ROASTED PARSNIPS WITH OLIVES

Cooking Light - - Dinner Tonight 4 Go-with-anything Sides -

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. Toss to­gether 2 lb. peeled and coarsely chopped parsnips, 1 Tbsp. olive oil, 1/2 tsp. kosher salt, and 1/4 tsp. 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 1 Tbsp. fresh lemon juice and 1 Tbsp. olive oil; top with 8 crushed pit­ted Castel­ve­trano olives and 2 Tbsp. fresh flat-leaf pars­ley.

SERVES 6 (serv­ing size: 2/2 cup) Calo­ries 149; Fat 6g (sat 1g, un­sat 5g); Pro­tein 2g; Carb 23g; Fiber 6g; Sug­ars 6g (added sug­ars 0g); Sodium 280mg; Calc 5% DV; Potas­sium 10% DV

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