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Sauteed Parsnips, Carrots & Watermelon Radish

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Sweet and a bit nutty, parsnips are easy on the stomach, high in calcium, and the perfect side to a heavy main meal. Watermelon radish stimulates digestion and adds a pop of color to this nourishing root vegetable saute. You can also substitute with other favorite roots such as turnips and celeriac.

Further Food Commentary:

Forget the romaine—this side dish is a tasty and filling switch-up to a traditional leaf salad. Parsnips have a sweet flavor, making them an ideal pairing with a more heavy, savory meal like grilled steak or salmon. And, with their bright red color, watermelon radishes provide phytochemicals that can help protect against harmful UV rays we need to be especially wary of during these summer months!

By Rachel Paul, MS, RD
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Sauteed Parsnips, Carrots & Watermelon Radish

Stars ( Reviews)

  • Prep Time:10 minutes
  • Cook Time:10 minutes
  • Servings: 8

Ingredients

2 cloves garlic (minced)
2 tablespoons extra virgin olive oil
1 pound of carrots (peeled and cut into matchsticks)
½ pound of parsnips (peeled and cut into matchsticks)
1 watermelon radish (about half pound, peeled and cut into matchsticks)
½ teaspoon sea salt
1 tablespoon honey
1 tablespoon apple cider vinegar
1 sprig fresh thyme (chopped)
1 sprig fresh parsley (minced, for garnish)

Instructions

  1. In a medium skillet, heat olive oil.
  2. Add garlic and sauté for one minute, being careful not to burn.
  3. Add carrots, parsnips, watermelon radish, and salt.
  4. Cook over medium heat, stirring often, for 5-7 minutes.
  5. Stir in honey, apple cider vinegar, and thyme. Garnish with parsley and serve.
In a medium skillet, heat olive oil. Add garlic and sauté for one minute, being careful not to burn. Add carrots, parsnips, watermelon radish, and salt. Cook over medium heat, stirring often, for 5-7 minutes. Stir in honey, apple cider vinegar, and thyme. Garnish with parsley and serve.

Nutrition Information

Per Serving:  Calories: 89; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 194mg; Potassium: 363mg; Carbohydrate: 14g; Fiber: 4g; Sugar: 7g; Protein: 1g

Nutrition Bonus:   Vit A: 190%; Vit C: 22%

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2 thoughts on “Sauteed Parsnips, Carrots & Watermelon Radish”

  2. Nancy Simmons

    Looks like a good recipe, but I’ve never seen a matchstick shaped like a quarter! The photo shows vegetables sliced into rather thick rounds.

    Reply ↓

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