Paleo Roasted Parsnips
INGREDIENTS
1 1/2 pounds of parsnips, peeled and cut into fry shapes (about 2” long)
4 teaspoons of extra virgin olive oil (I added avocado oil too because we’re currently obsessed)
Salt and freshly ground pepper
DIPPING SAUCE
2 teaspoons of avocado oil
4 teaspoons drained, bottled horseradish or horseradish mustard (courtesy of a recent visit to the Dutch Amish market)
2-3 Tbsp minced chives (we liked our sauce with tons of chives)
2 small garlic cloves, minced.
METHOD
1 Pre-heat oven to 400°F. In a large bowl, toss the parsnips with the oil, salt and pepper. Cover with aluminum foil and roast, stirring once or twice, until the parsnips are tender, 20-25 minutes (depending on how tender the parsnips are to begin with). Check often to avoid their getting mushy - especially if they are to be reheated later.
2 Bake uncovered for 5-10 minutes or until the parsnips have achieved the texture you prefer (we prefer them nice and toasty).
3 Combine avocado oil with the horseradish, chives, and garlic and season with salt and pepper.
Serve the warm roasted parsnips with the dip and enjoy.
**Recipe adopted from SimplyRecipes.com
