An easy roasted side dish, special enough for the holidays.
Ingredients
- 1 pound parsnips shredded to about 3 cups (about 5 medium parsnips)
- 2 tablespoons olive oil
- ⅓ cup dried cranberries
- ⅓ cup sliced almonds
- ½ teaspoon each salt and pepper
- 1 tablespoon each finely minced fresh rosemary and sage
Preparation
Preheat oven to 400 degrees.
Trim parsnips then coarsely chop.
Shred parsnips in the food processor until the pieces are about the size of rice. Some pieces will be larger and some smaller. It’s OK!
Toss parsnips in olive oil, salt, pepper and herbs and arrange on parchment paper on a 9” x 13” baking pan, then put them in the preheated oven.
While the parsnips are roasting, lightly toast sliced almonds in a skillet (about 2 minutes).
After roasting the parsnips 10 minutes, add cranberries and stir.
After 8 more minutes the parsnips should be done. They should be tender and light golden brown.
Add toasted almonds and serve. Garnish with fresh sage.
About this recipe
Note: If you don’t have fresh herbs, you can use ⅓ the amount dried.
