Sweet and flavorful parsnips are at their peak during springtime!
Parsnips planted the previous spring remain in the ground through winter. With a good hard frost, the starches convert into sugar and their taste becomes sweeter and more tender. Harvested just at the cusp of spring, parsnips are one of the first fresh vegetables of the year to be found at farmers markets, local farm stands, and through CSA memberships.
This delicious roasted recipe boosts a daily dose of vitamin A and C with the addition of carrots. The sweet and savory honey butter drizzle makes it a great side dish for the whole family!
Our monthly recipes were developed for the "Kids Can Plate" cooking class series and from Amy's years of teaching in the Healing Garden kitchen. These largely plant-based and whole food recipes are great to share with your family by cooking with them or treating them.
Serves 4
1 lb parsnips (approx 5), peeled and cut lengthwise into quarters
1 lb carrots (approx 5), peeled and cut lengthwise into quarters
2 tsp fresh thyme, minced
1 tsp fresh rosemary, minced
2 tbsp avocado oil or other high heat oil
Generous pinch of sea salt and ground pepper
1 tbsp parsley, finely chopped
Generous zest of a lemon
1 tbsp butter, melted
1 tbsp honey
1 tsp lemon juice
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