I think we can all agree that a good Thanksgiving Day table includes a plethora of side dishes.
I love Thanksgiving because millions of people end up eating a “Meat On The Side” meal without really thinking about it.
As much as turkey is considered the star of the meal, most of our plates end up with just a little slab or two of it--the rest of the plate is filled up with vegetable side after vegetable side.
And even though I love the way our plates automatically become veggie-focused, many of these Thanksgiving Day sides can start to taste a little repetitive.
They all seem to be on the softer, mushier side and they all seem to be doused in cinnamon and nutmeg.
So I propose bringing some spicy, chewy, vibrant roasted parsnips to the party!
They have a delightful texture and are perfectly seasoned with rosemary, garlic, and paprika.
And if your main meal menu is already full, consider serving them as an appetizer.
There is nothing like a parsnip chip and a warm cocktail!
Rosemary + Garlic Roasted Parsnips
servings: 1 ½ cups of parsnips; serves 2-3
- 3 medium parsnips (about 1½ pounds)
- 2 tablespoons olive oil
- 1 tablespoon minced fresh rosemary
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Preheat the oven to 450°F. Peel the parsnips and then cut them into ¼- to ½-inch-thick rounds.
- In a large bowl, toss the parsnips with the oil, rosemary, garlic powder, paprika, salt, and pepper. Spread them out on a baking sheet, and bake them for 10-15 minutes. Flip the parsnips and bake them until they are brown and crispy—another 10-15 minutes. If your rounds are of varying sizes, some may be done before others; simply remove the smaller rounds as they become brown and crispy and allow the larger rounds to continue to bake. Enjoy warm!