Starchy root vegetables are a total favorite of mine because they’re tasty, comforting and packed with nutrients too. Starchy veggies can provide both nutrients and fuel for exercise, and that’s especially true when they’re in season during the fall and winter. When it comes to starchy vegetables, most people gravitate toward squash and sweet potatoes. But let’s not forget about my favorite healthy starchy root vegetable: parsnips! In the past few weeks I’ve been using them in salads, as a roasted veggie side and more.
Parsnips are slightly sweet and related to other veggies and herbs like carrots, celery, cumin and more. Parsnips are not only tasty but good for you as well — as they’re a source of manganese that’s part of the antioxidant superoxide dismutase in the body, vitamin C, fiber and brain-healthy folate.
Try these yummy roasted parsnip fries as a side dish or even as a part of a salad or main course. Enjoy!
- 6-8 medium parsnips, peeled and
- 1 Tbsp avocado oil or other preferred oil
- Dash salt and pepper
- Preheat the oven to 400° Fahrenheit.
- Wash, peel and cut the parsnips.
- Place the cut parsnips into an oven-safe pan and pour the olive oil on top. Then add the salt and pepper and place the pan into the oven.
- Allow the parsnips to cook for 10-15 minutes, mixing to prevent burning.
- After about 25-30 minutes the parsnips should be soft and slightly browned.
- Remove from oven, serve and enjoy!
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Servings: 2-3 servings
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.