Ingredients

The following ingredients have 4 Servings
  • 1.5 lbs Parsnips
  • 1 sprig rosemary
  • 3 Tbsps olive oil
  • 1 Tbsp liquid honey
  • salt
  • peppers
  • 3 ozs blanched almonds
  • 3 sprigs parsley

Instruction

  • Rinse parsnips, trim and peel with a potato peeler. Depending on the thickness, halve lengthwise or cut into quarters and place in a large bowl.
  • Rinse rosemary, shake dry, pluck needles and chop finely. Place in a small bowl with oil, honey and a little salt and pepper.
  • Pour the spiced oil over the parsnips and mix everything well.
  • Place parsnips with the spiced oil on a baking sheet.
  • Bake in preheated oven at 400°F, on the 2nd rack from the bottom for 25 minutes, turning once after 15 minutes. Chop almonds. After 20 minutes of baking, sprinkle almonds over the vegetables.
  • Rinse the parsley, shake dry, pluck off the leaves and chop. Scatter over the baked parsnips and serve. Serve with poultry or pan-fried meat, if desired.