Roasted Parsnip Guacamole
This tasty spin on guacamole is the perfect afternoon snack, dinner party appetizer, or movie night dish.
Servings 4 as a snack
- 3 large parsnips scrubbed and trimmed
- 1 tbsp olive oil
- 3 large avocados or 4 small
- 1/2 red onion diced
- 2-3 cloves garlic crushed
- 1 lime juiced
- Sea salt to taste
- Ground black pepper to taste
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Use a cutting board to slice the parsnips into thin 1/4" circles. As you get towards the head of the parsnips, you may need to slice the circles in half to get a similar size. Toss with olive oil, salt, and pepper, and lay flat on the baking sheet. Bake for 10-15 minutes, or until slightly browned and tender.
In the meantime, prepare the guacamole. In a large bowl, combine the ripe avocados, onion, garlic, and lime juice. Smash the avocados with a fork or spoon. When the parsnips are finished cooking, add them in, and mix until well combined. Season with salt and pepper to taste. Enjoy!
Serving: 1serving | Calories: 372kcal | Carbohydrates: 37g | Protein: 5g | Fat: 26g | Saturated Fat: 4g | Sodium: 23mg | Potassium: 1204mg | Fiber: 17g | Sugar: 7g | Vitamin A: 220IU | Vitamin C: 41mg | Calcium: 71mg | Iron: 2mg