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Roasted, halved parsnips, on a platter, with pesto sauce smeared under them.
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Easy Roasted Parsnips with Arugula Pistachio Pesto

A deliciously easy way to dress up buttery, sweet roasted parsnips.
Course Side Dish, vegetable
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 165kcal
Author Laura Yautz

Ingredients

Instructions

  • Preheat oven to 400 degrees.
  • Carefully, slice the parsnips in half lengthwise, or cut into ½ inch thick coins, or 2-3 inch long sticks.
  • Toss parsnips with oil. Bake about 25-45 minutes, until you start to see delicious caramelization spots on the parsnips. Time will depend on the size you cut the parsnips.
  • Toss with pesto just before serving. Alternatively, smear the pesto on the serving platter with a spoon, and arrange the parsnips over it.

Nutrition

Calories: 165kcal | Carbohydrates: 28g | Protein: 2.5g | Fat: 5.6g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.8g | Sodium: 62mg | Potassium: 597mg | Fiber: 8g | Sugar: 8g | Vitamin A: 19IU | Vitamin C: 26mg | Calcium: 63mg | Iron: 1.1mg
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