Roasted Parsnips
"Sweet caramelized flavor.
If you grow your own, leave them in the ground for a few weeks at below-freezing temperatures so the starch has time to change into sugar.
Make sure to cut out the woody center.
This recipe really lets their natural flavor shine!
I got this recipe from an online newspaper, and hastily copied it down. Posted here for safe keeping."
photo by Leggy Peggy
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 1 1⁄2 lbs parsnips
- 3 tablespoons olive oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon paprika
- fresh coarse ground black pepper
directions
- Preheat oven to 450.
- Peel the parsnips and cut into french-fry sized sticks, avoiding the woody center.
- Toss parsnips with remaining ingredients, and place on a rimmed baking sheet.
- Roast until the edges brown, and the parsnips are tender, about 20 minutes.
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Reviews
-
What a wonderful way to prepare parsnips. It's lucky that they are on sale this week, because I will be buying lots more to make this again and again. My only change was to use smoked paprika. Next time I'll make one more change -- I'll double the recipe. We loved these. I noticed that you have posted only two recipes. If you have more like this, you'd better get busy posting them. Thanks for a real winner. -
I love parsnips and this recipe does them justice. I used hot paprika and a generous amount of pepper. Simple easy, tasty recipe. I only sprayed them with "No Oil" - didn't use any Olive oil
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