Pescatarian Basil Roasted Parsnips

Total time40 min

Prep time10 min

Cook time30 min

4.8

(28)

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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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