Parsnips are one of my favorite vegetables and I load up on them in the fall because I simply can't get enough of them! They look like a giant white carrot and have a flavor that is a cross between a sweet carrot, a peppery turnip, and an earthy potato. Yum!! They have a pretty gnarly woody core that should be cut out before cooking because it doesn't soften up as it cooks. Here is a great video on How to Core a Parsnip . Don't skip that step otherwise you will be chewing on these roasted beauties for days, especially if your parsnips are big. These are simply roasted with olive oil and honey and are a perfect lightly sweet side dish to go on your fall table. Enjoy!
3 pounds of organic parsnips- peeled, cut into quarters, and cored (follow the video directions above!)
2-3 tablespoons of good quality olive oil
1 heaping tablespoon of organic honey
1 teaspoon of sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon of freshly chopped parsley
Preheat your oven to 400 degrees
Place the prepared parsnips onto a sheet tray. Mix the olive oil, honey, salt, and pepper thoroughly in a small bowl and then pour over the parsnips. Using clean hands, thoroughly toss the parsnips so they are all evenly coated with the honey/olive oil mixture.
Place sheet pan into the pre heated oven and roast for 35 minutes. Turn the parsnips with tongs or a spatula and allow to roast for another 30-40 minutes. They are done when they are soft and golden brown on the edges. Mine took an hour and 10 minutes but if your pieces are bigger it will take longer and if your pieces are smaller it will take less time. Keep an eye on them after 45 minutes and pull them out when they look good! Sprinkle with freshly chopped parsley and serve!