Pannas Rhost (Roasted Parsnips)

In keeping w/ trying to craft recipes from my heritage, here we have Cymru (Wales) represented as I’m 1/8 Welsh (“Cymro ydw i.”).

I’m slowly trying my hand at learning Welsh (“Dw i’n dysgu Cymraeg.”) And one of the first veggies I learned was pannas = parsnips. It certainly made me chuckle as I thought, “Well I didn’t need to know that. I don’t even know what a parsnip is!”

Well, now I DO know what a parsnip is, AND now I know mae pannas yn flasus (“parsnips are yummy!”)!

Happy. Belly.

Pannas Rhost (Roasted Parsnips) Recipe

Ingredients

• 1 1/2 lb parsnips, trimmed, peeled, and cut into sticks that are about 1/3″ in diameter
• 3 Tbsp extra virgin olive oil (EVOO)
• 1 tsp dried oregano
• 1/2 tsp ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp pink Himalayan salt
• 1/4 tsp dried basil

Directions

1. Line 2 large baking sheets with parchment paper, then set aside.
2. Preheat oven to 425^◦ F.
3. In a large Ziploc bag, toss sticks of 1 1/2 lbs parsnips, 3 Tbsp EVOO, 1 tsp dried oregano, 1/2 tsp ground black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp dried basil until evenly and well-coated.
4. Place seasoned parsnip sticks – evenly spaced – in a single layer on prepared baking sheets.
5. Bake 20-25 mins, until golden brown – flipping at about the 10 min mark.

Nutrition Facts
Servings: 4
Amount per serving
Calories	120
% Daily Value*
Total Fat 10.6g	14%
Saturated Fat 1.5g	8%
Cholesterol 0mg	0%
Sodium 111mg	5%
Total Carbohydrate 7.1g	3%
Dietary Fiber 2.1g	7%
Total Sugars 1.8g
Protein 0.5g
Vitamin D 0mcg	0%
Calcium 20mg	2%
Iron 0mg	2%
Potassium 148mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

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