Roasting parsnips brings out their naturally sweet and nutty flavor. I like to cut them into long, slim pieces, which look quite elegant on a plate, but if you prefer chunks or slices, they roast up nicely that way too.
Yield: 4 to 6 servings
- 1 1/2 pounds parsnips
- 1 Tablespoon olive oil or vegetable oil
- Sea salt to taste
- Preheat oven to 375°F. Peel the parsnips and trim off ends. Cut the parsnips in long, even sticks and cut out the tough, woody core that runs up their centers. All the roasting in the world won't improve the flavor (or texture) of that part, so just cut it out.
- Put the trimmed parsnips in a large baking dish and drizzle with the oil. Toss to coat the parsnip pieces thoroughly. Sprinkle with salt and pop the dish in the oven. Bake until the parsnips are starting to brown on the bottom, about 20 minutes. Stir and continue roasting until the parsnips are tender to the bite with lovely brown edges, about 20 more minutes. Serve hot, warm, or at room temperature.