Roasted Parsnips (Gezer Lavan)

Roasted Parsnips (Gezer Lavan)

Pareve and vegan. Serves 12rsz parsnips copy


  • 3 lbs. parsnips, peeled and quartered lengthwise
  • 8 shallots, halved
  • 1/4 cup olive oil
  • Kosher salt and ground pepper
  • Tapenade for serving


  1. Preheat oven to 450º.
  2. Toss parsnips and shallots with oil in a plastic bag, place on 2 baking sheets with rimmed sides.
  3. Season with salt and pepper.
  4. Roast about 15 min. and then turn vegetables.
  5. Continue roasting another 15-20 min. until golden brown.
  6. Serve with tapenade (black olive, mixed olive, or green olive).

You can substitute carrots for the parsnips or roast a combination of parsnips and carrots.

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