Recipes For Success: Pass The Parsnips Please

Editor's Note: These recipes are a companion piece to the article Fighting Fruit and Veggie Boredom. To read that article click here.

 

Yummy Recipes By Rachel Girardi, MSc

One of the vegetables I recently added into my repertoire is the parsnip. Parsnips are a fabulous vegetable to use because they have such a rich and robust taste, are inexpensive and depending on the spices you use, they can take on so many different flavors! As a root vegetable, they are quite filling and make a great substitute to white potatoes or other starchy processed carbs in your meal.

I made two variations of roasted parsnips this week. One was spicy and savoury and the other was sweet and rich. They are perfect examples of how changing your spices can totally change your meal. Check them out:

Chili Roasted Parsnips
(makes 3 side servings)

Ingredients:

4 medium-large parsnips, peeled and cut into 'french fry' sized pieces
1 tbsp of extra virgin olive oil
1/2 tsp of seasoned salt
1 tsp of chili powder

Ingredients:

4 medium-large parsnips, peeled and cut into 'french fry' sized pieces
1 tbsp of extra virgin olive oil
1/2 tsp nutmeg
1 tsp of cinnamon

Directions for both variations:

1. Preheat oven to 350 degrees.
2. In a ziploc bag or large bowl, toss parsnips with oil until well covered.
3. Pour in spices and toss until parsnips are evenly coated.
4. Put in one even layer on a cookie sheet lined with parchment paper.
5. Bake in oven for approximately 25-30 minutes (or until tender), flipping once halfway through.
6. The Chili Parsnips are great dipped in salsa, reduced sugar ketchup or greek yogurt mixed with dried chili pepper flakes. The Cinnamon Roasted Parsnips are great served alongside pork tenderloin or maple cajun chicken.

Nutritional Information per serving:

• Calories - 111
• Fat - 3.6g
• Carbs - 17g
• Fiber - 4g
• Protein - 1g