Go Back
Print
Roasted Parsnips close up

Roasted Parsnips with Arugula Pistachio Pesto

A great way to dress parsnips up for Spring, or anytime! 

Course Side Dish, vegetable
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5
Calories 239 kcal
Author Laura Yautz

Ingredients

  • 2 lbs Parsnips, washed and cut into 2-3 inch sticks
  • 1 Tbsp Olive Oil
  • 1/2 recipe Arugula Pistachio Pesto

Instructions

  1. Preheat oven to 400 degrees.

  2. Toss parsnips with oil. Bake about 25 minutes, until you start to see delicious caramelization spots on the parsnips.

  3. Toss with pesto just before serving.

Recipe Notes

Get the Arugula Pistachio Pesto recipe!