Parsley Root Recipe
This roasted parsley root recipe is quick and easy to make. It's a delicious root vegetable side dish that pairs well with most main courses.
Servings: 4
Calories: 132.3kcal
Equipment
- Sheet pan
Ingredients
- 4 cups roughly chopped parsley root (no need to peel them unless they’re very dirty—just give them a good scrub)
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Optional garnish: chopped parsley leaves
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Add 4 cups roughly chopped parsley root, 2 tablespoons extra virgin olive oil, 1/4 teaspoon dried thyme, 1/4 teaspoon dried rosemary, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to a sheet pan or large baking dish.
- Toss the parsley root with your hands to evenly coat it with the oil and spices, then spread in a single, even layer.
- Bake for 35-40 minutes or until golden brown and fork tender, stirring about halfway through to ensure even browning.
- Garnish with chopped parsley leaves, if desired.
Notes
- Store in an airtight container in the fridge for up to three days.
Nutrition
Calories: 132.3kcal | Carbohydrates: 15.3g | Protein: 0.1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 5.1g | Sodium: 145.7mg | Potassium: 705mg | Fiber: 5.1g | Sugar: 5g | Vitamin A: 2IU | Vitamin C: 60mg | Calcium: 2.3mg | Iron: 1.7mg