Description
Butter-roast parsnips with hazelnuts and sage are a must-try side dish that combines the sweetness of roasted parsnips with the delightful crunch of hazelnuts and the aromatic essence of fresh sage. Their golden-brown exterior and buttery flavor make them a perfect accompaniment to any meal, whether it’s a festive gathering or a cozy weeknight dinner. This simple recipe guarantees to impress your family and friends, making it a go-to choice for any occasion.
Ingredients
Scale
- 1 pound parsnips, peeled and cut into 2-inch pieces
- 4 tablespoons unsalted butter, melted
- 3 tablespoons olive oil
- 1/2 cup hazelnuts, roughly chopped
- 8 fresh sage leaves, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400?F (200?C).
- In a large bowl, toss the parsnip pieces with melted butter and olive oil. Season generously with salt and pepper.
- Spread the seasoned parsnips on a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes until golden brown and tender, stirring halfway through.
- In the final five minutes of roasting, sprinkle chopped hazelnuts and sage over the parsnips.
- Serve hot as a flavorful side dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe (approximately 150g)
- Calories: 220
- Sugar: 5g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg