prefer to peel them, go for it. If you do, you might want to use the skins for these Vegetable Skin Crisps, or Vegetable Broth.
Notably, a cup of parsnips has close to a quarter of your recommended fiber intake for the day – great for both heart health and regularity! They are a good source of potassium and vitamin C, as well. So much goodness! (See more about the nutritional content of parsnips.)
Head on over and grab the recipe for Arugula Pistachio Pesto, and enjoy parsnips for the first time, or in a whole new way! Roasted Parsnips with Arugula Pistachio Pesto might just be your new go-to vegetable recipe!
Roasted Parsnips with Arugula Pistachio Pesto
A great way to dress parsnips up for Spring, or anytime!
Ingredients
- 2 lbs Parsnips, washed and cut into 2-3 inch sticks
- 1 Tbsp Olive Oil
- 1/2 recipe Arugula Pistachio Pesto
Instructions
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Preheat oven to 400 degrees.
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Toss parsnips with oil. Bake about 25 minutes, until you start to see delicious caramelization spots on the parsnips.
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Toss with pesto just before serving.
Recipe Notes
Get the Arugula Pistachio Pesto recipe!
I made this for dinner last week. We loved it! We used the extra pesto on sandwiches the next day. Makes for a great sandwich alternative to mayo!
A great way to use leftover pesto! So happy to hear it was a hit!