ROASTED PARSNIPS WITH OLIVES
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