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.
Ingredients:
1 Bag of Parsnips
Olive Oil
Kosher Salt
Freshly Ground Pepper
Directions:
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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