simple sunday: roasted parsnips
Roasted parsnips are a really easy side and the method can also be used on other root vegetables, like carrots or sweet potatoes.
Start by peeling the parsnips like you would do with a carrot. Then slice them into 1/4″ to 1/2″ thick slices. Arrange them on a cookie sheet in an even layer and drizzle olive oil, salt and pepper on them.
Roast them in the oven at 400 for 40-50 minutes, flipping the parsnips halfway through cooking.
The outside of the parsnips caramelizes, giving them a nice, mildly sweet flavor.