Roasted Parsnips with Chopped Herbs


  • Salt and freshly ground pepper
  • 2 tablespoon(s) unsalted butter
  • 1 pound(s) parsnips
  • 2 tablespoon(s) chopped flat-leaf parsley
  • 0.5 teaspoon(s) chopped thyme
  • 0.25 cup(s) water
  • 1 scallion

Preheat the oven to 400°. In a medium baking dish, combine the parsnips with the butter and water and season with salt and pepper. Cover with foil and roast until just tender, about 25 minutes. Uncover and roast until the liquid is evaporated and the parsnips are browned in spots, about 25 minute...

View full recipe at Food & Wine


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