Blood Orange Roasted Parsnips

11 Oct 2018

Recipe courtesy Kathryn Pfeffer of the blog One Hungry Bunny Serves 4 Ingredients 4-5 parsnips, peeled and quartered lengthwise 1 fennel bulb, trimmed and chopped 1-2 tablespoons extra virgin olive oil 2 blood oranges, sliced 2 tablespoons fresh rosemary leaves, stems removed Salt and pepper, to taste Directions Preheat oven to 400˚ F. Spread parsnips and fennel evenly in a shallow baking dish or baking sheet. Drizzle with olive oil and spread orange slices and rosemary on top of the vegetables. Bake 35-40 minutes, or until slightly browned. Salt and pepper to taste.
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