Irresistibly Flavorful Parsnips With Spiced Peanuts & Garlic Yogurt
Delight in the unique flavors of roasted parsnips paired with spiced peanuts and creamy garlic yogurt.
Equipment
- Oven
- Skillet
- Baking Sheet
- Mixing bowl
Ingredients
For the Roasted Parsnips
- 4 medium Parsnips Substitute with sweet potatoes or carrots if desired.
- 2 tablespoons Extra Virgin Olive Oil Enhances flavor and richness.
- 1 teaspoon Sea Salt Adjust to taste.
- 1 teaspoon Smoked Paprika Use regular paprika for milder flavor.
- 0.5 teaspoon Cayenne Pepper Adjust to taste or omit.
For the Spiced Peanuts
- 1 cup Peanuts Use raw or roasted; almonds or cashews can be substituted.
For the Garlic Yogurt
- 1 cup Full-Fat Greek Yogurt Can swap with plant-based yogurt.
- 2 cloves Garlic Minced, or use garlic powder if unavailable.
- 1 tablespoon Lemon Juice Lime juice is a good substitute.
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C).
- Peel and chop the parsnips into even-sized pieces, then combine with olive oil, sea salt, smoked paprika, and cayenne in a bowl.
- Spread the seasoned parsnips on a parchment-lined baking sheet and roast for 25-30 minutes until golden brown and tender.
- Toast the peanuts in a skillet over medium heat with olive oil, smoked paprika, and salt for about 3 minutes, stirring frequently.
- In a bowl, mix Greek yogurt with minced garlic, a pinch of salt, and lemon juice until smooth and creamy.
- Assemble by topping the roasted parsnips with spiced peanuts and dolloping on the creamy garlic yogurt. Drizzle with olive oil before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispness.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 200mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 20IUVitamin C: 15mgCalcium: 5mgIron: 8mg
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