9 Ingredients
  • 2 pounds parsnips, peeled, cut into 3" lengths, halved, or quartered if large
  • 1/4 cup olive oil
  • kosher salt
  • freshly ground pepper
  • 2 chiles de árbol, crushed, or 3/4 teaspoons crushed red pepper flakes
  • 2 chiles de árbol, crushed, or 3/4 teaspoons crushed red pepper flakes
  • 2 tablespoons unsalted butter
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
Nutrition
396
20% daily value
4 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

31% 20

Saturated

28% 6

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 2

Carbs

18% 53

Carbs (net)

- 39

Fiber

56% 14

Sugars

- 20

Sugars, added

- 4

Protein

8% 4

Cholesterol

5% 15

Sodium

36% 876

Calcium

10% 98

Magnesium

20% 82

Potassium

24% 1124

Iron

12% 2

Zinc

15% 2

Phosphorus

28% 196

Vitamin A

26% 236

Vitamin C

212% 191

Thiamin (B1)

22% 0

Riboflavin (B2)

17% 0

Niacin (B3)

17% 3

Vitamin B6

43% 1

Folate equivalent (total)

52% 207

Folate (food)

- 207

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

1% 0

Vitamin E

49% 7

Vitamin K

56% 67
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