I made these roasted parsnips the other night. My 10 year old daughter came to the dinner table and said, “mmmm, homemade fries!”. Like any good Mom, I just said, “mmm hmmm” and let it go. After she had eaten nearly all of them, I asked her (with a smirk on my face), how they were. She said they were great, different than usual but really good. I told her they were parsnips. She had never heard of them.
Parsnips are a root vegetable and look a lot like a white carrot (remind you of the book Bunnicula?).
They are a bit less starchy than a potato but a little sweeter than a carrot. Regardless of what they are, they taste good and provide a nice bit of variety to your ‘routine’.
Level of Difficulty: Easy
Time Required: Prep Time – 5 min; Cook Time – 20-25 min
Extra Virgin Olive Oil
Salt and Pepper
Preparing Roasted Parsnips:
Preheat oven to 450 degrees. Wash and peel the parsnips. Cut into equal sized pieces. Toss with salt, pepper and olive oil.
Place on baking sheet and roast until crisp-tender. I generally go about 20-25 minutes.
If you want to remember the color(#7 in our list), sprinkle with some chopped parsley.
Add some other spices to the salt and pepper for either color or flavor like garlic powder or chili powder.
I use this method to roast butternut squash and turnips as well. When you have a group, use all three to add some variation and some color. – Denise