Eosinophilic Esophagitis Friendly Basil Roasted Parsnips
Total time40 min
Prep time10 min
Cook time30 min
4.8(28)
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Learn more →Ingredients
4 servings
- 2 lb parsnips, peeled and cut into 3-inch wedges
- 3 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- ¼ cup fresh basil leaves, torn
- 1 tbsp fresh lemon juice
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a large bowl, toss the parsnip wedges with the olive oil, minced garlic, salt, and ground ginger until evenly coated.
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