When I was a kid, my mother loved parsnips.
"They taste like candy!" She'd chirp as she ate them, and I would look on in disbelief. How could she like those vile things that resembled ghostly carrots? I refused to eat them until I became an adult.
Truth be told, parsnips never were my favorite but I've been on a roasted vegetable kick these days. Somehow, a turn in the oven with herbs and spices while they roast up all golden makes vegetables seem even more appealing to me. I served these with buttermilk chicken and tossed them in with some roasted sweet potatoes, which was really delicious. Give them a go and even your more reluctant vegetable eaters just might be asking for seconds!
Ingredients:
2 1/2 lbs of parsnips (or carrots!) peeled and cut into 3x1/2 inch strips
1 tbsp finely chopped fresh rosemary, plus about 5 more sprigs
2 large garlic cloves, minced
2 tbsp olive oil
3/4 tsp of cumin
Pre-heat the oven to 450 F.
In a large bowl, toss together the parsnips, rosemary, garlic cloves, olive oil, and cumin until everything is evenly coated. Spread onto a baking sheet in a single layer and top with more sprigs of rosemary. Roast in a hot oven for about 10 minutes, then stir and roast for another 10-15 minutes until everything is tender and golden.
Remove from the oven and remove the rosemary sprigs, crumbling the leaves over top. Taste a parsnip and add salt, pepper, and more cumin if you wish. Serve immediately.
Serves 6
Adapted from Bon Appetit
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