Roasted Parsnip Medley
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
48
Spice
56
Sweetness
53
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Lemon Pepper Seasoning1 large
Cauliflower (head)910 g
White Potatoes910 g
Parsnip (peeled)Directions:
1
Preheat the oven to 400 degrees F
2
In a small pot, combine the 1/4 cup plus 2 tablespoons reserved garlic-pepper oil and the lemon pepper seasoning
3
Heat over low heat until just warm
4
Remove from the heat and let sit for 10 minutes to allow the lemon pepper seasoning to infuse the oil
5
Cut the large thick stems off the head of cauliflower
6
Break the head up into small florets
7
Slice the potatoes and parsnips in approximately 1-inch thick pieces
8
Place all the vegetables into a large bowl, add the half the seasoned oil, and toss to coat
9
Add the remaining oil and toss again
10
Transfer to 2 baking sheets and roast until lightly brown and tender, 35 to 40 minutes
11
If the vegetables start to brown too quickly, loosely cover with foil
12
Transfer to a serving bowl