Parmesan Roasted Parsnips
Despite being a close relative of the carrot, parsnips are nowhere nearly as popular as their orange cousin. But in our humble opinion, parsnips are deserving of a bit more fame. In addition to boosting serotonin levels in the brain (something we all need in the cold, dark winter months!), parsnips help regulate our immune systems, lower cholesterol, reduce the risk of certain types of cancer (e.g. ovarian or colon) and boost your metabolism. We asked Jamie Lee Mock of The Fresh Method to share a recipe highlighting parsnip as the star. Here is the delicious result!
2 large egg whites
1 black peppercornsShop this recipe
1. Preheat oven to 400F.
2. Cut parsnips into wedges or halves, depending on thickness. I found that cutting them in half lengthwise, followed by cutting them in half crosswise, worked best.
3. Working with half the batch, toss parsnips into egg whites and then gently roll in grated Parmesan cheese. Place parsnips on covered baking sheet, making sure not to overlap.
4. Sprinkle on fresh thyme and a dash of salt & pepper. I also sprinkled on extra Parm, because, yum.
5. Bake in oven for 20-25 minutes or until the parsnips are beautifully golden.
Optional: serve with homemade marinara sauce (simmer diced tomatoes and garlic with a pinch of red pepper flakes and salt)
[Jamie Lee Mock - The Fresh Method] Jamie Lee is a holistic nutrition student currently studying at the Canadian School of Natural Nutrition in Toronto. She considers herself to be a healthy lifestyle advocate and lover of all things green. She is the creator of The Fresh Method , a simple and healthy vegetarian food and lifestyle blog focused on creating recipes using whole foods and natural ingredients; she also incorporates her love of photography to capture the beauty in farm fresh foods. Currently working full-time while pursuing her passion, she is gearing up to fully immerse herself in the world of holistic nutrition and wellness. Connect with Jamie through her blog, Twitter & Instagram !