Saturday, April 2, 2011

Oven Roasted Parsnips

These are positively addictive. Get yourself some spring-dug parsnips (much sweeter than ones harvested in the fall!) and make them now.

2-3 lbs parsnips
2 Tbsp walnut oil (or olive or canola)
1/2 tsp salt
Black pepper to taste
1/8 tsp cinnamon

Preheat the oven to 450 degrees. Get a large baking sheet ready, lined with parchment paper if you like for easier cleanup.

Cut the tops and tips off the parsnips and peel as you would carrots. If they are large (as spring dug ones usually are), cut out the woody cores, then cut what's left into spears (like carrot sticks) or cubes.

Toss the parsnip in a large bowl with the oil, salt, pepper, and cinnamon until they are well coated. Spread them out in a single layer (or close to it) on the baking sheet.

Bake for 25 minutes, turning once abouth halfway through, until they are soft and browned around the edges. Serve hot.

Serves about 4.

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