1 1/2 pounds parsnips, peeled and cut into sticks 2 Tbsp. olive oil 1/2 tsp. kosher salt
1/8 tsp. freshly ground black pepper
Heat oven (with oven rack in middle) to 400°F. On a rimmed sheet pan, toss together the parsnips, oil, 1/2 teaspoon salt and 1/8 teaspoon pepper (6 turns on pepper mill). Roast, stirring half way through, until the parsnips are golden brown and tender, about 25 minutes.
Recipe adapted from Do It Delicious
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This recipe was most recently featured in
Boston Organics Newsletter No. 43 of 2012.