Gingered Parsnips with Toasted Almonds
From Keys to the Kitchen by Aida Mollenkamp.- Ingredients:
- 2 lb. parsnips, trimmed and cut into 1 in. pieces
- 1/4 c. maple syrup
- 2 Tbsp. canola, grapeseed, or peanut oil
- 6 garlic cloves, smashed
- Kosher salt
- Freshly ground black pepper
- 1 Tbsp. unsalted butter
- 1/2 in. piece fresh ginger, peeled and grated
- 2 Tbsp. toasted, sliced almonds
Heat the oven to 450 degrees Fahrenheit and arrange a rack in the upper third.
Combine the parsnips, syrup, oil, and garlic on a large rimmed baking sheet, season with salt and pepper, and toss to coat thoroughly.
Roast, turning occasionally, until fork-tender, about 40 minutes. Remove from the oven, season to taste with salt and pepper, add butter and ginger, and toss to coat. Sprinkle with the almonds and serve.