PARSNIPS · OLIVE OIL · HERBS
ROAST — 400°F
A parsnip looks like an anemic carrot, but packs a surprising flavor punch. Peel (like carrots), cut in half lengthwise, and coat them with olive oil. Balance your ‘snips, round side down, on baking dish, and roast in a hot oven for about 30 minutes. No need to flip them. They are done when nicely browned and fork tender. Shake on some herbs, salt, and pepper, and knock ‘em out with your mad dinner skills.
(When in doubt, add butter and/or salt.)
~17g net carbs per cup of raw parsnips