Roasted Parsnips and Shallots with Rosemary Lemon Salt

  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper. 
  2. Toss the parsnips and shallots in a large bowl with the butter and olive oil to coat.  Place in one even layer on the baking sheet.  Sprinkle with about 2 teaspoons of the Rosemary Lemon Salt mixture.  Bake for 15 minutes and then toss with tongs to ensure the shallots don’t burn and each side of the parsnip is browned.  Bake for another 10 to 15 minutes and remove from oven.  Can be refrigerated until ready to serve.
  3. Before serving rewarm, if made earlier, and sprinkle with another teaspoon or so of the Rosemary Lemon Salt.  Garnish with rosemary sprigs and lemon slices.
Roasted Parsnips and Shallots

4 medium parsnips, peeled and cut into ½ pieces

2 large shallot bulbs (both bulbs in each), peeled and sliced into ¼ inch slices (not too thin)

2 Tablespoons extra virgin olive oil

1 Tablespoon melted unsalted butter

Rosemary Lemon Salt

1 ½ Tablespoons sea salt

1 ½ Tablespoons finely chopped rosemary

Zest of 1 lemon

Serves 4

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