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Roasted Parsnips with Goldenberries

Boldly flavored‚ this memorable side dish is a wonderful way to enjoy Goldenberries as part of a main meal.


1½ pounds Parsnips
3 Tbsp melted Coconut Oil, divided

1 Tbsp Shallots, minced
1 Tbsp fresh Sage Leaves, minced
3 Tbsp Navitas Organics Goldenberries
1 Tbsp White Balsamic Vinegar
1 Tbsp Celery Leaves, minced
2 Tbsp fresh Parsley leaves
Sea Salt and fresh Black Pepper


Preheat the oven to 400 degrees F.

Slice the parsnips into ¼–inch rounds. Transfer to a baking sheet and toss with 1 tablespoon coconut oil, ¼ teaspoon sea salt, and plenty of freshly ground black pepper. Spread the parsnips out as thinly as possible. Roast until tender and golden, about 20 minutes.

While the parsnips are cooking, heat the remaining 2 tablespoons coconut oil over medium-high heat. When the oil is hot, add the shallots, and cook for one minute. Add the sage, Goldenberries, and ¼ teaspoon sea salt, and cook for 2–3 minutes, until dried goldenberries swell and begin to turn round. Pour in the balsamic vinegar and add the celery leaves, and cook for 1 minute longer. Remove from heat and pour over cooked parsnips. Mix in the parsley leaves, and transfer to a serving dish.

Makes 4 servings


Submitted by Julie Morris