Roasted Parmesan Parsnips

19th January 2016

Parsnip FriesWhenever I’ve had spaghetti for dinner, I always have leftover marinara sauce. I love using it for dipping the following day. My husband is a great baker, so often he’ll make some garlic bread sticks or sour dough pretzels. But this time I was off from work, so I wanted to make our dipping snack!

I decided on Sprouted Kitchen’s Roasted Parmesan Parsnips – yum! The sweet taste of parsnips, umami taste of parmesan, and fresh rosemary! Baked in the oven, the only fat used in this recipe is the parmesan cheese – so enjoy these guilt-free fries!

Parsnips

Parsnips

Parsnips

Roasted Parmesan Parsnips, serves about 4 as a side

  1. Preheat the oven to 425 F / 215 C. Line a baking sheet with parchment paper.

  2. Cut the parsnips into wedges or halves depending on the thickness. Since they taper so much, you can use the ends whole then cut the fat top into fourths. Try to get them as evenly sized as possible.

  3. In a large bowl, beat the egg whites until frothy with 2 tsp dried oregano.

  4. Working with about half of the parsnips at a time, toss in the egg white and then gently roll in the parmesan cheese. Place each parsnip on the baking sheet, with space in between. Sprinkle the fresh rosemary and generous amounts of fresh pepper and salt. You may even want to give one more sprinkling of parmesan, you want them pretty well doused.

  5. Bake the wedges about 20-25 minutes until crispy and cooked through. Rotate and test them after 15 minutes baking as the size of parsnips will vary. Serve with tomato sauce and enjoy!

Zucchini Pizza Boats

1st February 2015

Zucchini Pizza Boats

One of my favorite ways of preparing vegetables is by roasting them in the oven. Slicing up veggies and tossing them with a little bit of oil and salt before letting them bake in the oven for half an hour makes the perfect side! Combinations are limitless!

Zucchini pizza boats combine my love of roasted vegetables with pizza. They are easy and delicious! Plus you can be creative and add whatever toppings you’d like!

Zucchini Pizza Boats

Zucchini Pizza Boats

Zucchini Pizza Boats

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cut off the ends of the zucchini and slice lengthwise. With a spoon, hollow out the middle.
  3. Arrange a baking tray with baking paper and the zucchini slices.
  4. Spoon in marinara sauce, then whatever toppings you’d like.
  5. Bake in the oven for 30 minutes.
  6. Serve with pasta topped with the leftover marinara sauce and enjoy!

Lisa’s Marinara Sauce

  1. Place a large sauce pan on a medium-high heat. Once the pan has heated up, and olive oil and crushed dried peppers.
  2. As soon as the oil becomes fragrant, add the shallots and garlic. Saute for about 3 minutes.
  3. Add the rest of the ingredients and stir to combine. Bring to a boil, then reduce heat, cover, and let the sauce simmer for 15-20 minutes.
  4. After the 15-20 minutes, remove the cover and, using a potato masher, crush the tomatoes until you have a nice, thick sauce.