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Roasted Parsnips with Arugula Pistachio Pesto
A great way to dress parsnips up for Spring, or anytime!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5
Calories 239 kcal
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.
Nutrition Facts
Roasted Parsnips with Arugula Pistachio Pesto
Amount Per Serving
Calories 239
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1.6g10%
Polyunsaturated Fat 1.5g
Monounsaturated Fat 7.3g
Sodium 155.7mg7%
Potassium 747.3mg21%
Carbohydrates 34.8g12%
Fiber 9.5g40%
Sugar 9.3g10%
Protein 3.7g7%
Vitamin A 9.8IU0%
Vitamin C 32.2mg39%
Calcium 85.9mg9%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.