December 18, 2017
By: Bernadette Antoniou
When I was growing up, we used to eat parsnips boiled and mashed with carrots, or roasted on their own. The roasted ones are hands-down my favourite, as the process of roasting them brings out a sweet, almost brand new flavour.
2lb of parsnips, peeled and julienned (or chopped however you like –even sizing is the key)
Olive oil or substitute
Salt and pepper
Preheat oven to 375 degrees F
Drizzle oil over parnsips in a bowl, mix until well coated.
Add salt and pepper.
Spread out in a single layer on a baking sheet, and bake for 20-30 min or until tender on the inside.