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Martha Stewart Living, September 2015

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Credit: Linda Pugliese

Recipe Summary test

prep:
15 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees. Pulse pumpkin seeds in a food processor until finely ground. Toss parsnips with oil and ground seeds in a large bowl until evenly coated; season with 1 teaspoon salt and pepper to taste. Arrange in a single layer on 2 rimmed baking sheets. Bake, rotating sheets and tossing parsnips halfway through, until golden brown and crisp, 20 to 25 minutes. Serve immediately.

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