Sunday, December 17, 2006
Trader Joe's had fresh parsnips today, and after realizing honestly that I may have never had parsnips, I had to buy them. I chopped them up, tossed them with olive oil, S&P and chopped fresh rosemary and roasted them. Delicious, crunchy and slightly sweet, I'll be making these a lot more often.
Roasted Parsnips with Rosemary:
1.5 lbs parsnips, ends trimmed and cut into uniform pieces
1/4 c olive oil
Salt and pepper to taste
1 tbs chopped fresh rosemary
Preheat oven to 400. Toss all ingredients in a large bowl and pour into a baking sheet. Roast until golden brown and crisp, about 45 minutes.