Roasted Parsnips with Garlic & Rosemary
Parsnips are one of my favorite root vegetables. I grew a small batch this year for the first time. After planting them in May, I didn't start pulling them up until the following December and January. Although the temperatures have been pretty mild in New Jersey this year, parsnips are one of those vegetables that benefits from some cold, as it can turn some of that starch into something even more deliciously sweet. Interested in growing Parsnips? Check out these tips.
Parsnips are versatile - they make a great soup, can be whipped like potatoes or simply roasted. Given the small amount I had to work with from my garden this year, roasting seemed to be the most flexible way to go.
Lots of different flavors and herbs can be combined with parsnips - rosemary, thyme, parsley, savory or others would all do just fine. For me, since I still have some nice rosemary in the garden, that's the route I chose.
1 1/2 lb parsnips, peeled and cut into 3 x 1/2 inch pieces
2 TBSP olive oil
2-3 tsp chopped fresh rosemary
1 large garlic clove, minced
Salt and pepper to taste
- Preheat oven to 450 degrees.
- Combine the oil, garlic and rosemary in a small bowl.
- Spread the parsnips on a baking sheet and coat with the oil mixture.
- Mix the parsnips with your hands to get a fairly even coating of the oil mixture.
- Spread the parsnips as evenly as possible on the baking sheet to get even heating.
- Roast the parsnips for about 20 minute or until they're tender and a bit golden in color. Toss the parsnips about 1/2 way through cooking to get a nice roast all around.
- Season with salt and pepper.