Parm-Roasted Parsnips

Prep time: 15min
Total time: 55min
Serves: 8
3 lb
parsnips
1.5 kg
1/3 cup
grated Parmigiano Reggiano cheese
75 mL
1 tsp
ground turmeric
5 mL
1/2 tsp
each dry mustard powder and garlic powder
2 mL
1/4 tsp
ground pepper
1 mL
pinch chili flakes
3 tbsp
butter, melted
45 mL
2 tbsp
finely chopped parsley
30 mL
Per serving (1/8 of the recipe):
calories
180
fat
6 g
saturated fat
3.5 g
carbs
30 g
sugar
8 g
protein
4 g
cholestrol
15 mg
fibre
5 g
sodium
130 mg

Directions

  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.

  2. Peel parsnips; cut into 2-in.(5-cm) long, 3/4-in. (2-cm) thick spears.

  3. Stir together Parmigiano Reggiano, turmeric, mustard, garlic powder, pepper and chili flakes. Toss parsnips with melted butter then toss with Parmigiano mixture until well coated. Arrange in single layer on prepared baking sheet.

  4. Bake 25 to 35 min. until golden brown, tender and crispy on the edges. Sprinkle with parsley to serve.