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simple sunday: roasted parsnips

January 9, 2011

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.

4 Comments leave one →
  1. Kathleen Cooper permalink
    January 9, 2011 10:05 pm

    Katie, sometimes I’ll add a little honey to the oil…very good. I do this to turnips all the time and they are wonderful too.

  2. January 12, 2011 10:19 pm

    Great side dish.

  3. Christina permalink
    January 20, 2011 7:05 pm

    Katie,
    I made these tonight with carrots and potatoes….SO good! Thanks for a great idea!

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