![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2025\/06\/Mindy-Foxs-Roasted-Parsnips-with-Zaatar-and-Aleppo-Pepper.jpg\")
Mindy Fox’s Roasted Parsnips with Za’atar and Aleppo Pepper<\/p>\nMindy Fox’s Roasted Parsnips with Za’atar and Aleppo Pepper<\/p>\n
<\/p>\n
2 tsp. za’atar<\/p>\n
1\/4 tsp. Aleppo pepper<\/p>\n
1\/2 tsp. coarse salt<\/p>\n
2 pounds parsnips<\/p>\n
2 T. olive oil<\/p>\n
<\/p>\n
Preheat the oven to 425 F wiith the rack in the middle of the oven. In a small bowl, mix together the za’atar, Aleppo pepper and salt. Peel the parsnips, cut them in half lengthwise (if they’re very fat, cut them into quarters) and, in a bowl, toss them with the oil and spice mixture to coat. Arrange the parsnips in a single layer on a rimmed baking sheet or baking dish. Roast for 20 minutes, then, using tongs or a spatula, turn and stir the parsnips. Continue roasting until golden, blistered and tender, 10 to 15 minutes more. The za’atar will blacken. Remove from the oven and taste – if needed, you can sprinkle more of the salt and spices on the parsnips. Serve warm or at room temperature.<\/p>\n","protected":false},"excerpt":{"rendered":"
Mindy Fox’s Roasted Parsnips with Za’atar and Aleppo Pepper 2 tsp. za’atar 1\/4 tsp. Aleppo pepper 1\/2 tsp. coarse salt 2 pounds parsnips 2 T. olive oil Preheat the oven to 425 F wiith the rack in the middle of the oven. In a small bowl, mix together the za’atar, Aleppo pepper and salt. Peel the parsnips, cut them in half lengthwise (if they’re very fat, cut them into quarters) and, in a bowl, toss them with the…<\/p>\n