Have You Ever Roasted Parsnips?

Carol Land, my daughter Inga’s voice teacher, asked if I had roasted parsnips.  I had not, so I thought I should try.  I bought three parsnips and saw they were covered with wax.  Why was that?  Google told me that was to prevent discoloration.  That couldn’t be wrong, could it?

I peeled them using my Kuhn Rikon Y Peeler and the wax and the skin came right off.  I love that little Kuhn Rikon Y Peeler.  If you decide to get one, get two.  They are inexpensive and who doesn’t like help peeling?

I added carrots (because I figured Marlo wouldn’t go for the parsnips) and onions for more flavor.  I seasoned them with dried rosemary that I crushed by mortar and pestle, immediately bringing out the fragrance.

After peeling the carrots and cutting them lengthwise matching the parsnips, I placed them all in a bowl and drizzled with olive oil and salt, ground rosemary and freshly cracked pepper.  I spread them on a half rimmed baking tray and placed them in a 450 degree oven and set the timer for 10 minutes.  When the timer rang, I gave them a stir.  It took a total of about 20 minutes and I was so pleased. I had some cilantro, I threw that on for a bit of fancy! They were beautiful and delicious.  Marlo liked the carrots and tried a bit of the parsnip and said it was ok. 

Thanks, Carol, for the idea.  Here’s the full recipe.

What other vegetable combinations have you roasted?  I would love to see your roasted vegetable pictures.  Please send them by email and I will show them if it is ok with you.  I can’t wait to see them.  A few of you have sent pictures on Facebook.  Please, resend them.

Thank you for your comments.  They are so helpful.  The OXO Tongs drawing is December 18 and you can enter by subscribing on the contact page.