Roasted Parsnips with Arugula Pistachio Pesto
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!
How to Cook 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, be sure to save the skins for Vegetable Skin Crisps, or Vegetable Broth.
For this recipe, roasting the parsnips requires very little prep. Just scrub, chop, toss with oil, and into the oven they go! I like to let them roast until the edges get a little crispy. While they’re roasting, capitalize on that time by making the pesto.
Once they finish, it’s just a quick toss in the pesto and you’re ready to eat!
There are lots of ways to cook parsnips, though! Parsnips can be simply boiled, sauteed, or steamed, just like you would carrots. They can also be pureed into lower calorie mashed potato substitute. Parsnips can also be cooked alongside some of more traditional colder weather foods: roasted chicken, roast beef or pot roast, etc. They’re quite versatile!
Are Parsnips Healthy?
Notably, serving of this recipe has almost 40% of your recommended fiber intake for the day – great for both heart health and regularity! It’s 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.
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!