Baked Parsnips with Lemon and Rosemary
Source: Paramount Citrus
Ingredients
Zest from 1 Paramount Citrus lemon
2 Paramount Citrus lemons, sliced fine
1 lb. parsnips, cut into chunks
3 carrots, sliced
¼ cup olive oil
3 sprigs of fresh rosemary, chopped
1 teaspoon dried thyme
3 cloves garlic, minced
Salt and black pepper to taste
¼ cup fresh parsley, chopped
Grated parmesan
Directions
• Preheat oven to 375°F
• Zest a lemon using a zester or a fine grater; set aside.
• Slice 2 lemons; set aside.
• In a large bowl, combine parsnips and carrots.
• In a medium bowl, combine olive oil, lemon zest, rosemary, thyme, garlic, salt and pepper to taste. Toss with the vegetables.
• Place this mixture into an oven safe dish in one layer and top with lemon slices.
• Bake for 25-30 minutes, stirring once.
• Sprinkle with fresh parsley and parmesan and serve.
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