Sweet, spicy, and just a little bit caramelized. My five-year-old, pickier by the day, came back for seconds on these and we finished them off in one sitting. Especially delicious with extra sweet spring-dug parsnips.
2 lbs parsnips, peeled and sliced 1/4-inch thick (woody cores removed as needed)
1 Tbsp walnut oil (or substitute canola)
1/4 tsp ground cinnamon
1/4 tsp chili powder
Salt to taste
Preheat the oven to 400 degrees.
Place the parsnips in a more-or-less single layer in a 9x13-inch baking pan. Drizzle with the oil, then sprinkle with the cinnamon, chili powder, and salt, and toss to coat evenly. Roast for 20-30 minutes, stirring once or twice to prevent sticking, until tender.
Serves about 4.