Roasted Parsnip and Red Onion |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Parsnips are at their peak in the fall and winter, but if you make this dish during another season, parboil them for four min-utes before roasting. This helps speed the cooking time and makes them less woody. Ingredients:
6 1/2 cups (1-inch-thick) slices peeled parsnip (about 1 1/2 pounds) |
1 1/2 cups (1-inch-thick) slices red onion |
1 tablespoon olive oil |
2 tablespoons low-sodium soy sauce |
1/8 teaspoon coarsely ground black pepper |
cooking spray |
Directions:
1. Preheat oven to 425°.
2. Combine first 5 ingredients in a bowl, tossing gently to coat. Spoon onto a jelly-roll pan coated with cooking spray. Bake at 425° for 25 minutes or until tender, stirring occasionally.
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