Yield: Serves 6 (serving size: 2/3 cup)
Mild and buttery Castelvetrano olives add a pop of briny flavor; sub in your favorite pitted green variety if you can’t find them at your grocery’s olive bar. Anna Theoktisto
Ingredients
- 2 pounds peeled and coarsely chopped parsnips
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 8crushed pitted Castelvetrano olives
- 2 tablespoons fresh flat-leaf parsley
Nutritional Information
- Calories 149
- Fat 6g
- Satfat 1g
- Unsatfat 5g
- Protein 2g
- Carbohydrate 23g
- Fiber 6g
- Sugars 6g
- Added sugars 0g
- Sodium 280mg
- Calcium 5% DV
- Potassium 10% DV
- Calories 149
- Fat 6g
- Satfat 1g
- Unsatfat 5g
- Protein 2g
- Carbohydrate 23g
- Fiber 6g
- Sugars 6g
- Added sugars 0g
- Sodium 280mg
- Calcium 5% DV
- Potassium 10% DV
How to Make It
Toss together parsnips, olive oil, kosher salt, and black pepper until combined. Spread on a large rimmed baking sheet. Bake at 450°F until tender, 20 to 25 minutes, stirring after 15 minutes. Drizzle with fresh lemon juice and olive oil; top with Castelvetrano olives and fresh flat-leaf parsley.
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