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.

Roasted Parsnips:


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.