Roasted Parsnips with Red Pepper Pesto

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  • Level: Easy
  • Total: 50 min
  • Active: 15 min
  • Yield: 4 servings
Simply roasted parsnips get dressed up with a quick pesto, roasted peppers, almonds, garlic and a touch of sweet paprika in this appetizing weeknight side dish.


  1. Toss 1 1/2 pounds parsnips (peeled, halved lengthwise and cut into 3/4-inch chunks) with 2 tablespoons olive oil, 1/2 teaspoon ground coriander and a pinch each of salt and pepper. Roast at 425˚ F until browned, 25 minutes. Puree 1/2 cup roasted peppers, 1 garlic clove, 2 tablespoons each slivered almonds and olive oil, 2 teaspoons lemon juice and 1/4 teaspoon each smoked paprika and kosher salt in a food processor. Top the parsnips with the pesto and cilantro.