Try this super easy parsnip dish as an alternative to standard roasted potatoes at Thanksgiving, Christmas or any meal you desire a warm veggie. Fresh lemon zest + juice magnify parsnips’ uniquely innate sweet, slightly fruity taste. The pistachios add depth of flavor via rich earthy umami as well as crunchy texture. Chopped parsley gives it a touch of freshness and color contrast. A perfect balance of sweet, salty + tang rarely found in warm winter veggie sides!
As always, please choose GMO free ingredients for YOUR health!
1/4 cup pistachios
2 lemons, zested + juiced
1 cup fresh parsley leaves, chopped
2 tsp freshly ground black pepper
1 Tbsp olive oil
Preheat oven to 450 degrees. Roughly chop pistachios. Put aside half of the nuts, then continue chopping other half until slightly powdery. Set aside.
Trim end of each parsnip + use veggie peeler to peel like a carrot. Slice down the middle, then into strips, about the width of steak fries. Place parsnips in a large bowl + toss with olive oil to coat. Then add black pepper + the finely minced pistachios, toss to distribute. Spread out on a large baking sheet. Bake in oven on center rack for 15-20 minutes. Edges should brown + crisp up a bit, but center should be soft, slightly creamy. Remove from oven. Toss with lemon zest + juice, chopped pistachios +parsley. Serve hot.