P N P Parsnips Pineapple
Elevate your side dish game with this delightful P N P Parsnips Pineapple recipe, a perfect fusion of earthy parsnips and naturally sweet pineapple, kissed with a warm spice blend of cinnamon and ginger. Roasted to golden perfection, the parsnips develop a caramelized richness, while the pineapple adds a bright, juicy contrast. The honey-spiced olive oil coating brings everything together with a touch of sweetness and a hint of heat, making this dish as vibrant in flavor as it is in appearance. Ready in just 35 minutes, this versatile recipe works beautifully as a holiday side dish or a creative addition to your weeknight meals. Garnish with fresh parsley for a pop of color and extra freshness to complete this irresistible roasted medley. Perfect for those seeking unique roasted vegetable recipes or tropical-inspired side dishes!
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Recipe Information
Ingredients
- 500 grams parsnips
- 250 grams pineapple (fresh or canned in juice, not syrup)
- 2 tablespoons olive oil
- 1 tablespoon honey
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground ginger
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
Peel the parsnips and cut them into evenly sized sticks, about 1 cm (half an inch) thick. If the cores are tough or woody, remove them.
If using fresh pineapple, peel, core, and cut into bite-sized chunks. Drain well if using canned pineapple.
In a large mixing bowl, combine olive oil, honey, ground cinnamon, ground ginger, salt, and black pepper. Whisk until blended.
Toss the parsnip sticks in the honey-spice mixture until evenly coated.
Spread the parsnips on the prepared baking sheet in a single layer. Roast in the preheated oven for 15 minutes.
After 15 minutes, remove the baking sheet from the oven and add the pineapple chunks. Toss or stir gently, ensuring all ingredients are spread out again in a single layer.
Return the baking sheet to the oven and roast for an additional 10 minutes, or until the parsnips are golden and tender, and the pineapple is lightly caramelized.
Remove from the oven and transfer to a serving platter. If desired, garnish with freshly chopped parsley for a pop of color and flavor.
Serve warm as a side dish or unique addition to a holiday spread.
Nutrition Facts
Calories |
906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1841 mg | 80% | |
| Total Carbohydrate | 134.4 g | 49% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 65.1 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2084 mg | 44% | |
*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.
