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Roasted Parsnips

  • Yield: Serves 4
  • Prep Time: 10 minutes
  • Cooking Time: 35 minutes

Roasted Parsnips


  • 1 (20-oz.) pkg. parsnips, peeled, cut into 2x1/2x1/2-inch strips (about 5 cups)
  • 2 tbsp. extra virgin olive oil
  • 1/2 tsp. garlic pepper
  • 3 tbsp. butter, softened
  • 2 tbsp. chopped fresh chives
  • 1 tbsp. chopped fresh parsley
  • 3/4 tsp. prepared horseradish


  1. Preheat oven to 400°F. In a large bowl combine parsnips, oil and garlic pepper; toss to coat. Spread parsnips in a large baking pan. Cover tightly with foil. Roast 15 minutes.
  2. Meanwhile, for the herbed butter, in a small bowl combine butter, chives, parsley and horseradish. Set aside.
  3. Remove foil from pan; stir parsnips. Return pan to oven; roast, uncovered, 20 to 25 minutes more or until parsnips are lightly browned and tender.
  4. Transfer parsnips to a large serving bowl. Add herbed butter; toss to combine. Serve warm.

Per serving: 190 calories, 10g fat, 4g saturated fat, 15mg cholesterol, 103mg sodium, 26g carbohydrate, 7g fiber, 2g protein


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