Roasted Parsnips with Bold Parmesan & Garlic

Recipe Summary


Tangy parmesan stars in this roasted root vegetable recipe.

Recipe Servings: 6 portions
Recipe Preparation Time: 15 minutes
Recipe Cook Time: 20 minutes


1 tbsp Lucini® Extra Virgin Olive Oil
6 cups parsnips, peeled and diced
1/3 cup Lucini® Bold Parmesan & Garlic Dressing
Zest of 1 orange
Salt and black pepper


Pre-heat oven to 425°. Place sheet pan in oven for 10 minutes to warm. Meanwhile, toss parsnips with olive oil and season well with salt and black pepper. Roast on the hot sheet pan until golden brown and tender. Remove from oven and toss with dressing and orange zest. Serve warm.


Chef Caprial Pence is the chef and co-owner of Caprial's Bistro in Portland, Oregon, which opened in 1992. Shortly after graduating from the Culinary Institute of America, Caprial was named Best Chef: Pacific Northwest by the James Beard Foundation, the first female recipient of this prestigious award.