Calories: 181 Proteins: 2 Carbs: 41 Fats: 1 Serves: 4
- 2 lb. parsnips, peeled and cut into 2" pieces
- 2 Tbsp avocado oil
- 1 tsp dried oregano
- Kosher salt
- Freshly ground black pepper
- Pinch of crushed red pepper flakes
Preheat the oven to 425°. Spread parsnips on 2 large baking sheets, being sure to not overcrowd. Drizzle with olive oil and season with oregano, salt, pepper, and red pepper flakes. Toss to evenly coat. Roast until golden and easily pierced with a knife, about 30 minutes, tossing once halfway through. Pair with your favorite Plant Junkie Dressing.