If you have never tried parsnips, you are missing out! They are a fibrous root vegetable rich in folate, vitamin C, Vitamin E, and Vitamin K. Parsnips have a sweet taste, can be found in the fresh produce section, and look like white carrots. This recipe combines the parsnips nicely with carrots and a little ginger for some heat.
3 large Carrots
3 large Parsnips
1 ½ tbsp Oil of choice (I used avocado oil)
1 tbsp Fresh ginger root, finely minced/pureed (you can use dry ginger seasoning if you do not have fresh ginger root)
2 tsp Garlic powder
Preheat the oven to 400 degrees F. Line a pan with aluminum foil and spray with cooking spray.
Cut the tops off the parsnips and carrots. Peel all the parsnips and carrots. Cut into spears.
Place spears in a medium bowl. Toss with the avocado oil, ginger root, and garlic powder.
Spread coated parsnips and carrots evenly on the baking sheet. Ensure there is only one layer. You may need another baking sheet to keep it at one layer.
Roast in the oven for 20-25 minutes or until tender and crispy. Be sure to flip the parsnips and carrots halfway through.
Serving Size: 1/5 of recipe (143 grams)