Roasted Parsnips are simple to make and incredibly delicious as a vegetable side to any dinner. They have a natural sweetness that caramelizes in the oven for a delicious flavor.
Ingredients
3lbsparsnips
3tbspolive oil*
1/2tspsea salt
1/4tspfreshly ground black pepper
Instructions
Preheat the oven to 425F.
Peel the parsnips, then cut into evenly sized matchsticks.
Place in a large bowl and toss with the olive oil, salt, and pepper.
Evenly distribute the parsnips on a baking sheet in a single layer, making sure they have a little room on the sides to brown and caramelize.
Roast for about 20-25 minutes, until the parsnips are starting to turn golden brown on the edges. Toss the parsnips to redistribute, then roast for another 10-15** minutes, until tender and golden.
Serve warm and enjoy!
Notes
*I also love the flavors of tallow, lard, and duck fat. You may use any high heat cooking fat here.**Note on cooking times: The exact time varies depending on how big the matchsticks are, so make sure to check on them once in a while to see if they've become caramelized and fork tender. That's when you know they're done.How to store: Keep in an airtight container in the fridge for 5 days. Freezing: Store in an airtight container for up to 2 months. To reheat, first thaw overnight in the fridge.Reheating: I think the microwave is easiest. Heat portions in 15 second intervals until warmed through. You may also reheat them in a 300F oven for about 10 minutes, until warm.Roasting in advance: These reheat well. Toss in another tablespoon of olive oil or butter, then heat in a dish in a 300F oven for about 10 minutes, or until warmed through.