How-To Tuesday: Roasted Diced Parsnips

Happy Tuesday! I've been all over the place today - the post office and the grocery store primarily to gather goodies to bake and make yummy casseroles for a friend who had a baby yesterday! (more than a friend, she's like a little sister!!)

Anyhow! I made this last week, and my son really really loves it so I thought that I would share!

Roasted Diced Parsnips

Preheat oven to 375F

Peel and cut two large parsnips in half

Cut lengthwise, then dice into baby-bite sized pieces

Put in roasting pan with 1" of water

Add any spices that you'd like. Parsnips go well with ginger, cinnamon, nutmeg, basil, thyme, and garlic.

Cover and put in oven for approximately 30minutes, or until tender but not mushy.

Allow to cool, covered, so the pieces aren't piping hot when they got into the ice cube trays.

Divide into ice cube trays and freeze overnight, then transfer into Ziploc bags.

Yield: approx. 60 portions

Nutritional Information:


Vitamin A - 0 IU
Vitamin C - 20.3 mg
Niacin - 1.1 mg
Folate - 90 mcg
Thiamine - .12 mg
Pantothenic Acid - .9 mg
Vitamin K - 1.6 mg


Potassium - 573 mg
Sodium - 16 mg
Calcium - 58 mg
Phosphorus - 108 mg
Magnesium - 45 mg
Iron - .9 mg

The flavour is spectacular, and hopefully your kids will really enjoy them! I've been making them for my son sine he was 6months old (he's 11 months now!) and he loves the nutty flavour. They go great with apples and sweet potatoes, so try cooking them all together in a big roasting pan or roast them with squash and puree for a nice wintery meal!