Parsnips are abundant in the winter, which is why it makes much more sense to include them in menus, rather than to seek out other vegetables that have been sourced from very far away. This recipe adds depth to a meal when served as a side dish.
2 lbs parsnips, peeled and ends trimmed
1 lb carrots, peeled and ends trimmed
3 T extra virgin olive oil
1 T salt
1 1/2 t. black pepper
2 T. minced parsley, to garnish
Preheat the oven to 425 degrees F.
If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. You may be surprised at how much the root vegetables shrink during cooking, so don’t start too small. Place the cut vegetables on a sheet of parchment paper on a cookie sheet. (The parchment paper is just to make cleanup easier.) Add the olive oil, salt and pepper and stir to coat. Roast for 20 to 40 minutes, depending on the size of the vegetables, stirring occasionally, until the vegetables are just tender. Garnish with minced parsley.