Tag: Parsnips

roasted parsnips

parsnips roasted vegetables garlic oil

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This is almost too simple to call a recipe. But it’s so good it needs to be written! Have you ever eaten a parsnip? They look like white carrots, but they don’t taste like a carrot, exactly—they have a sweet, rich flavor that’s vaguely licoricey, and when you roast them, you won’t believe how yummy they are.

While you’re roasting these, you could toss in a green vegetable to roast, like roasted brussels sprouts or roasted broccoli with garlic. Or you can serve them with one of my all-time favorite foods: brussels sprouts with mustard & caper sauce. You could also make a complete meal by serving the parsnips with a big salad—I’d suggest the spinach salad with hazelnuts and rosemary-balsamic vinaigrette, or the wilted spinach salad with olives & garlic-balsamic vinaigrette. These parsnips also make a nice side to a bowl of lentil soup.

1 pound of parsnips, rinsed, stem ends cut off, and sliced lengthwise, unless very small. (Don’t cut off the long root end—that part gets crispy and yummy in the oven.) You don’t need to remove the core of Alaskan parsnips—they don’t get tough or woody, even when they are large.
1-2 tablespoons of extra-virgin olive oil. If you have garlic oil (recipe follows), so much the better, but plain olive oil is fine, too.
¼- ½ teaspoon of sea salt or kosher salt

Preheat your oven to 450 degrees. Coat a large baking sheet with non-stick spray or oil. (This makes clean-up a lot easier.) Dry the parsnips in a kitchen towel, and toss them in a big bowl with olive oil and salt. Roast in the oven until the parsnips are tender and getting brown and crispy on the root ends, and on the parts that touch the pan. Remove from the oven and eat hot, right out of the oven. Try not to burn your mouth.

garlic oil
Mash or mince 3 or 4 garlic cloves and cover with ½ cup extra-virgin olive oil. Let steep for 30 minutes if you have time. Strain out the garlic and store the oil in the refrigerator.