Parsnips will be making their way into my grocery cart more often as I try to find other ways of preparing them so that we can incorporate them into our weekly dinners.
Head on over to visit Cate, Sarah & Joanne to see what they are sharing this week with Eat. Live. Be. Reboot. Everyone's inspiration/motivation is always so different, and yet I find that each post speaks to me and something I'm working on as well.
Have you tried parsnips? What is your favorite way to prepare them? I'd love some ideas and recipes to try!
Roasted Carrots & Parsnips
Adapted from The New York Times
- 1/2 pound carrots, peeled and cut into 3-inch lengths
- 1/2 pound parsnips, peeled corred and cut into 3-inch lengths
- salt and freshly ground pepper - a sprinkling over everything
- 4 large garlic cloves, peeled and crushed
- 3-4 sprigs of fresh rosemary
- 3-4 sprigs of fresh thyme
- 2-3 tablespoons olive oil
- Preheat oven to 425 degrees.
- Cover a rimmed baking sheet in aluminum foil and spread out the cut up vegetables and garlic in a single layer.
- Drizzle the olive oil over all of the vegetables and sprinkle with salt and pepper.
- Sprinkle the rosemary and thyme leaves randomly around the pan.
- Cover lossely with aluminum foil and bake for 30 minutes. Then, remove the foil and reduce heat to 375 degrees. Continue baking or about 20-25 minutes - taking care to not let any smaller pieces become burnt.
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