Parsnips have been on my mind since the start of their season this fall. I’ve added them to cauliflower mashed potatoes, roasted them with dill and am now bringing some holiday flare with minced ginger.
These hardy root vegetables are sweet and nutty with a texture resembling a carrot that softens with cooking. They keep well in the fridge so you can add them to dishes all season long without worrying about it going bad too quickly.
Nutrition:
Parsnips: These root veggies can easily take the place of potatoes when looking for a sweeter, lower carb alternative. They happen to be in season and easy to find in your local grocery store. Parnsips are a good source of fiber, folate and vitamin C.
Ginger: Spicy and aromatic ginger adds a kick to any dish or juice you prepare it with. I like a little bit of ginger in my green juice but adding it to roasted vegetables definitely adds a fun flavor dimension this time of year. Ginger has been shown to be anti-inflammatory and soothing for the intestinal tract, and may alleviate symptoms like nausea.
- 1 lb parsnips, peeled and quartered
- 2 tbsp ginger, minced
- 2 tbsp olive oil
- Pepper to taste
- Preheat your oven to 350 F.
- In a large bowl, toss your parsnips with olive oil to evenly coat. Toss in minced ginger and pepper to taste.
- Lay your parsnips evenly on a lined baking sheet and bake for 30 minutes.
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