Though parsnips resemble carrots they're never eaten raw. Here they reach their peak of flavor by being steamed, then roasted with tender, rich results.
*1/2 teaspoon ground black pepper
*2 teaspoons extra virgin olive oil
*1/2 teaspoon sea salt
*2 tablespoons freshly squeezed lemon juice
*1 teaspoon chopped thyme
*3 cups parsnips sliced on the bias in 1/2-inch-thick pieces
*3 cups carrots sliced on the bias in 1/2-inch-thick pieces
*3 cups rutabaga cut into wedges
Steam parsnips, carrots and rutabaga over boiling water for 6 minutes, until half cooked. Alternatively, place vegetables in a microwavable dish with 1/2 inch water, cover loosely and microwave for 4 minutes.
Preheat oven to 375°F. Drain vegetables and toss with thyme, olive oil, lemon juice, pepper and salt. Spread on a rimmed baking sheet lined with parchment paper and roast for 35 minutes, until vegetables are caramelized and tender.
Per serving (about 5oz/154g-wt.): 90 calories (15 from fat), 1.5g total fat, 0g saturated fat, 2g protein, 18g total carbohydrate (5g dietary fiber, 8g sugar), 0mg cholesterol, 190mg sodium
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