Though we think of parsnips as a fall vegetable, those that have been left to “over-winter” and harvested after the thaw, are sweetest. Pan roast them until their edges are caramelized and they’re tender. Serve as a side dish, mash with potatoes, or toss with greens.
Oven Roasted Parsnips
- 1 pound parsnips, scrubbed
- 1 Tablespoon hazelnut oil (or substitute sunflower, vegetable or olive oil)
- 1 teaspoon coarse salt
Preheat the oven to 450 degrees. Cut the parsnips in half then remove the woody stem. Cut the parsnips into coins, about ½-inches thick. Turn into a bowl and toss with the oil. Spread out on a baking sheet, sprinkle with the salt, and roast until browned at the edges and tender.