40 minutes
A harmony of earthy parsnips with the tangy zing of black olives and artichoke hearts, rounded off with a fresh burst of parsley. This dish brings a Mediterranean twist to your table, perfect as a side or a vegetarian main.
Parsnips, peeled and diced
0 oz
Black Olives, coarsely chopped
0 oz
Artichoke Hearts, coarsely chopped
0 oz
Garlic, microplaned
cloves
pinches
0.25 fluid ounces
from 1/2 lemon
Flat Leaf Parsley, finely chopped
0 oz
1. Prep
Preheat your oven to 400°F (200°C). Dice the parsnips into even-sized pieces to ensure uniform cooking. Chop the black olives and artichoke hearts into smaller pieces to distribute their flavor throughout the dish. Finely chop the parsley and set aside for finishing the dish.
2. Dress & Toss
In a large bowl, combine the diced parsnips, chopped olives, and artichoke hearts. Add the microplaned garlic and a pinch of crushed chili flake, then drizzle with olive oil. Toss everything together until the parsnips are well-coated.
3. Roast
Spread the dressed parsnips mixture onto a foil-lined baking sheet. Roast in the preheated oven for 25-30 minutes, or until the parsnips are tender and have developed a light golden color.
4. Finishing Ingredients
Once roasted, transfer the parsnips to a serving dish. Squeeze fresh lemon juice over the top and sprinkle with the freshly chopped parsley. Toss gently to combine.
Replace parsnips with sweet potatoes and add a mix of toasted pecans and dried cranberries. Finish with a maple syrup glaze.
Use beets instead of parsnips, and mix in crumbled goat cheese and toasted walnuts with a drizzle of balsamic reduction.
Swap out the parsnips for carrots and the olives for crumbled feta cheese. Toss with fresh mint and a splash of red wine vinegar.
Sprinkle finely grated Parmesan or crumbled feta over the parsnips just before serving.
Swap in turnips for the parsnips, and create a flavor accent with minced anchovies, chopped rosemary, and lemon zest.
Toss parsnips in olive oil, salt, and a touch of honey or maple syrup to promote caramelization and flavor.
Roast parsnips at around 425°F (220°C) in a non-crowded pan for optimal color and texture.
Cut parsnips into uniform pieces to ensure even roasting and cooking consistency.
After roasting, adjust seasoning with flaky sea salt for extra flavor and crunch.
Use good quality olives from a gourmet store's olive bar for added depth of flavor.
Comments (0)