Dish of sliced parsnips sprinkled with goldenberries and topped with parsley and celery leaf

Roasted Parsnips with Goldenberries Recipe

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

INGREDIENTS

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

DIRECTIONS

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 | Luminberry

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Image of Roasted Parsnips with Goldenberries Recipe

Servings

4

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

Ingredients

  • 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, minced

  • Sea salt and ground black pepper

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Directions

  1. Preheat the oven to 400°F.

  2. 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.
  3. 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.

  4. Pour in the balsamic vinegar and add the celery leaves, and cook for 1 minute longer. Remove from heat and pour over cooked parsnips.

  5. Mix in the parsley leaves, and transfer to a serving dish.