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🍽️ Crispy Parsnips with Rosemary-Honey Glaze

192 kcal · 30 min · 4 servings

Crispy Parsnips with Rosemary-Honey Glaze Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the parsnips under running water.
  2. 2. Peel the hard outer layer of the parsnips using a vegetable peeler.
  3. 3. Cut the parsnips in half or quarters lengthwise, depending on their thickness.
  4. 4. Place the cut parsnips into a large bowl.
  5. 5. Wash the fresh rosemary sprigs under cold water.
  6. 6. Shake the rosemary sprigs dry to remove excess water.
  7. 7. Pluck the fine rosemary needles from the stems.
  8. 8. Finely chop the rosemary needles with a knife.
  9. 9. Put the chopped rosemary into a small bowl.
  10. 10. Add oil, honey, salt, and pepper to the bowl.
  11. 11. Stir the ingredients vigorously until a uniform seasoning paste forms.
  12. 12. Pour the seasoning paste evenly over the parsnips in the large bowl.
  13. 13. Toss the parsnips well so they are completely coated with the oil.
  14. 14. Preheat the oven to 200 degrees Celsius.
  15. 15. Prepare a baking sheet with baking paper.
  16. 16. Spread the marinated parsnips out flat on the baking sheet.
  17. 17. Slide the tray into the oven on the second rack from the bottom.
  18. 18. Bake the parsnips for a total of 25 minutes.
  19. 19. Turn the parsnips once after 15 minutes.
  20. 20. Roughly chop the almonds with a knife.
  21. 21. Sprinkle the chopped almonds over the vegetables after 20 minutes of baking time.
  22. 22. Remove the tray from the oven after 25 minutes.
  23. 23. Thoroughly wash the fresh parsley under water.
  24. 24. Shake the parsley dry.
  25. 25. Pluck the parsley leaves from the stems.
  26. 26. Finely chop the parsley leaves.
  27. 27. Sprinkle the chopped parsley over the hot parsnips.
  28. 28. Serve the dish warm, ideally with poultry or quickly pan-fried meat.

Nutrition per serving