Why does everybody always forget about parsnips? Show the root veggie a little love and roast it simply with olive oil and salt.
4 parsnips
1/2 cup olive oil
salt, as needed
Preheat the oven to 375 degrees F.
Peel the parsnips and slice them lengthwise into thin wedges. Place the parsnips in a bowl. Drizzle them with the olive oil and toss them to coat them completely in the oil.
Place the parsnips in an even layer on a baking sheet. Season the parsnips with salt. Place the baking sheet in the oven and bake at 375 degrees F for 30 minutes or until the parsnips are tender and lightly browned.
Serve the roasted parsnips immediately.
Cut the parsnips into similar sizes for even cooking.
Don't overcrowd the baking sheet so the parsnips roast evenly.
For extra flavor, sprinkle grated Parmesan cheese over the parsnips before roasting.
Try adding a drizzle of honey or maple syrup for a touch of sweetness.
Try different seasonings like garlic powder, onion powder, or chili flakes for a flavor boost.
A parsnip is a root vegetable similar to a carrot but with a sweeter, nuttier flavor.
Look for parsnips that are firm, smooth, and free of soft spots or blemishes. Smaller parsnips tend to be sweeter.
Yes, carrots can be used as a substitute, but keep in mind that the flavor will be different as parsnips have a unique taste.
It is recommended to peel the parsnips before roasting to remove any tough skin .
Yes, feel free to experiment with adding herbs such as rosemary or thyme, or spices like cumin or paprika.
The parsnips should be tender and lightly browned when they are done roasting. You can test for doneness by piercing them with a fork.
You can roast a variety of vegetables alongside the parsnips, such as carrots, potatoes, or Brussels sprouts.
Leftover roasted parsnips can be reheated in the oven at a low temperature to maintain their texture.
Store leftover roasted parsnips in an airtight container in the refrigerator for up to 3-4 days.
Baking Sheet: For baking the parsnips in the oven, providing an even surface for them to roast and develop a nice caramelization.
Knife: To peel and slice the parsnips lengthwise into thin wedges before roasting. Be careful not to cut yourself!
Mixing Bowl: For tossing the parsnips with olive oil to evenly coat them before they are placed on the baking sheet.
Oven Mitts: To protect your hands when removing the hot baking sheet from the oven after the parsnips have finished roasting. Safety first, folks!
Grilled Pork Chop: The earthy sweetness of roasted parsnips pairs perfectly with a juicy grilled pork chop. The slight char on the chop will complement the caramelized edges of the parsnips.
Roasted Chicken: The simplicity of roasted parsnips is a great side for a flavorful roasted chicken.
Herb Roasted Salmon: Bright flavors of and herbs in the salmon will brighten up the roasted parsnips, adding a refreshing contrast to the dish.
Maple Glazed Brussels Sprouts: A sweet and savory combination of maple glazed brussels sprouts will play off the subtle sweetness of the parsnips, creating a well-balanced side dish with different textures.
Parsnip and Goat Cheese Crostini: Spread a layer of goat cheese on crostini and top it with chopped roasted parsnips for a sophisticated appetizer that will impress your guests.
Parsnip Puree: Blend the roasted parsnips with a bit of cream and butter to create a velvety parsnip puree. This luxurious side dish adds a touch of elegance to any meal.
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