Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (10)
Roasted Parsnips
NUTRITION · PER SERVING45M COOK
CAL 9%·PRO 5%
CARBS 33G75% OF CAL
9G FIBER0G ADDED8G INTRINSIC16G OTHER8G TOTAL SUGAR
FAT 4G21% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted parsnips with crispy, golden edges and a tender interior, finished with lemon juice, garlic, and fresh rosemary. This simple side dish is earthy and elegant.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1½ pounds parsnips (cut into ½-inch-thick sticks)
- Sea salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil (plus more for drizzling)
- 1 teaspoon minced fresh rosemary
- 1 garlic clove (grated)
- ¼ cup Gremolata
- 1 teaspoon fresh lemon juice (plus more to taste)
At a glance
PER SERVING · TIME 45M
CAL 9%·PRO 5%
CARBS 33G75% OF CAL
9G FIBER0G ADDED8G INTRINSIC16G OTHER8G TOTAL SUGAR
FAT 4G21% OF CAL
1G SAT4G 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
- 15m
- Cook
- 30m
- Sodium
- 3mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 863mg
- Calcium
- 81mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 3MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.