Kale and Parsnips
Transform your side dish game with this vibrant and nutritious Kale and Parsnips recipe! Perfectly roasted parsnips, seasoned with a touch of paprika for a smoky kick, pair beautifully with tender, garlicky sautéed kale. This wholesome dish comes together in just 40 minutes and highlights simple, fresh ingredients you likely already have in your kitchen. A drizzle of zesty lemon juice ties everything together, making it a versatile option for a healthy dinner, a festive holiday spread, or a meal prep addition. Packed with fiber, vitamins, and bold flavors, this recipe serves four and is a tantalizing way to enjoy seasonal veggies at their best.
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Recipe Information
Ingredients
- 4 medium Parsnips
- 1 bunch Kale
- 3 tablespoons Olive oil
- 3 large Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 tablespoon Lemon juice
- 3 tablespoons Water
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel the parsnips and cut them into evenly-sized sticks or rounds, about 1/2-inch thick.
Place the parsnips on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, and season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the paprika. Toss to combine.
Spread the parsnips in an even layer and roast in the oven for 20-25 minutes, flipping halfway through, until golden brown and tender.
While the parsnips are roasting, wash the kale thoroughly and remove the tough stems. Tear the leaves into bite-sized pieces.
Peel and finely mince the garlic cloves.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
Add the kale to the skillet along with 3 tablespoons of water. Sprinkle with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Cook the kale, stirring frequently, for 5-7 minutes or until wilted and tender. If necessary, add an additional tablespoon of water to prevent sticking.
Remove the skillet from heat and drizzle the kale with lemon juice. Toss to combine.
To serve, arrange the roasted parsnips on a platter and top with the sautéed kale. Serve warm and enjoy!
Nutrition Facts
Calories |
905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 3049 mg | 133% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 22.6 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 708 mg | 54% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2391 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
