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.
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Is there any wine left? 
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.
Love that idea! I’ll try the turnips soon! Thanks!
Great side dish.
Katie,
I made these tonight with carrots and potatoes….SO good! Thanks for a great idea!