Low Iodine Rosemary-Garlic Roasted Parsnips

Total time45 min

Prep time10 min

Cook time35 min

4.7

(6)

Low Iodine Rosemary-Garlic Roasted Parsnips

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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
Chef's tip
Fine sea salt and table salt measure the same - no conversion needed.
1 tbsp fresh lemon juice

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

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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