Spicy Parsnip Wedges

If you like your parsnips a little spicier than the Garlic and Thyme recipe I posted earlier, then this recipe is for you. This recipe comes from the Paleo recipe sharing site FastPaleo. You can find just about any kind of Paleo food you want over there and upload your own recipes to share. These are great when you want to add a little spice to your life (or dinner) because you can make them as spicy or as mild as you want just by altering the amount of cayenne pepper you add.

Ingredients:

  • 3 large parsnips, peeled and cut into wedges
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 clove garlic, minced
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • 3 Tbsp coconut oil

Directions:

  1. Put the wedges in a bowl, pour over the coconut oil & stir until they are well coated.
  2. Sprinkle over the rest of the ingredients and give it a final stir (I find it’s easier just to throw everything into a resealable bag & massage the oil & spices into the parsnips)
  3. Transfer to a greased or lined baking tray (Parchment paper is your friend here)
  4. Bake at 400F for 25-30 minutes until they are soft & nicely golden (I like them a little burnt & crispy)

Direct link to recipe: Spicy Parsnip Wedges

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Garlic and Thyme Roasted Parsnips

This is my go-to recipe when I need a quick, easy vegetable dish. I have also added carrots, onions, turnips & squash and they all turn out fantastic. This recipe is from a young lady named Jess at Best-Veg. She has some great vegetarian recipes. I can’t remember how I stumbled on to her blog, but I’m glad I found it.

Ingredients:

  • 2 pounds parsnips, peeled (I found out the hard way, parsnips do NOT taste good if they are not peeled)
  • 10 garlic cloves, peeled
  • 6 sprigs fresh thyme
  • 3 Tbsp good olive oil
  • 1 Tbsp kosher salt
  • 1-1/2 tsp freshly ground black pepper

Directions:

  1. Preheat the oven to 425F
  2. Place the parsnips, garlic and thyme on a sheet pan
  3. Add the olive oil, salt and pepper and toss well (I usually throw them all into a large resealable bag and massage everything together)
  4. Roast for 20 to 40 minutes, tossing occasionally, until the parsnips are just tenderĀ 
  5. Sprinkle with salt

Direct link to recipe: Roasted Parsnips