Before I share the recipe, I should mention how the roasted parsnips taste! They look like beige carrots, but they taste something like a sweet potato, even with a similar texture. I saw all kinds of recipe for parsnips with cayenne, ginger, or garlic, which I could imagine would be delicious. However, I like mine plain and simple!
- Parsnips, peeled
- Olive oil
- Freshly cracked pepper, to taste
- Salt, to taste
- Prepare the parsnips: I chose to leave mine whole because they were relatively thin. You may need to quarter them if large, or julienne the parsnips, if you prefer.
- Layer the parsnips on a baking sheet covered with foil.
- Sprinkle the olive oil over the parsnips, tossing to ensure they are coated.
- Use your pepper mill and salt grinder to add the seasonings to your taste.
- Roast at 450F for 20 - 25 minutes, turning halfway, until browned.
- Let cool and add more salt and pepper, if necessary.
Wasn't that simple?
The best part is that you can make a few for a dinner for two or multiple baking sheets for a party. Easy peasy!
What is the easiest dish you will be making for Thanksgiving?