At the Market we roast every vegetable you can imagine, (and some you might not) from radishes to cauliflower to beets to cabbage. Root vegetables, like these parsnips, are particularly popular, I think because the roasting makes root vegetables candy-sweet.
Serves 4 to 6
1 1/2 pounds parsnips, peeled, halved lengthwise, and halved again crosswise
2 tablespoons unsalted butter, melted
2 tablespoons olive oil
1/4 cup apple cider or unfiltered apple juice
1 tablespoon apple cider vinegar
1 tablespoon chopped fresh rosemary
Sea salt and freshly ground black pepper to taste
1. Preheat the oven to 400ºF.
2. Place the parsnips on a large baking sheet with sides, drizzle with the melted butter, olive oil, apple cider, and apple cider vinegar, sprinkle with the rosemary, salt, and pepper and toss to coat. Spread the parsnips in a single layer on the baking sheet and roast, stirring or shaking the pan occasionally, for 30 to 35 minutes, until they are tender and caramel colored. Remove the parsnips from the oven, season with additional rosemary, salt, and pepper to taste and serve immediately.
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