Roasted Parsnips, Carrots and Onions Recipe
Prep time: 20 to 30 minutes
Serves: 3 to 4 (we had leftovers)
3 parsnips (10 ounces), peeled and cut lengthwise
3 to 4 carrots (10 ounces), peeled and cut lengthwise
1 large sweet onion, peeled and cut into wedge shaped pieces
1 teaspoon dried rosemary, crushed. I picked rosemary because I looked up recipes online and Martha Stewart used rosemary with parsnips.
1 tablespoon fresh chopped cilantro
drizzle of olive oil
prinkle of kosher salt
Place the parsnips and carrots and onions in a large bowl, add the crushed rosemary, drizzle with olive oil and sprinkle with salt. Spread on a half rimmed baking sheet and place in a 450 degree oven to roast. I set the timer for 10 minutes and then give them a stir and set the timer again. They are done when edges are golden brown. Then add the cilantro garnish. I probably should have added a bit of lemon, but I thought the parsnips would have a strong flavor. Turns out the parsnips mellowed with roasting and were delicious. Perhaps the lemon would make it better. If you try that, let me know.