Roasting parsnips brings out their natural sweet and nutty flavor.
Yield: 4 to 6 servings
- 1 1/2 lbs. parsnips
- 1 Tbsp. olive oil or vegetable oil
- Salt to taste
- Preheat oven to 375°F. Peel carrots and trim off ends. Cut parnips in long, even sticks being sure to cut out any tough or woody core.
- Put cut parsnips in a large baking dish and drizzle with the oil. Toss to coat parsnip pieces thoroughly. Sprinkle with salt and pop the dish in the oven. Bake until parsnips are starting to brown on the bottom, about 20 minutes. Stir and continue roasting until parsnips are tender with lovely brown edges, about 20 more minutes. Serve hot, warm, or at room temperature.