The only people I know who like parsnips are gardeners and farmers. That must be because they are the rare individuals who have tasted fresh parsnips, which are quite sweet when roasted. If you need to be converted to the virtues of this unassuming root, grow your own or specifically ask for recently harvested parsnips at a farm stand. Then roast them to bring out their hidden charm.
SERVES 4
INGREDIENTS:
- 2 pounds parsnips, peeled and sliced into ½-inch-thick rounds
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh rosemary leaves
- Salt and freshly ground black pepper
INSTRUCTIONS:
- Preheat the oven to 425°F. Lightly oil a 9 × 13-inch baking dish.
- In a large bowl, combine the parsnips, oil, rosemary, and salt and pepper to taste. Toss to coat. Arrange in a single layer in the baking dish.
- Roast for about 30 minutes, until the parsnips are well browned and tender, turning once.
- Serve hot.
