Wednesday, August 3, 2011

Parsnips > Carrots

Yes this is true. Parsnips are way better than carrots. Parsnips are from the same family of carrots but look much different. I cook these almost the exact same way I cook my other roasted vegetables (carrots, asparagus). However, I felt inclined to share this recipe with you because this is one of those vegetables that most people do not know about and would never buy at the grocery store.
1 Bag of Parsnips
Olive Oil
Kosher Salt
Freshly Ground Pepper
Preheat oven to 475 degrees.
Line cooking sheet with aluminum foil (easy cleanup).
Wash, peel and cut parsnips into 2-3 inch pieces. When you get to the "head" of the parsnip, cut it into a 2-3 inch piece but also half it because it is very thick.
Toss parsnips in olive oil.
Sprinkle salt and pepper over the parsnips.
Roast for 20-30 minutes. Make sure you turn them with a spatula ten to fifteen minutes through to ensure they do not stick to the pan.
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