The Mediterranean Dish · by Ivy Manning
Honey Mustard Roasted Parsnips with Hazelnuts
NUTRITION · PER SERVING40M COOK
CAL 12%·PRO 6%
CARBS 38G61% OF CAL
9G FIBER4G ADDED8G INTRINSIC16G OTHER13G TOTAL SUGAR
FAT 10G35% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted parsnips glazed with Dijon mustard and honey, finished with toasted hazelnuts and parsley. A nutty, sweet side dish that's simple and elegant.
sidemediterranean🍳 skillet🔥 ovendairy freegluten freevegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 pounds parsnips, (peeled and trimmed)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 cup warm water
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider or white wine vinegar
- 2 tablespoons chopped roasted hazelnuts ((see note))
- 1 tablespoon finely chopped parsley
At a glance
PER SERVING · TIME 40M
CAL 12%·PRO 6%
CARBS 38G61% OF CAL
9G FIBER4G ADDED8G INTRINSIC16G OTHER13G TOTAL SUGAR
FAT 10G35% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 35m
- Sodium
- 666mg
- Total sugar
- 13g
- Added sugar
- 4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 877mg
- Calcium
- 85mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 666MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.