Breastfeeding Friendly Rosemary-Garlic Roasted Parsnips
Total time45 min
Prep time10 min
Cook time35 min
4.7(6)
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Learn more →Ingredients
4 servings
- 2 lb parsnips, peeled and cut into 2-inch sticks
- 3 tbsp olive oil
- 6 cloves garlic, lightly smashed and peeled
- 2 tbsp fresh rosemary, roughly chopped
- ½ tsp ground ginger
- ¾ tsp fine sea salt
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Can be omittedflat-leaf parsley
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 parsnips and garlic cloves with the olive oil, rosemary, ground ginger, and sea salt until every piece is evenly coated.
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