Lemony Roasted Parsnips with Herbs

Serves: 4


1 lb. parsnips, peeled and sliced into thin strips

1 ½ Tbsp fresh lemon juice

1 Tbsp Flying Olive Lemon, Gremolata, or a Single Varietal of Choice

¼ - ½ tsp black pepper

¼ tsp kosher salt

¼ cup chopped fresh Italian parsley

1 Tbsp chopped fresh dill or ½ Tbsp dried

1 lemon, sliced into wedges


Cover a rimmed baking sheet with aluminum foil and place in the oven.

Preheat the oven to 450 degrees F. (Do not remove the pan while preheating the oven.)

Combine the parsnips, lemon juice, Flying Olive Extra Virgin Olive Oil of Choice, pepper, and salt in a large bowl. Toss to coat. Spread the parsnips on the (hot!) baking sheet in a single layer.

Bake until the parsnips tender, about 10 minutes. Remove from the oven and toss with the parsley and dill.

Serve with the lemon wedges.

Inspired by a recipe in Cooking Light Magazine, November, 2016.

Submitted by Barb L.