Add a unique spin to your Thanksgiving and Holiday table with this easy and flavorfully spiced, Golden Pan Roasted Parsnips recipe.
Ingredients
- 2 Parsnips - peeled and trimmed
- 2 tbsp olive oil
- 1 Yellow onion
- 3 cloves Garlic
- 1 large knob of Ginger about 1 inch
- 1/2 tsp Turmeric
- 2 tsp Coriander
- 1 tsp Smoked paprika
- 1/2 tsp Cumin
- a splash of Coconut milk to loosen up the bits and pieces on the pan
- salt and pepper to taste and parsley for garnish
Instructions
- If you haven't already done so, peel and trim parsnips. Then chop them up like fries and set them aside.
- Peel and chop the onion. Also peel and grate the garlic and ginger.*
- Add oil to a pan and place it over medium heat
- Add chopped onion and saute about 5 minutes.
- Then add in the grated ginger and garlic and saute another 5 minutes, stirring often
- Turn the heat up to the 3/4 heat mark and add in the parsnips, turmeric, coriander, smoked paprika, and cumin and pan roast for about 15 minutes or until parsnips are tender. Make sure to stir parsnips and spices often and use a splash of coconut milk to loosen any burnt bits on the pan.
- Season with salt and pepper to taste.
- Garnish with parsley and enjoy!
Notes
*You can chop the garlic and ginger for this recipe but grating them just helps spread their flavor around the parsnips even more.
FOR OVEN BAKING: If you choose to mix the oil, parsnips and spices together and bake them, then set oven to 425 degrees F and bake for 30 minutes, making sure to flip the parsnip fries over mid-bake. Then season with salt and pepper after they are done.
FOR AIR FRYING: After mixing all the ingredients together, add them to an air fryer set at 400 degrees and let air fry for 15 minutes. Season with salt and pepper when done.
Nutrition
Serving: 1g | Calories: 123kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Sodium: 82mg | Fiber: 3g | Sugar: 4g
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