Roasted Parsnips with Sunflower Seeds


  • 1 pound(s) parsnips
  • 0.25 cup(s) water
  • Salt and freshly ground pepper
  • 1 scallion
  • 2 tablespoon(s) unsalted butter
  • 2 tablespoon(s) salted roasted sunflower seeds

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 for 25 minutes, until just tender. Uncover and roast for about 25 minutes longer, until the water has evaporated and the parsnips are browne...

View full recipe at Food & Wine


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